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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7
votes
3answers
611 views

How to prepare pie dough in bulk at home?

Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at least some stress. The ambient air, the ...
5
votes
2answers
3k views

How do I keep meringue from “weeping”?

Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
7
votes
6answers
1k views

Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?

I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
16
votes
7answers
22k views

Apple Pie — Peel or not

Is it OK to leave the skin on the apples when making an apple pie? With most of the nutrition in the skin this seems like a good idea. I wonder if there will be chewy strings of peel or if they will ...
9
votes
2answers
308 views

What is the proper usage of a pie bird?

I have one of those ceramic pie birds that vent steam from a pie while it bakes. What benefit does using this provide to the end result? Also, in what types of pies should it be used?
6
votes
3answers
943 views

How can I check if a blind baked dough is done?

Often, when I'm blind baking things, I'm always unsure whether or not the dough is finished. I always put a piece of foil between the crust and the rice. Is there an easy way to check the middle of ...
10
votes
6answers
15k views

Can I re-use rice if it has been used for blind baking?

I often use rice when blind baking... and then I throw it out which is obviously a waste. Am I able to keep the rice and either use it again for blind baking or even to cook and eat later?
9
votes
2answers
4k views

Can I use any sort of pumpkin for pumpkin pie?

When I'm making a pumpkin pie, does it matter what sort of pumpkin I use? Are the specific varieties that are more suited to pies or can I just use any pumpkin?
4
votes
1answer
122 views

What's the easiest dough for a Lemon Pie that still tastes good?

What dough would you recommend for when you need to wrap up a lemon pie fairly quickly?
11
votes
4answers
4k views

How can I keep meringue pie-topping from falling?

Nothin' better on a hot summer afternoon than a slice of cold pie... And nothin' says "summer" like a great big fluffy meringue topping over that slab of rhubarb/lemon/banana custard. Unfortunately, ...
12
votes
6answers
19k views

Is there an alternative to cornstarch

I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could taste a bit of the cornstarch when I was ...