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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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 ...
2
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1answer
158 views

Can I put a layer of almond paste in my tart that will not be baked?

All the recipes I'm finding are for pies where you put the layer of thinly rolled almond paste on the pie shell, add the filling and then bake. I'm wanting to blind bake my pie shell, lay down the ...
2
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1answer
752 views

Substitutions for Wheat Flour in Pie Crust

I am trying not to use wheat flour in my pie crust but nothing seems to come close to the flaky crust I get with wheat. I tried all oat and cashew flour and the crust was more like a crumbly crust if ...
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1answer
111 views

How to set cookie crumbs

When a receipe uses cookie crumbs mixed with melted butter for a base, it usually requires it to go into the oven for about 10 minutes. I am wondering why it needs to go into the oven as opposed to ...
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3answers
1k 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 ...
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1answer
6k 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 ...
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2answers
417 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 ...
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2answers
211 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 ...
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1answer
457 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 ...
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1answer
93 views

Why use boiling water in a shoofly pie?

I made a shoofly pie using the recipe from Joy of Cooking. That recipe instructed to mix 1 cup of boiling water into the mixture (of eggs and molasses) before pouring into the pie shell. Why boiling ...
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1answer
20k 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 ...
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1answer
550 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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2answers
379 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 ...
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7answers
586 views

Non-flaky non-crumble pie crust

For some reason everone seems to love the standard pie crusts and want to get it either flaky or crumbly. For me, both are equivalent to "dry and floury, and give me the same shills down my spine as ...
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2answers
3k 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 ...
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2answers
77 views

Why shouldn't a precooked pie be frozen?

I bought a Selection brand strawberry pre-cooked pie. I just read the instructions on the pie and just realized it was pre-cooked but it says to not freeze the pie. Unfortunately, I froze it right ...
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1answer
377 views

Too much heavy cream in my pumpkin pie?

I followed the recipe below but I'm concerned that it seems like a lot of cream - it's very runny. I've already mixed it up, poured one pie, and have a ton of mixture left - probably enough for 6 more ...
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3answers
118 views

Lighter texture for chocolate pie

I've used the recipe below to make chocolate pie a few times recently: 1 c heavy cream 1/2 milk 8-10 oz chocolate 2 tbsp sugar pinch salt 2 eggs Heat the milk/cream over low ...
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2answers
94 views

Use chia seeds to help thicken a pot pie

Can I put chia seeds in a pot pie filling to help thicken it? If so, how would I do it? (i.e., how much chia seeds, how much cornstarch, do I need to pre-soak, etc.) Edit: It was this recipe, and it ...
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2answers
631 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 ...
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1answer
44 views

How much cream should I make for my mini Oreo cream pies?

I'm making mini cream pies, in custard cups, and I just need to know how much cream to make to fill them all.
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1answer
111 views

How do you get this pie top?

So I made a pecan pie, which turned out delicious. However I was not a fan of the top of the pie. How would I go about getting a top like that? How is this done in general?
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1answer
600 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 ...
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0answers
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Reheated half a cherry pie in the oven. Accidentally left it in said oven overnight [duplicate]

Is it still safe to eat? It was cooked the other day, reheated last night, and left in the oven until 4:30, turned off of course.
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3answers
3k 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 ...
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1answer
172 views

Can I use baking powder to replace cream of tartar [closed]

I need cream of tartar to make a special apple pie,but I have none can you tell me the correct substitute I need a proper answer The pie is called cracker apple pie the crust is made of crackers
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1answer
42 views

Key Lime Pie Filling - Thins out after pumping

Key Lime pie filling thickens once the lime juice is added to the sweetened condensed milk and allowed to sit. Why does the filling thin out when it is pumped and require static hold time to thicken ...
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1answer
2k 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 ...
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3answers
956 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?
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1answer
326 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 ...
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1answer
58 views

How deep is a deep pie dish, traditionally?

I have a recipe for a game pie, circa. 1973. It calls for a "deep pie dish". Searching online for one to buy, I find deep pie dishes with different depths, and breadths. Typical pie dishes seem to ...
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2answers
429 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 ...