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.

learn more… | top users | synonyms

7
votes
4answers
34k views

Can you freeze fruit pies after baking - Will this ruin them?

I was thinking about apple, but would apply to any fruit.
0
votes
0answers
10 views

Potato starch as a pie thickener? [duplicate]

Can I use potato starch as a thickener for pie filling? From what I see it's not supposed to boil, but I cannot avoid this with pies. (I've tried it with a fruit pie and it doesn't seem to thick it ...
2
votes
4answers
1k 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 9 inch pie crust. How much do I have to increase the baking time? The pie has a graham crust.
2
votes
1answer
61 views

How do I cook a cottage pie from chilled?

I made a cottage pie yesterday afternoon but did not cook it. I cooked the mince and veg and the mash, put it in the dish but did not put it in the oven. I then allowed it to cool and then placed it ...
1
vote
2answers
30 views

Pie Crust Partially Cooked

I was given a pie at a food bank,it is not out of date, how ever, when I cut the pie the bottom crust was raw, how can I fix this, can I bake it for awhile, I need an answer, I really don't want to ...
3
votes
2answers
96 views

When using puff pastry in the base of a savoury pie, do you need to blind bake it?

I am making a chicken pie. I've made it before with just a pastry shell on top but I'd like to line the dish with pastry this time. Will I need to blind bake the base of my pastry first? Is it then ...
6
votes
2answers
7k 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
60 views

How to save failed pie crust dough (warm butter)?

OK, I've accidentally used warm butter in a common pie crust recipe (250 g flour + 205 g butter + salt + cold water). The dough formed before I could even add some water at it does not look like the ...
2
votes
2answers
119 views

Greasy Pie Crust

I tried making Emeril's quiche lorraine this evening. Made the dough using the ingredients specified (including 7 tablespoons of butter), but forgot to freeze the crust after putting it in the tart ...
2
votes
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 ...
1
vote
2answers
106 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 ...
2
votes
1answer
63 views

Pyrex pie plate on hearthstone

I recently read that one of the methods for keeping the (non-blind-baked) bottom crust of a pie from getting soggy is to preheat a baking pan with the oven and bake the pie on it so the bottom crust ...
6
votes
10answers
10k views

Can you make pie crust from cookie dough?

I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is the technique involved: cooking ...
1
vote
2answers
85 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 ...
3
votes
3answers
21k 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
3answers
4k 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 ...
2
votes
2answers
162 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
1answer
97 views

Cobbler vs pie?

How is a Southern U.S. style "peach cobbler" different from "peach pie"? It seems to use pie crust rather than buscuit dough, and it's a woven top, not cobblestones. I'll bet if I put the same ...
1
vote
7answers
654 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 ...
3
votes
1answer
82 views

When should I add diced vegetables to a pie, and how long to cook them for?

Earlier this week I cooked my first meat & potato pie. It was quite good, however I felt that it lacked a little depth, and also seemed like a meager portion for the amount of meat that I used. I ...
0
votes
1answer
43 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 ...
3
votes
2answers
170 views

Nonsoggy spinich pie with frozen spinach

The base recipe for my spinach pie (rough recipe I don't have a book) is 500g spinach 250g Feta cheese 250g Cheddar cheese 1 bunch of spring onions 1.5 - 3 eggs (for binding) Baked into 2 large ...
4
votes
4answers
1k 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 ...
8
votes
5answers
16k 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 cooking/...
8
votes
3answers
6k views

What happens when you bake Winesap apples?

In researching the answer to a question of why the apples in a pie became mushy, I noticed that two of my cookbooks contradicted each other on the Winesap apple, on whether it remains firm upon baking....
10
votes
7answers
8k views

How can I make my pumpkin pie thicker?

