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3 answers
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How do pizza parlors prevent the dough from puffing up?

I tried to cook a pizza in two steps as recommended by some, whereby you first cook the crust, then add the toppings and cook again. However, the crust puffed up when I cooked it, so it was unusable. ...
Drisheen Colcannon's user avatar
0 votes
1 answer
257 views

Wheat-based gluten-free pie crust?

I am trying to find a way to make a pie crust, with wheat flour, that's somehow gluten free. I only have one idea: reverse creaming, but with a pie crust. However, I know that gluten will still slowly ...
CATboardBETA's user avatar
0 votes
1 answer
138 views

Can I substitute sambucca in my pie crust instead of vodka?

I accidentally put sambucca in my pie crust instead of vodka. Will it ruin the taste of my pie crust
Renee Lennon's user avatar
4 votes
3 answers
595 views

Sourdough pizza crust for wood-fired oven

I can consistently make a nice, well-blistered, chewy pizza crust in my wood-fired oven. My recipe is Caputo flour (the red bag), 60% hydration, 2.5% salt, 0.25% instant yeast; knead until smooth; ...
Sneftel's user avatar
  • 29.5k
5 votes
2 answers
656 views

Hot Water Crust Pastry: effects of different ratio of ingredients?

Based on a comment made here Australian Meat (Chunky steak) Pie: loss of Gravy/Sauce after cooling/freezing - Seasoned Advice (which I thankfully read before it was deleted by a moderator), I have ...
Mark Johnson's user avatar
1 vote
1 answer
1k views

What effect would replacing the egg in a pie crust with egg whites have?

Based off of the recipes I've read it seems like adding an egg to a pie dough makes it easier to work with and improves the final flavor and texture of the crust. So would adding only egg whites make ...
G M's user avatar
  • 11
4 votes
1 answer
2k views

Pie crust too soft to put in pan

My pie pastry is too soft that I can't pick it up to put in pan after rolling it. The softness/pliable is like the butter/shortening too warm needs to be refrigerated. I tried refrigerating it ...
user91920's user avatar
5 votes
1 answer
358 views

How Does a Hot Water Whipped Pie Crust Work?

First time poster here. I was wondering if someone could help me better understand the science behind a hot water whipped pie crust. I know if someone's never made one, and knew anything about the ...
Devin's user avatar
  • 51
2 votes
1 answer
324 views

Can I use traditional pie crust to make ice cream pies

For the past 2 weeks I have been working on an ice cream pie recipe and I’ve been running into a few issues(I have less than 2 months of baking experience). I would like to know if I can use ...
Abdulhamid's user avatar
3 votes
4 answers
4k views

Pizza crust doesn't brown

I've tried several pizza recipes but the rim/crust always comes out white, no browning at all. I used all-purpose flour, salt, instant yeast, water and olive oil. I tried to set the temperature to ...
Sean's user avatar
  • 280
5 votes
2 answers
677 views

Replicating the thin, soft crust of Portuguese Sweet Bread

When I try to replicate Portuguese Sweet Bread (Massa Sovada) from places like Fall River, Massachusetts, the crust on my bread comes out thick and hard, whereas the bakery versions have a thin, soft ...
Russell Gilbert's user avatar
2 votes
2 answers
2k views

Why does my pizza crust turn out too hard?

I made pizza from scratch, including the dough. I followed the recipe correctly and kneaded it for around 30+ minutes until it passed the windowpane test. It was stretchy and not too dry or wet. I let ...
Pizza Help's user avatar
5 votes
1 answer
2k views

How to ensure that the bottom of blind baked pie crusts brown properly?

This happened to me yesterday with pâte sucrée, and it has happened before with other kinds of dough too (like the traditional American flaky dough). When I try to blind bake a pie, I usually do as ...
Fimpellizzeri's user avatar
2 votes
1 answer
2k views

Are they the two main reasons why I never got a good steak crust?

I always pat dry my steaks(often about an inch thick or close to that) and get my pan really hot but every time I cook a steak on the stovetop I either get a steak with mostly gray look but has my ...
Steak Destroyer's user avatar
3 votes
1 answer
2k views

Commercial part-baked baguettes

It's possible to buy 'part-baked' baguettes in the UK which are intended to be heated in a hot oven, say 220C (430°F), for 10 minutes before serving. Does the dough or crust undergo any significant ...
Mark Wildon's user avatar
  • 2,386
0 votes
1 answer
762 views

Tapioca flour pizza crust is gummy?

