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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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68 views

apple crumble for pie

My church assembles apple pies for sale on a Monday. Crusts are made ahead and frozen. Crumbs are made on Friday and refrigerated. This year the crumbs have become lump, hard, and almost impossible ...
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1answer
12 views

Pie Filling temperature [duplicate]

I made a large batch of strawberry rhubarb pie filling and apple pie filling. How long can it sit out on the counter and at what temperature has it spoiled?
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2answers
368 views

Puff Pastry vs Pie Crust

I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html Recently I made some rough puff ...
2
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2answers
85 views

What makes pie dough sticky?

I am using this recipe Serious eats pie dough Every thing went well until I added the water. I have put everything correctly (weighed) and the dough came out sticky. I tried adding flour but to no ...
2
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2answers
60 views

How do I pick up and move shortcrust pastry dough without breaking it?

Apologies if this is a bit of a newbie question! I have no problem with making, chilling, and rolling my pastry, but for the life of me I can never manage to pick up my pastry without it breaking ...
2
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1answer
124 views

Coconut cream pie needs more coconut flavour

I have just made one of my favourite pies (coconut cream) and it was delicious, but it didn't pack a ton of coconut flavour as I was striving for. I made a shortbread crust with coconut that I toasted,...
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1answer
485 views

Greek yogurt substitute in baking?

So this recipe (lemon rhubarb pie), calls for 3 tablespoons of Greek yogurt. What would be a good substitute for Greek yogurt? creme fraiche or cream cheese? And will it affect the final product?
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0answers
37 views

combining prepared cooked, and prepared instant puddings together

I bought a cook and serve pudding mix. I have prepared it, and also in another dish prepared a regular instant pudding mix. My question - can I now mix them together to put in a pie - will it set ...
3
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1answer
91 views

Is Torta de Santiago supposed to be very moist?

Is a Torta de Santiago supposed to be moist? I cook it on convection for full time but the cake is still moist, so much so that my 95 year old mother-in-law cooks pieces I give her again! A couple ...
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2answers
767 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 ...
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1answer
71 views

Sour cream peach pecan pie

In this recipe it says to use 2 tablespoons of peach preserves what can I use in place of the preserve? My supermarket does not have it.
2
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2answers
295 views

Dough blender vs dough cutter?

I'm regularly baking pies again and I might want to get into pastry a bit more and looking for tools to help me out. I have seen about a dozen videos about creating the perfect pastry dough and I ...
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3answers
1k views

What role does salt play in pumpkin pie?

My pie filling texture didn't seem right but I don't know what went wrong. The flavor was good, but the texture was a little off, but I don't even know how to explain the difference. But I later ...
4
votes
1answer
400 views

Can I substitute bread flour with all purpose for hot water crusts?

Many recipe for a hot water crust I have seen calls for something like 15%-20% of the flour to be bread flour? Is going AP flour fine, or do I need to do more/something else to make the substitute?
3
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4answers
978 views

what is the purpose of lemon/acid in fruit maceration for pie baking?

A lot of pie recipes will tell you to take out the liquid in juicy fruits, like apple and peaches, for pie baking. The purpose is to avoid a soggy crust with too much liquid. Some people even put ...
2
votes
1answer
62 views

Can I use sprinkling of sugar in pie pan before the crust?

I put a sprinkling of coarse sugar on top of a pie crust that's been brushed with egg, to crisp it a little. Can I put a sprinkling of the coarse sugar directly in the pie pan before putting the ...
6
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2answers
494 views

Why not blind bake with two pie plates?

Based on this question, I got to thinking about alternative ways to blind bake, especially since I always have issues with butter crusts slumping. One thing which occurred to me is: why not use two ...
1
vote
1answer
186 views

What are potential causes of splitting in baked pie dough?

I'm trying to identify some potential causes to what might cause the splitting (pictured below). You can see from the photo that the top and bottom, to a lesser extent, are fine. However the other 2 ...
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1answer
59 views

Best temperature to freeze pie filling?

I am in the process of replacing my commercial freezer. We typically freeze our pie fillings to simplify production. In looking into new freezers I can choose between 0 Degrees Fahrenheit and -10 ...
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1answer
191 views

Why do some recipes call for kneading pie/tart dough?

I've have read many times that pie dough is meant to be held sparingly to avoid creating gluten, but kneading the pie dough does exactly that. So, what is the motivation?
2
votes
1answer
98 views

Pumpkin pie lacks aroma?

