28
votes
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?
More lemon juice is more liquid, which is likely the cause of your problems. If there's any other liquid in the recipe, you can try swapping it for the lemon juice, but it's possible that it might ...
- 80k
22
votes
Accepted
Substituting black beans for ground beef in a meat pie
I often use beans instead of meat, and I think you'd get away with it, but your concerns are certainly valid - it might come out a little dry. It partly depends on the proportions, especially of the ...
- 43.8k
18
votes
What role does salt play in pumpkin pie?
Salt is fundamental to our sense of taste, leaving it out will definitely affect the flavor of a pie (or a cake, or a steak, or whatever) negatively. However, leaving it out shouldn't have affected ...
- 1,903
16
votes
What role does salt play in pumpkin pie?
tl;dr - Maybe salt was responsible for your texture problem, but it's iffy.
Salt is usually thought of as a flavoring agent only, but salt does some serious jobs in the chemistry of cooking. It's ...
- 161
15
votes
Accepted
Do pies baked in disposable pans turn out okay?
Yes, they turn out just fine.
As with any pie pan, if it isn't the pan you use every single time, you need to be aware that the surface on the bottom of the pan, and the material it is made of, will ...
- 7,082
12
votes
Substituting black beans for ground beef in a meat pie
Beans make for a good pie, but not one that tastes or feels much like beef. From your question, particularly the last line, it sounds as if you might actually be looking to imitate the flavor and ...
- 227
11
votes
Accepted
Pie with 2 different fillings
Frankly, I'd be too lazy to fiddle with a "separating wall" shell - partly because unless very well supported its likely to collapse during blind baking anyway.
My tool of choice would be a small ...
- 58.6k
9
votes
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?
A few suggestions:
Add lemon zest as well as the juice; this is often a better way to convey lemon flavour. I would mix it with the sugar a little while before using it to help extract the essential ...
- 11.9k
8
votes
Can I use sprinkling of sugar in pie pan before the crust?
I'd be afraid of the sugar caramelizing and burning on the bottom with the direct and increased heat from the glass or metal pan you are baking in, combined with any trapped moisture coming off of the ...
- 1,708
8
votes
Can pumpkin pie be made apple pie way?
Not only is this possible, I have done it. One of my favorites, in fact. But the most palatable version I've made varies a little bit from apple pie - rather than just tossing cinnamon sugar with the ...
8
votes
Accepted
Should I compensate for lost water when working with frozen rhubarb?
That’s a tricky question.
While yes, you are discarding some of the juice when straining thawing rhubarb, some rhubarb recipes are struggling with managing the liquid even fresh rhubarb tends to lose ...
- 58.6k
7
votes
Making a decent pie crust?
Sticking could be because the dough is either too warm or too wet. So it's possible you're not letting it chill fully. It's also possible the dough's too wet because you added too much water in order ...
- 58.2k
7
votes
Accepted
"1 cup, drained" - does that mean measure before or after draining?
Drain them first. Your concerns are spot-on, and if you measured and then drained them, you would end up with less than 1 cup of yams. Generally, you can tell be cause the recipe called for 1 cup of ...
- 576
7
votes
Does the "Game of Thrones" browned butter pie crust technique make any sense?
Any kind of crust that doesn't use cold fat could be made with brown butter easily. You can make crust by melting butter (with water and oil) then adding flour, and it's flaky - though not exactly the ...
- 58.2k
7
votes
Accepted
Can I "fill" a chicken pot pie 24 hours before cooking it?
Absolutely not. As the other poster said but I will say with no "I think", I will say I know it will ruin the pastry. You will end up with a gummy crust that will never give you the flaky texture ...
- 181
7
votes
Puff Pastry vs Pie Crust
Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up.
But it's a lot of work for a crust that's going to just be bogged down ...
- 80k
7
votes
Accepted
Is it safe to bake dough in a microwave?
First of all, just about any food of reasonable size is safe to be cooked in a microwave, assuming you do it correctly.
I heard that meat isn't safe to bake or grill in microwave because
there ...
- 32.1k
7
votes
Accepted
Should I parbake the bottom crust for a savory pie?
No, simply because there's no way to attach the top crust to the bottom crust, once the bottom crust is parbaked.
In general, pot pies are not pre-baked.
- 61.4k
7
votes
Should I compensate for lost water when working with frozen rhubarb?
Rhubarb becomes mushy when cooked even if fresh to start with.
If you are not using the liquid that comes with the frozen rhubarb thawing, but discarding it, you are going to screw up any recipe that ...
- 15.9k
6
votes
Non-flaky non-crumble pie crust
What you are looking for is typically considered a kitchen mistake:
Overkneading.
Not-so gentle handling of the dough and some kneading plus a bit more eggs or a dash of milk will add density.
There ...
- 58.6k
6
votes
Accepted
Non-flaky non-crumble pie crust
Normally, pies are done with pie crusts, and they do have the crust types you describe.
But you can certainly add pie filling to some other type of crust and enjoy the result, if that's what you ...
- 136k
6
votes
Greasy Pie Crust
I don't know what it is, but I can tell you it is neither the ratio nor the temperature.
I needed dinner anyway, so I made a small experiment. I made half a batch of crust using the ratios from your ...
- 136k
6
votes
what is the purpose of lemon/acid in fruit maceration for pie baking?
While there might be an acceleration effect, sugar on its own is very capable of drawing out liquids quickly. Two other effects are probably much more important:
lemon juice is very effective in ...
- 15.3k
6
votes
Accepted
How do I pick up and move shortcrust pastry dough without breaking it?
If the pastry is sticking to the rolling surface regardless of how well floured it is, it is possible that you are pressing down overly hard and not keeping the board floured throughout the process.
...
- 3,204
6
votes
Pie crust too soft to put in pan
That's an unusual problem, rollable pie crust recipes will in my experience always get hard enough in the fridge and actually too hard/brittle after a full night there.
Troubleshooting should go in ...
- 136k
6
votes
Accepted
Mold on Canned Cherry pie filling
I would not eat this. Various molds can impact food beyond what you can see. There are some instances where mold can be removed, for example the white mold that sometimes forms on the surface of a ...
- 73.8k
6
votes
Accepted
Hot Water Crust Pastry: effects of different ratio of ingredients?
So, first of all, the method you chose for listing the ratios is not exactly the most effective in depicting the ratios for comparison...
Usually we just list ratios as parts or with the quantities ...
- 2,848
6
votes
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?
One possibility would be to add lemon zest (for lemon flavour) and then lime juice (rather than lemon juice) - or a mixture of lime and lemon juice. Lime is more acidic than lemon.
If you don't mind a ...
- 1,025
6
votes
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?
Much depends on the rest of your recipe, but you could experiment with Amchur/Amchoor, dried and powdered unripe mango. It is fruity but sour and is also used for its thickening properties:
As useful ...
- 3,204
5
votes
Cobbler vs pie?
Cobbler is a funny creature. In general, even in the South, many cobblers only have a single, top, crust and it is usually not a pie-style crust. It is usually more biscuit like:
From here
They ...
- 16.5k
Only top scored, non community-wiki answers of a minimum length are eligible