Questions about preparing, baking and troubleshooting pies (sweet or savory). Pies are a baked dish of a flaky pastry crust surrounding a filling. They vary greatly in size.
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2answers
44 views
Is there anything special about “homogenized” shortening?
I'm interested in trying to make this "water whip" pie crust. Unlike a typical pie crust where lard/butter/shortening is cut into the flour, the shortening is apparently melted and whipped before the ...
1
vote
1answer
80 views
Do I need to bake my pre-made pie crust?
The objective was to quickly put together a banoffee pie without going through making the pie crust. But this store bought Graham cracker pie crust comes with some confusing instructions a t the ...
6
votes
1answer
138 views
When is is necessary to par bake a pie crust?
I am making small pies (in muffin tins!) for a party. I plan on pre-cooking the filling (ground beef and veggies), then finishing the pies at the location. Would it be helpful (either for transport ...
4
votes
2answers
90 views
Should I peel Boskoop apples for a pie?
We have the question about peeling apples for a pie, and the accepted answer is "depends on the apple".
I seldom make desserts involved baked apples, so I am not well versed in the baking cultivars. ...
4
votes
1answer
276 views
Pie VS Tart VS Quiche
Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far:
Pies can be either sweet or savoury.
Quiches must ...
0
votes
1answer
107 views
How long does the cream in a freshly baked chicken pie last for?
I am planning on baking a chicken pie that contains double cream tonight and serving it two days later.
How long does the cream in the freshly baked pie last for? Do you think it will be still okay ...
-1
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2answers
157 views
at what temperature should apple-choco pie be prepared?
I have done this in the past but didn't really get the pie to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since all the other aspects of the apple-choco ...
5
votes
1answer
130 views
Making real soured milk - what sort of lactobacillus culture to get?
I am looking to make an antique recipe (amish milk pie) which calls for thick soured milk. I can get my hands on raw milk, but it's iffy whether or not it will have the correct lactobacillus present ...
3
votes
1answer
115 views
Why would pumpkin pie form a clear custard layer?
My PA Dutch grandma's pumpkin pie always had a thin layer of custard on the bottom. We have her recipe but none of us has been able to get the filling to separate... Anyone have any idea what might ...
4
votes
1answer
236 views
Chocolate Cream Pie using coconut cream or Coconut milk?
Can I substitute coconut milk or coconut cream for milk in a chocolate cream pie?
0
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3answers
381 views
How can two pies made and baked identically have differing flavor qualities?
Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third pie on the rack beneath them. That pie ...
2
votes
1answer
353 views
How can I get my cream pie to set?
I have made a coconut cream pie and after being in the fridge overnight, it did not set up. Is there anything I can do now to get it to firm up? The coconut flakes are already in it, so I don't think ...
2
votes
3answers
137 views
double key lime pie filling and increase from 9“ to 10” shell, new baking time?
i want to double the key lime pie recipe and put it in a 10 inch pie crust instead of a nine inch pie crust. what do I have to do to the baking time?
in a graham crust?
2
votes
2answers
244 views
How to avoid fluffy pumpkin pie [duplicate]
Possible Duplicate:
How can I make my pumpkin pie thicker?
The pumpkin pie of my childhood was very dense, not like almost all pies I find today. I have tried a few recipes that claim to ...
1
vote
0answers
143 views
Chocolate Chip Key Lime Pie? [closed]
I made Key Lime Pie the other day for the first time and was amazed how easy it was to do so. When I took ingredients out of the cupboard I saw a bag of chocolate mini morsels hiding from me in ...
4
votes
1answer
241 views
Where did the idea of using alcohol in pie crust come from?
Back in 2008, Good Eats showed a recipe for pie crust which included distilled alcohol. In 2009, America's Test Kitchen showed a recipe for blueberry pie which also used alcohol in the crust. In both ...
2
votes
1answer
104 views
What was wrong with my Ohio Shaker Lemon Pie?
