Questions tagged [pie]

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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Two Different Pie Fillings

I want to bake a pie for my school club this upcoming Thursday, and while thinking of what kind to make had the idea to make a peaches and cream pie! The only thing is, when I looked it up, a lot of ...
Ruby Jean's user avatar
1 vote
2 answers
189 views

Butternut, spaghetti, or acorn squash, which is the best substitute for pumpkin in pumpkin pie?

I want to try making a pumpkin pie for Christmas (hopefully third time's the charm) but I might not find a pumpkin before then, so I might use a squash instead. Which squash is best for pie out of ...
Dave's user avatar
  • 109
0 votes
1 answer
314 views

Temperature to bake/warm up a pumpkin pie that isnt frozen

Temperature to cook/warm up a store bought pumpkin pie that is not frozen.
Billie Frazer's user avatar
1 vote
1 answer
464 views

How do professional bakers make pies that are safe to reheat?

I'm starting here from the conservative position both the UK food standards agency and the NHS take regarding reheating food. Both bodies state that food should only be reheated once. So the filling ...
Greybeard's user avatar
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2 votes
2 answers
807 views

How can I make my graham cracker crust crisp like my Oreo crust?

A few projects ago, I adapted my graham cracker crust for a chocolate cheesecake using Oreos. Instead of graham crackers, I just crushed up whole Oreos, reducing the butter by what I calculated to be ...
the-baby-is-you's user avatar
0 votes
1 answer
174 views

Can a Greens Lemon Meringue Pie be frozen?

Can you freeze the completely made cold lemon meringue pie, and will it look and taste the same after freezing, or will it freeze better without the meringue? Alternatively, can it be made a day in ...
Judith's user avatar
  • 1
2 votes
2 answers
241 views

Does using less sugar fundamentally impact how a cake or pie comes out other than sweetness?

One of my favorite pies is Impossible Pie, named such because you need only mix the ingredients and bake in a greased pan and it will form three layers (bottom crust, middle custard, top crunchy ...
gator's user avatar
  • 327
2 votes
2 answers
163 views

Getting puff-pastry dough to stand up in straight sided pans

I just made a pie (English-style) that involved lining a '* wide, 2" deep springform pan with puff pastry. I cut two 8" circles of pastry dough, and then several strips. The critical fail ...
FuzzyChef's user avatar
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1 vote
1 answer
365 views

Is it normal for key lime pie filling to be bubbly like water and overflow while baking?

I made mini lime pie in muffin tin and after a while, the filling is boiling like water and overflows. I bake it in 180c (350f-ish) and after 30 minutes they don't seem to ser properly. Shoulf I bake ...
Cinthia Nurfajria's user avatar
5 votes
2 answers
3k views

Should I compensate for lost water when working with frozen rhubarb?

Rhubarb is a naturally stiff plant, but when frozen and thawed again, it becomes very soft and spongey and loses a lot of water. When attempting to make rhubarb dishes, such as pie or jam, should I ...
Iriomote's user avatar
18 votes
3 answers
4k views

Substituting black beans for ground beef in a meat pie

My wife has recently decided not to eat meat, so we have been substituting black beans for ground beef in some of our favorite dishes. This has worked fine so far, but I am not sure about making this ...
Plutoro's user avatar
  • 283
0 votes
1 answer
137 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
1 answer
3k views

What temperature should fruit pies be cooked to?

What's a good target internal temperature for fruit pies, for the fruit to be cooked? Most recommendations seem to be to have the filling bubbling, plus 5 minutes, but is there a more precise way to ...
Harlan's user avatar
  • 2,653
5 votes
2 answers
4k views

Should I parbake the bottom crust for a savory pie?

I'm making a savory pie - basically stew in a pie crust. Do I want to parbake the bottom crust of my pie for this? Will doing so make it more or less likely that the bottom crust ends up as a soggy ...
A_S00's user avatar
  • 1,891
0 votes
1 answer
99 views

Russian Pie Recipe breaks into little pieces?

