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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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?
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What was wrong with my Ohio Shaker Lemon Pie?
Last Thanksgiving I tried a pie from the Joy of Cooking that sounded amazing.
Called an Ohio Shaker Lemon Pie it consisted of lemons sliced paper thin and macerated in sugar. This recipe is similar.
...
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Is there a way to prevent my Fruit Pie from getting runny?
Is there a way to firm up the consistency of a fresh fruit pie (like peach or apple) - sometimes it gets too "runny"?
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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 ...
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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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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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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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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 ...
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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) ...
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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 ...
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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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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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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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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 ...
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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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How to transport several pies?
I want to bring 6 pies to work. Last month, I thought I found a solution - a 3-tiered plastic pie carrier. Now I can't find it online anywhere, though I could swear it was on Target.com. Anyone have ...
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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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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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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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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 ...
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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 ...
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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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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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How to make apple chunks in apple pie stay intact?
I made an extremely delicious apple pie yesterday, with a puff pastry crust. The only problem was that by the time the pastry was cooked, the apple filling had turned to mush - the texture of apple ...
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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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"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 ...
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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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Where did the idea of using alcohol in pie crust come from?
Back in 2008, Good Eats showed a recipe for pie crust which included distilled alcohol. In 2009, America's Test Kitchen showed a recipe for blueberry pie which also used alcohol in the crust. In both ...
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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 ...
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What is the ideal way to prepare (and the type of) beef for a homemade meat pie?
What is the ideal way to prepare (and the type of) beef for a homemade meat pie?
I'm really interested in ..
1. whether there is a certain preference for the type of cut to use.
2. how much you ...
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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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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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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?
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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 ...
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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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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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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 ...
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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.
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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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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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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 ...
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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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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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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 ...
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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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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 ...
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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 ...
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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 ...
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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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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 ...