Last Thanksgiving I tried a pie from the Joy of Cooking that sounded amazing.
Called an Ohio Shaker Lemon Pie it consisted of lemons sliced paper thin and macerated in sugar. This recipe is similar.
...
1
vote
1answer
71 views
Can I make a latticed cream pie (no-bake filling)?
I want to experiment with a cream pie with a nonbaked filling (containing whipped cream, thickened with gelatine - basically a flavored diplomat cream). But for aesthetical reasons, as well as a ...
4
votes
3answers
2k views
Can I substitute olive oil for butter/shortening in pie crust?
I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked in my kitchen. Desperate, I searched ...
2
votes
2answers
330 views
How to make a lattice pie crust?
I just made a lattice pie crust for the first time. The best I can say about it is that it wasn't a total disaster. So I would like to know what is the proper way to make it.
How much dough do I ...
2
votes
2answers
115 views
What adjustments are needed to change a pie recipe to a turnover recipe?
I want to make turnovers (e.g. a similar product is popular at McDonalds), instead of pie in a pan. Is this simply a matter of making a dumpling-shape with the dough, and then putting the fruit ...
3
votes
1answer
834 views
Why and when do you need to dock dough?
When making a pie, you almost always have to make holes in the dough with a fork. This is called docking.
What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) ...
3
votes
1answer
364 views
Adapting graham cracker crust to all-natural graham crackers
Popular recipes for graham cracker pie crust are generally based on Nabisco Honey Maid or similar mass-market, not-really-graham-flour-crackers.
Example recipe (American measurements):
1.5 cups ...
3
votes
1answer
194 views
Why do short pie bases require chilling before baking?
I understand why the dough should be chilled before forming it into the pie dish/pan, but often I see recipes wanting the formed base covered with wrap and put in the fridge for 20 minutes before ...
1
vote
1answer
340 views
What should be the tooth of banana pudding pie?
Last night I made a vegan banana pudding pie for Pi Day, and despite the quality of the pie as a pie, I was left wondering if I had gotten the pudding texture right. I had anticipated something a bit ...
0
votes
2answers
324 views
Can you make oven proof and microwave safe pie dishes using cardboard and who supplies them?
Does anyone know where I can source cardboard oven proof and microwave safe pie dishes and if these are even possible?
2
votes
1answer
207 views
My butterscotch pie filling curdled?
I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was
1 cup dark brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 cups ...
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vote
4answers
2k views
Substituting almond milk for evaporated
Can almond milk be substituted for evaporated milk in a custard pie recipe?
2
votes
1answer
226 views
When is it necessary to put foil over a pie's crust?
In the past, when I have made pumpkin pie, I have never put foil around the edge of the crust of the pie. Yesterday, I baked a pie with someone else, and they insisted that the foil was necessary to ...
0
votes
1answer
244 views
Apple Pie in a Jar Drink
I was recently out of town for a business trip and heard some people talking about some type of drink that they had at a party called Apple Pie in a Jar. I was curious if anyone else has heard of ...
8
votes
1answer
830 views
Why do some pie crust recipes include vinegar?
I experiment some with pie crusts and have seen recipes that include vinegar as well as eggs. What does the vinegar do and what does the egg do. I have heard the vinegar promotes tenderness but have ...
1
vote
2answers
200 views
How to make a pie with no yolk?
I had a great low fat recipe for a squash pie that had in it four eggs.
I tried to take only the egg-whites with no yolk but the pie didn't come out right.
It just didn't coke completely, it took ...
1
vote
2answers
624 views
An efficient way to zest key limes?
Due to my affinity for baked goods, I decided to try creating key lime pie filling from scratch. I've done so twice now using two recipes. The first of which calls for key lime zest as a primary ...
0
votes
0answers
254 views
Recipe for a gooey-pecan pie like filling (without the nuts) [closed]
Does anyone have a recipe or for that matter even an idea of a pie filling. It should be gooey, sweet and a little bit chewy.
