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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 ...
Joe's user avatar
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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 ...
Chris H's user avatar
  • 44.5k
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 ...
Dan C's user avatar
  • 1,883
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 ...
K.Tibbs's user avatar
  • 161
15 votes
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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 ...
Lorel C.'s user avatar
  • 7,112
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 ...
Obie 2.0's user avatar
  • 227
11 votes
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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 ...
Stephie's user avatar
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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 ...
dbmag9's user avatar
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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 ...
StevenXavier's user avatar
  • 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 ...
Glenn Kunzler's user avatar
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 ...
Stephie's user avatar
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7 votes
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"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 ...
margalo's user avatar
  • 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 ...
Cascabel's user avatar
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7 votes
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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 ...
Unreligious's user avatar
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 ...
Joe's user avatar
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7 votes
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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 ...
Athanasius's user avatar
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7 votes
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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.
FuzzyChef's user avatar
  • 65.3k
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 ...
Ecnerwal's user avatar
  • 18.6k
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 ...
rumtscho's user avatar
  • 139k
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 ...
rackandboneman's user avatar
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. ...
Spagirl's user avatar
  • 3,244
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 ...
rumtscho's user avatar
  • 139k
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 ...
moscafj's user avatar
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6 votes
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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 ...
Juliana Karasawa Souza's user avatar
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 ...
abligh's user avatar
  • 1,015
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 ...
Spagirl's user avatar
  • 3,244
5 votes
Accepted

Pyrex pie plate on hearthstone

The stone should work just as well. And you'd presumably put the pyrex dish on a preheated oven shelf without worrying. That would give more thermal stress because some parts of the dish would be ...
Chris H's user avatar
  • 44.5k
5 votes

When using puff pastry in the base of a savoury pie, do you need to blind bake it?

A Google search led to Pepperidge Farm's recipe for Chicken Pot Pie. Since they are the big name in the US for puff pastry, I tend to trust them. They recommend lining the pan with a defrosted, ...
Jolenealaska's user avatar
  • 58.6k
5 votes

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

Butter in this type pie is there to add "richness". It is possible to leave it out entirely and save about 800 calories, but it may not satisfy your definition of a good dessert. If you reduced the ...
Debbie M.'s user avatar
  • 5,447
5 votes

My rhubarb pie is runny

The answer from zerobane provides some reasonable suggestions for working around a few common problems. Of course, they require you to know you're going to have problems ahead of time, which is a ...
Piper Barrett's user avatar

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