I am trying to make Russian Pies, I tried following the recipe in this video. I put 3 1/2 Cups of All Purpose Flour in a bowl. And then I put 2 tbl spoons of baking powder and a small table spoon of ...
raghdam's user avatar
15 votes
6 answers
4k views

I’m doubling lemon juice in a no-bake pie recipe to make it extra sour. What can I add to make it less goopy?

Every year my partner makes a lemon pie, and every year her guests want it to be more sour than the last. Last year we put in way more lemon juice than the recipe called for, but it came out a goopy ...
Jake Nixon's user avatar
2 votes
0 answers
154 views

Can cornstach break down in a filling by over heating or over stirring when baking a meringue pie?

My cream pie fillings are very inconsistent when making meringue pies. I've read that over stirring cornstarch thickened mixtures can cause them to break down when cooled. I've also read that over ...
Tamara CClardy's user avatar
5 votes
2 answers
634 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
0 votes
1 answer
347 views

Mold on Canned Cherry pie filling

I have cherry pie filling (from a can) which grew some mold. Can I remove the mold and eat the rest?
Burt's user avatar
  • 127
2 votes
0 answers
326 views

What are the proper dimensions for a 4 or 5 inch Pie Pan?

When an Australian recipe meantions a 4 inch or a 5 inch pie pan, are the pans shown below what is meant? 4" Pie pan 5" Pie pan 4.3"x2.9"x1.3"(10.922x7.366x3.302 cm)volume: ...
Mark Johnson's user avatar
1 vote
0 answers
292 views

Australian Meat (Chunky steak) Pie: loss of Gravy/Sauce after cooling/freezing

Main Question: When cooking the beef stew portion of the Australian Meat (Chunky steak) Pie recipe, the created sauce/gravy 'disappears' after cooling or freezing. How can one prevent this from ...
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
1 vote
1 answer
712 views

Baking a Pie in a Stainless Steel

My ceramic pie dish broke recently and I only have stainless steel as well as cast irons in the approximate size of my desired pie. Can I bake my pie in these or will something go terribly wrong? And ...
Bertrand Einstein IV's user avatar
9 votes
2 answers
1k views

Can pumpkin pie be made apple pie way?

If I put thinly sliced raw pumpkin between two pie crusts, will the filling be cooked enough by the time the crust is golden?
TheLostInUnknown's user avatar
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
1 vote
1 answer
6k views

Using both cook and serve pudding and instant pudding in pie

I have a layered Pudding Pie recipe that calls for Chocolate, Vanilla, and Butterscotch pudding. I have not been able to get the Butterscotch pudding in instant pudding (which is what the recipe calls ...
Davidw's user avatar
  • 113
2 votes
1 answer
907 views

What should the texture of meringue be in a lemon meringue pie?

After the pie has cooked and chilled, what texture should the meringue be? I couldn't find an answer online, and it was hard to tell from photographs. I'm assuming it isn't supposed to be crispy, the ...
margalo's user avatar
  • 576
1 vote
0 answers
643 views

How to use tapioca pearls when making puddings and pies?

I have made puddings and pies from instant tapioca before, and I like them a lot. I would like to try to recreate those recipes with tapioca pearls. How is cooking with pearls different from cooking ...
eternal_student's user avatar
1 vote
1 answer
125 views

Dicing roasted pumpkin instead of puréeing it?

I have a memory of reading somewhere (but I can’t seem to find the source) that when making a pumpkin pie from fresh pumpkin, you could beneficially dice the pumpkin after roasting it instead of ...
HelloGoodbye's user avatar
1 vote
1 answer
192 views

How to make a good pie dough like the industrial one?

Whenever I follow a pie dough recipe the result is not great. The dough is tearing easily while rolling it, impossible to make it as thin as the on you buy in the supermarket. And when it's cooked, it'...
Vincent Tschanz's user avatar
1 vote
1 answer
748 views

Making two no-bake pies, double the recipe, or make the filling one at a time?

I have a recipe for a no-bake apple pie. I'd like to make two pies, but I'm not sure if I should just double the recipe, or make the filling for each, one at a time. The filling calls for boiling the ...
Herb's user avatar
  • 148
0 votes
2 answers
105 views

Can sour cherries be used in a semi-stable bar?