I'm not sure if it's either too thick, not baked alone long enough, or a reactuon to adding a hand made sauce....
Megan Schroer's user avatar
2 votes
0 answers
78 views

No bake s’morse peanut butter bars

I made this s’more peanut butter bars and I did not have Ritz crackers to make the crust that said I could use graham cracker crumbs which turned out to be three cups. I would like to know what I ...
Yvonne Mcwilliams's user avatar
1 vote
1 answer
101 views

How to prevent crust forming during frying, baking and grilling?

I do not like the crust that forms on the surface of meat when frying, baking and grilling. It seems to me this is caused by oil being on the surface of the meat. In the case of baking and grilling ...
James Wilson's user avatar
  • 3,857
3 votes
1 answer
3k views

How to achieve a good steak crust with a blowtorch?

I tried to torch sous vide steaks twice with a culinary blow torch, but it seems to take forever to get any kind of crust. So far I was not able to achive a really good crust. Should I simply do it ...
user1721135's user avatar
  • 1,479
2 votes
4 answers
376 views

Is there a way to make this bread recipe's crust less crunchy?

This is a challah recipe I inherited: 1 cup warm water 2 eggs, lightly beaten 2 tbsp vegetable oil 4 1/2 cups bread flour 1 tbsp sugar 1 tbsp yeast Knead, let rise, braid, let rise, egg wash, and ...
Erica's user avatar
  • 8,363
1 vote
2 answers
954 views

Why slow ferment after shaping?

Many people say you have to slow ferment your bread after shaping to give it better flavor, but I can never understand that. Why not just slow ferment the whole batch then shape it when it is done ...
Maliohammad Jaafar's user avatar
7 votes
1 answer
2k views

Can I make a sweet hot water crust pastry?

I’ve been making lots of Hand raised pies recently and I’m wondering if it’s possible to do a sweet hot water crust pastry. What I’m wanting to attempt is a Christmassy Hand raised mince pie. My ...
StartPlayer's user avatar
4 votes
2 answers
7k views

Bread crust separated from interior

I'm an amateur baker, been making bread weekly for about 9 months now, working out of Ken Forkish's "Flour Water Salt Yeast" cookbook mostly. I had something happen to my bread this week that I would ...
zeldredge's user avatar
  • 141
4 votes
1 answer
282 views

Unpleasant crust on bread

I'm baking ~67% hydration bread, following this recipe Kvali food dutch oven bread. The bread is baked using a covered cast iron casserole dish heated to 250'c, and following the cooking times ...
WannabeTetsu's user avatar
2 votes
1 answer
588 views

How do I make my sourdough crust thinner?

I have been playing around with my sourdough recipes, and I can't figure out how to make my crust thinner. Only things I do out of the ordinary are when baking I have a pot of hot water in the oven ...
jbrahy's user avatar
  • 137
1 vote
3 answers
28k views

Can I "fill" a chicken pot pie 24 hours before cooking it?

I have made chicken pot pie filling. I was hoping to lay the pie pastry in the pie pan, fill it with the filling, lay the second pie pastry on top, and then refrigerate the raw pir in the fridge for a ...
Behacad's user avatar
  • 1,882
1 vote
2 answers
392 views

Why does the crust of a freshly baked loaf of bread become less crunchy/hard over time?

Something I noticed - I bought fresh bread today from a Polish bakery/deli. It was still warm when I bought it, so it probably just came out of the oven. When I got home and tried it, it was amazing. ...
Mikhail's user avatar
  • 157
4 votes
1 answer
1k views

Can I use sugar as a pie weight when blind baking at 425F?

I found a recipe by Brave Tart (Stella Parks) for pie crust that's blind baked at 350F. I'm using it for one pie but I have a Cook's Illustrated Dutch Apple Pie recipe that uses a different recipe for ...
Catija's user avatar
  • 16.5k
12 votes
1 answer
905 views

Baking beetroot in coffee crust

I've just read a blog post from Amass restaurant. I got very curious about roasting beetroot in coffee grounds as they said in the article. Looking a bit further, I've also found an article by Amass' ...
illichosky's user avatar
4 votes
1 answer
3k views

Should I lightly boil or steam meat (eg, beef) before searing?

The common technique I know of is braising, or, basically, sear the meat (eg beef, pork, chicken), 2 minutes per side, then add liquid, cover, and put in oven at low heat for 1 - 2 hours. This works ...
d l's user avatar
  • 321
3 votes
2 answers
5k views

Pizza dough with sand paper texture?

Every time I have had a really good pizza (usually in Italy for some reason) there's one thing that stand out more than anything else and that's the crust. What I have noticed about those really good ...
Andreas Zita's user avatar
6 votes
2 answers
3k views

Does the "Game of Thrones" browned butter pie crust technique make any sense?