Thanks in advance...
4
votes
4answers
2k views
How to transport several pies?
I want to bring 6 pies to work. Last month, I thought I found a solution - a 3-tiered plastic pie carrier. Now I can't find it online anywhere, though I could swear it was on Target.com. Anyone have ...
2
votes
2answers
164 views
Minced meat malaise
I've been cooking a Dutch pie lately, and the results are not very regular. Using the exact same ingredients (I'm trying to get the best minced meat, but that's hard), sometimes the minced meat ...
3
votes
2answers
3k views
Why do you need to cool the filling of a meat pie before adding to the pastry?
Sometimes I don't have time to cool the mixture before adding to my pastry but I can't see a major difference in outcome - the pastry does seem to be a bit more soggy when the mixture is not cooled ...
6
votes
4answers
987 views
How can I keep my blueberry pie firm without the flavor of corn starch?
In the summer, I often make a refrigerated blueberry pie. The recipe calls for a graham cracker crust, and you make the filling by cooking one pint of blueberries with one cup of sugar and 3 ...
6
votes
2answers
1k views
Can I partially bake a pie?
I am planning on making a pie for my dad for father's day. I know when you buy most pies at the grocery store, you have to pop it in the oven for a few minutes to heat it up. Is it possible to do a ...
4
votes
1answer
225 views
At what temperature should one bake a coconut crust for a Hershey Bar Pie?
Today I plan to bake a hershey bar pie.
I have done this in the past but never really get the crust to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since ...
3
votes
1answer
2k views
How to make an apple pie like KFC/McDonalds?
I'm trying to figure out to make an apple pie like KFC/McDonalds, something crispy and delicious, such as one of these:
(above - McDonald's Apple Pie)
(above - KFC Apple Pie)
I do not want the ...
2
votes
1answer
240 views
Prevent the dough from “oxidizing”?
I was practicing and trying to make an apple pie depending on this source: http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx
In the Liquid section, it's said: "A little bit of acid--vinegar ...
5
votes
2answers
847 views
“Pie” vs “Tart”?
I've been told that there are some differences between a "pie" and a "tart". What's the difference, and when do I call it a pie, and when do I call it a tart?
Sorry for my English!
4
votes
1answer
356 views
Why my apple pie is not crispy?
I made an apple pie, but it came out that the crust is thick and not crispy. Why? What should I do to fix it?
For the crust, I used:
1 cup of flour
Butter
1 egg
1/4 cup of sugar
1 teaspoon baking ...
2
votes
2answers
232 views
How to make apple pie stay intact
I made an apple pie just the other day, and everything came out fine. The only problem was that the filling didn't stick to the crust (home made butter crust if it makes a difference). Is there ...
7
votes
3answers
4k views
Why do they put the jelly-like substance in pork pies?
I don't like the jelly-like substance found in between the pastry and meat of pork pies, and I don't know anyone that does, so I was wondering why they put it in. Or is it a by-product of the ...
3
votes
2answers
4k views
How to use gelatin on fruit pie?
I feel very stupid for asking this, but I've never worked with gelatin.
I know how to work with powder or sheets, if you put it in something like panna cotta.
I also know there's an issue with gelatin ...
4
votes
3answers
251 views
How to make pie filling which tastes like yogurt icecream?
I have some ripe papayas and decided to create a new pie recipe with them. The papaya part turned out quite well. I used pureed papayas, dark sugar beet syrup, creme fraîche, egg, and some cognac. The ...
3
votes
2answers
4k views
Can you help me get my cream pie filling stiff enough?
Everytime I make a pie, I get a different result as far as the stiffness of the pie. I am trying to perfect coconut cream pie (and other cream pies).
I have been researching Shirley O, Corriher ...
5
votes
2answers
507 views
How to make a pie crust out of plantains?
I had heard of plantains, but never eaten them (or seen them). Today, there were green plantains available at the local supermarket, and I seized the chance and got a bunch.
While various Internet ...