I have recently learned that my carb intake is insufficient, leading to so-called "glycogen depletion" while cycling. I have possibly spent too much time around folks who boast of equating a ...
Sam7919's user avatar
  • 757
5 votes
1 answer
351 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
319 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
2 votes
1 answer
3k views

Steak pie filling thickener

for all bakers out there, which pie thickener do you use? I have tried to use Modified starch which smell bad when making slurry then pour in hot gravy liquid and I have noticed it changes its taste a ...
user222452's user avatar
6 votes
1 answer
4k views

How to keep baked meringue from shrinking away from pie crust?

I've tried this three times now, but have not yet had success. When making pies like chocolate cream pie or lemon pie and topping them with meringue, after baking said meringue it inevitably shrinks ...
Fimpellizzeri's user avatar
0 votes
0 answers
335 views

Can I use a terracotta pot to bake a pie?

I have cooked many casseroles in a large terracotta pot with great results. Can I bake a pie in a terracota pot in an electric oven. Can the pot take the high temprature that shortcrust or puff ...
carol's user avatar
  • 43
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
0 answers
52 views

How do I get a space between my pork filling and the hot water raised crust?

I tried to make a hand raised pork pie and made the jelly from pigs' trotters and bones but when I tried to pour it down the hole it seems there is no space between the filling and the crust. How do i ...
Susan Hillyard's user avatar
3 votes
1 answer
5k views

Adjusted cooking time for an already-baked pie shell

I have a pumpkin pie recipe that calls for an unbaked pie shell. During the cooking step, it cooks first at 425°F for 15 minutes, and then at 350°F for 30-40 minutes (until toothpick can be ...
Roddy of the Frozen Peas's user avatar
2 votes
2 answers
5k views

Is it safe to bake dough in a microwave?

I heard that meat isn't safe to bake or grill in a microwave because there may be tiny areas that contain less moisture and hence not cooked through as microwave cooks moving water molecules. So what ...
R S's user avatar
  • 449
1 vote
2 answers
5k views

Pecan pie says "keep frozen" on the box, but the store is selling them just sitting out. Is this safe?

My local supermarket has a display of Edwards Pecan Pie boxes that all say "keep frozen" on the box, yet they are just sitting out at room temperature in a display. I asked and the manager said this ...
SurpriseDog's user avatar
8 votes
1 answer
5k views

Can you eat beans after using them as pie weights?

I'm making a recipe that involves using pie weights when pre-baking a pie crust, and suggests using dried beans as an alternative if you don't have purpose-made pie weights. Can you eat the beans ...
HighCommander4's user avatar
2 votes
0 answers
295 views

Dough/filling ratio in tart

If I were to make an Italian homemade pie that can work for almost all occasions (i.e. for kids because of no coffee/alcohol etc.) I'd think of a jam crostata. It's a buttery dough (pasta frolla) that ...
David P's user avatar
  • 784
2 votes
0 answers
188 views

What's common to pie crusts and deep fried battered foods? [closed]

A member of my family gets migraines when he consumes certain foods. I'm trying to nail down which component of these foods is the trigger. What do pie crusts and deep fried battered foods (eg onion ...
NewR's user avatar
  • 21
1 vote
0 answers
1k views

No Demerara sugar

I have just made an apple pie with a crumble topping for friends coming to lunch. The recipe specified Demerara sugar but I had run out so used dark soft brown instead. I think soft has more ...
Kate Batlin's user avatar
0 votes
1 answer
637 views

Reheat only a few pieces of meat pie

My meat pie has already been cut and there are only a few pieces left. How can I reheat these pieces so the sides don’t dry out?
N breault's user avatar
1 vote
0 answers
169 views

Butterscotch Pie setting

I am using a recipe taken from this Recipe for Butterscotch Pie recipe. I will post a picture below as well. The main ingredients for the pie are 2 3.4 ounce instant butterscotch pudding mixes with ...
DanSchneiderNA'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
0 votes
1 answer
2k views

Edwards Hersheys creme pie made in 2013 ok to eat? [duplicate]

I just happened to see it in the freezer and it looks really good hasn't been opened or thawed but everywhere I look I seem to get a different answer on weather it would be okay to eat or not. ...
Rick Koj's user avatar

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