Every year around this time I try to make pumpkin pie. We don't have that many varieties around here so I use a fresh butternut squash that I bake and then puree. However, if the cooked squash is ...
9
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3answers
834 views

Pie with 2 different fillings

Good evening all. I am going to try something tomorrow night, I wanted to see if anyone had done anything similar to give me some hints. Background: I enjoy making a buttermilk custard pie. I enjoy ...
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2answers
1k views

Fix for runny pecan pie

I have read the boards from people who ask what they can do with a pecan pie that did not set up and all the responses are what the cook should have done from the beginning. That doesn't help. Is ...
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3answers
553 views

How to line a tart ring for a perfect tart crust

I am trying to line a tart ring to get 90 degrees corners and straight edges. My method, until now, has always been to chill the dough properly, roll it out and gently roll it on the ring, straighten ...
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2answers
1k 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. ...
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2answers
782 views

How can I replace sweetened condensed milk in key lime pie with goat's milk?

I want to make a Key Lime pie using only goat's milk(cow's milk allergy issues). The filing is usually, if not always, made with condensed milk. No one sells sweetened condensed goat milk - not even ...
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1answer
306 views

Is this the way to make good pies?

I'm working in a small bakery shop and my boss is new to the business and have no passion in baking at all. He only learned it from his dad few years ago and his dad learned from other people too. I ...
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2answers
2k views

My rhubarb pie is runny

I have been baking rhubarb pie since the 60s. All of a sudden I made a couple and they both came out runny. What happened? I always use the same recipe.
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4answers
309 views

How to keep a cheesecake layer seperate from filling during baking?

I want to make an (dutch) apple pie with a layer of cheesecake. As far as I know I have a few options: Bake a cheesecake, then simply add a layer of apples. more or less like: However this is not ...
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1answer
96 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 ...
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1answer
448 views

having problem with chicken pot pie crust

I made two chicken pot pies last night, and the crust turned out like a giant cracker. Not soft and flaky at all like the store bought ones. I think I have identified two probable reasons: 1) I ...
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0answers
124 views

What would I have to add if I wanted to substitute blueberry juice for light cream in this pie recipe?

I'm going to be making this pie recipe: http://ediblejersey.com/editorial/summer-2011/ricotta-blueberry-pie/ I have a bag of frozen blueberries that are now blueberries in their own juice, would i be ...
4
votes
1answer
336 views

Should I thaw cherries for a sour cream cherry pie?

I have a bag of frozen cherries and want to bake a pie with them, adding creme fraiche. I'll probably use a recipe intended for sour cream, as they are easier to find. But they tend to use fresh ...
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1answer
8k views

Is it best to freeze meat pies before or after baking?

I'm making Tourtiere meat pies which will be frozen. should I bake first and then freeze or freeze before baking
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2answers
425 views

“1 cup, drained” - does that mean measure before or after draining?

I know this is similar to other questions like "1 cup chopped nuts" vs "1 cup nuts, chopped", but I wasn't sure about whether it applies to things that have liquid. I was trying to make the pumpkin ...
6
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3answers
934 views

My dough is cracking (not crumbling) and more water does not help

I am following this Serious Eats pie crust recipe. It's the second time already where I struggle with the dough folding stage. The dough is too crumbly when I take it out of the processor. When I (...
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1answer
120 views

How to make a gooey apple pie?

I really love the gooey consistency of frozen pies. i would like to replicate that texture in my home made recipes. Does anyone know a method of preparing the filling that would accomplish this? I ...
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1answer
63 views

Sliced citrus in a pie?

I've been considering making an orange pie - but something generally closer to e.g. an apple or pear pie than a key-lime. Something with distinct slices, not a custard(-ish) filling. From a cursory ...
4
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1answer
115 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 ...
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3answers
274 views

How to Bake Banana into Banoffee Pie

A friend recently went to Ireland and had a banoffee pie with the bananas somehow made into the caramel. How would one go about replicating this? The only recipes I can find have the banana slices ...
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1answer
71 views

I am trying to design a pie, but I'm not sure what to take into consideration [closed]

I think a blueberry salmon pie with goat cheese would be delicious, but I am not a professional baker - just an amateur with a decent amount of experience and a good pie crust recipe. So here are my ...
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1answer
253 views

Can I freeze ricotta hand pies?

I want to make little hand pies with apple and ricotta, bake them, and then freeze them to thaw for afternoon snacks. Any advice? Will that work?
3
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1answer
105 views

Can I make a pecan pie with corn syrup only?

I want to make a fructose free one for my dad. I am not a fan of sugar substitutes, either. Karo doesn't have fructose but sugar does. If I left out the sugar could I use corn syrup only or would it ...
3
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2answers
826 views

What can I substitute for butter in a custard-based pie?

This weekend I made a great buttermilk pie. Creamed butter/sugar add eggs / flour flavoring buttermilk and bake. I want to reduce the calories. Is there a substitute that I can use with this ...
2
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1answer
410 views

What is the difference between Dutch Pie and German Pie?

I've seen several recipes of the two pies and even then I don't know if there is an original. Usually in Dutch Pie in Brazil, picture here, I see it based on a dough made with melted butter and ...
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0answers
34 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
1answer
756 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 ...
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2answers
56 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 ...
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1answer
434 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 ...
6
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4answers
51k 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 ...