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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 ...
  • 76.1k
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 ...
  • 1,894
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 ...
  • 7,044
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 ...
  • 55k
10 votes

Why do they put the jelly-like substance in pork pies?

I have been a baker for over 30 years and made many pork pies in that time,the above answers stating that the jelly acts as a preservative and stops the meat drying out are correct, but also the jelly ...
9 votes
Accepted

How can I safely re-heat a chicken pie without burning the crust?

Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160°C (320°F) until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to ...
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 ...
  • 8,361
8 votes

Are there special considerations for making a pie with the express intention of freezing?

For apple, specifically, I tend to add a very thin layer of quick oats to the bottom of the pie filler to soak up any excess moisture. But nothing else really stands out in my recipe if I were to ...
  • 1,196
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 ...
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 ...
  • 57.6k
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 ...
  • 57.6k
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 ...
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 ...
  • 76.1k
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.
  • 49.6k
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 ...
  • 55k
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 ...
  • 128k
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 ...
  • 128k
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 ...
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. ...
  • 2,945
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 ...
  • 128k
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 ...
  • 67.1k
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 ...
  • 2,945
5 votes
Accepted

What is the difference between custard pie and custard tart?

Pies originally were specifically to denote enclosed items (the crust sealed the item that was to be eaten). In many cases, the crust wasn't actually eaten -- it was a nasty charred thing that was ...
  • 76.1k
5 votes

Apple pie: peel or not?

Try it with the peel pureed. I've made a few pies this way and it works well - also adds a bit of color! Really thoroughly wash the apples Cut-out any bad-spots Peel 'em! Throw some of the apple-...
  • 1,439
5 votes

Why is my pecan pie always runny?

I'm looking at the recipe from Karo. The only thing that stands out as potentially being your problem is that the Karo recipe calls for a longer bake time. That recipe gives a final temperature too, ...
  • 58.2k
5 votes
Accepted

How to sweeten ganache for a chocolate lining

While adding sugar syrups like corn syrup or invert syrup to ganache is fairly common, it will change the texture of the ganache. You'd end up with something more like a chocolate coating. If ...
  • 11.3k

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