In yesterday's Game of Thrones episode ("Stormborn"), Arya Stark compliments the young character Hot Pie's most recent pie. He replies The secret is browning the butter before making the dough. ...
1006a's user avatar
  • 391
1 vote
2 answers
1k views

Pretzel burger buns: how to make soft crust?

According to pretzel bread recipe, raw dough buns must be dipped for 30 seconds into a water with baking soda before going into the over in order for them to develop that pretzel brown crust, but it ...
qwaz's user avatar
  • 221
2 votes
3 answers
19k views

How do I maintain the crunchy crust of home baked bread?

When I bake artisan bread, the crust does not retain its hard consistency, and by morning of the next day is already soft. I use a Dutch oven and spray water. The taste is great but the crust loses ...
Dave M's user avatar
  • 21
0 votes
1 answer
2k views

Why is my lemon pie crust so wet?

Why is my lemon pie crust wet? I am not sure what to do. I have tried many things but nothing helped. I cooled the whole pie, then refrigerated it. When I took it out the next day, the lemon filling ...
Carol White's user avatar
1 vote
2 answers
1k views

Can I use amaretti cookies in a cheesecake crust?

I'm making a cannoli cheesecake from this recipe (http://www.delish.com/cooking/recipe-ideas/recipes/a43604/cannoli-cheesecake-recipe/). I will be adding 1-2 tsps of cinnamon to the cheesecake batter ...
Brooke's user avatar
  • 1,404
3 votes
2 answers
4k views

Baking - Substitutions for a gingersnap crust

I'm making a recipe that calls for gingersnap crumbs in a crust. I don't really want to make a trip to the store to try and find gingersnaps but I have graham cracker crumbs. Could I just put a bit of ...
Robyn Dias's user avatar
3 votes
1 answer
210 views

Pumpkin pie in a crust that requires a shorter cooking time

I'm trying to make a pumpkin pie in a crust I normally use for cheesecake, it's about 1/8th inch thick, and bakes for 25 min @ 325 and I usually top it with a nonbaked cheesecake filling of cream ...
Patrick's user avatar
  • 557
0 votes
1 answer
1k 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 ...
Enivid's user avatar
  • 583
2 votes
4 answers
7k 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 ...
Guest's user avatar
  • 21
2 votes
1 answer
1k 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 ...
JShweky's user avatar
  • 317
4 votes
1 answer
10k views

Sourdough Starter Crust forming

I am creating a sourdough starter and read to use a "non-airtight" container and store in a warm location for the first 24 hours before beginning the feeding schedule. My issue is that 12 hours in my ...
Wendi Leah Waldner's user avatar
2 votes
1 answer
5k views

Graham Crust Cheesecake is so hard to cut?

How come with I follow the instructions to the letter on the Nasbisco Graham box for the cheesecake recipe that my crust come out so hard to cut upon serving? I dont think I'm over cooking it and I ...
Mandi's user avatar
  • 21
2 votes
2 answers
22k views

Why did the crust get too hard on my Blueberry Cheesecake?

I recently made a no bake blueberry cheesecake with its crust made of cookie crumbs(Used Digestive Biscuits as cookies), Brown sugar and melted butter. After keeping the cake overnight in the ...
Aamir185's user avatar
4 votes
4 answers
99k views

Pizza crust too hard in home oven, how to make it softer?

I got my recipe down pretty much, tested in wood fired oven it worked great. But at home in the oven at 520F (270C), the edge crust is just unbelievably hard. I bake it on pizza stone at the bottom ...
Ska's user avatar
  • 487
6 votes
1 answer
2k views

When does gluten start to develop in pie crust or biscuits?

To bake tender pie crust, scones, or biscuits, I've always heard that the dough should be handled and mixed as little as possible. The more it's pushed around, the more the gluten develops. There's ...
Erica's user avatar
  • 8,363
2 votes
1 answer
1k 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 ...
Di Bar's user avatar
  • 229
4 votes
4 answers
239k views

How to heat up already baked french bread in oven to get a crispy crust

Where I live I do not have access to great quality bakery breads. Is there a way to heat up an already baked french sandwich baguette in oven to get a crispy outer texture? Water mist on top before ...
KillerTofu's user avatar
2 votes
2 answers
154 views

Pie Crust -- Cutting to mix

Why is cutting in butter the right way to make pastry dough?
Escoce's user avatar
  • 6,304
7 votes
2 answers
2k views

How can I make a super-thin, yet strong, calzone crust?

I am a relatively experienced amateur when it comes to making pizza, especially pizza doughs. I recently went to Italy and enjoyed some calzones with super-thin crusts. My standard recipe for a ...
jvriesem's user avatar
  • 380