My preferred recipe for pumpkin pie uses (approximately, to avoid going into recipe details) a pound of pumpkin, sugar (I use brown), an egg, a cup and a half (total) of evaporated milk and cream, ...
13
votes
10answers
30k views

Is there an alternative to cornstarch when used to thicken a pie filling

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 ...
6
votes
5answers
9k 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 ...
17
votes
9answers
40k views

Apple pie: peel or not?

Is it okay to leave the skin on the apples when making an apple pie? I'd like to leave them on, but I wonder if there will be chewy strings of peel or if they will cook tender.
4
votes
1answer
167 views

Making a decent pie crust?

I have tried many pie crust recipes, it either sticks to the cutting board or rolling pin. I've even tried wax paper or plastic wrap with a generous amount of flour and it still sticks. If I'm lucky ...
2
votes
2answers
136 views

Do I have to use oil when making pie crust?

This easy pie crust recipe from cooks.com calls for flour, oil, salt and milk. When you make this crust can you substitute the oil for eggs or something like that, or is oil the best thing to use?
0
votes
1answer
61 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 ...
3
votes
4answers
242 views

What regular product can replace Philadelphia cooking creme in a chicken pie recipe?

This is the recipe: http://allrecipes.com/recipe/220694/philly-chicken-pot-pie/ It's perfect because it's so simple, except I don't like the "cooking creme", which is an unappetizing concoction of ...
3
votes
0answers
75 views

How do you make pie with Citron watermelon (not just the rind)?

Citron watermelon (AKA Pie Melon, Tsamma, and Colorado Preserving Melon) is said to be useful for making pies, preserves, jam, pickles and such. It is not used for fresh eating, typically, and is hard ...
7
votes
4answers
20k views

How can I safely re-heat a chicken pie without burning the crust?

Last night I made a chicken pie with ham, cheese and other awesomeness inside. However, I'm worried about re-heating it safely for consumption. I estimate there are two servings (so today's and ...
1
vote
0answers
18 views

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.
3
votes
2answers
4k views

Can I use sweetened condensed milk instead of evaporated milk for pumpkin pie?

The recipe calls for evaporated milk, but I only have sweetened condensed. Can I use it instead?
11
votes
4answers
8k 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, ...
1
vote
1answer
45 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.
3
votes
1answer
202 views

Consistently getting cannoli shells off their molds easily

When I fry cannoli shells, I find that about a quarter of them -- apparently at random -- stick to their molds so that they are hard or impossible to remove without breaking. The two tactics I use to ...
3
votes
1answer
138 views

can i blend up concord grapes seed and all for a pie?

I am making a Concord Grape pie and was thinking of blending the grapes in a Vita Mix seeds and all then cook the mix according to the recipe, has anyone done this?
16
votes
10answers
17k views

Is cheesecake a cake or a pie?

Is cheesecake technically a pie or a cake? I'm curious as to why. Are there solid definitions of what makes a dessert a cake or a pie?
2
votes
1answer
167 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 ...
0
votes
1answer
184 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
3
votes
1answer
110 views

Help making Montgomery Pie layer properly

When it comes to "putting the pie together" before baking, the recipe handed down by my great aunt states to pour liquid in bottom of uncooked pie shell, THEN "spread" topping on top of pie. How in ...
3
votes
2answers
7k 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) ...
2
votes
2answers
79 views

Pie Crust — Cutting to mix

Why is cutting in butter the right way to make pastry dough?
3
votes
1answer
891 views

How to sweeten ganache for a chocolate lining

I'd like a chocolate lining in a banana cream pie, very similar to this recipe. However, I notice in the final pie that the chocolate lining is a little on the bitter side. What is a good way to ...
5
votes
1answer
79 views

Freezing an apple pie

I took out an unbaked apple pie from the freezer, thawed it out and baked it. I was wondering if I could refreeze it now.
4
votes
1answer
380 views

Frozen store-bought pie crust

I have a store-bought frozen pie crust but no directions. Do I need to do anything to the crust (pre-bake?) to use it for a pumpkin pie?