I bake pies all year round, but the fall really is pie season as far as I’m concerned. Cooler weather is ideal for making pie crusts, so you don’t have to fight the heat and worry about your butter melting as you work the dough. And it is wonderful to fill the kitchen with heat from the oven and the house with the scent of a freshly baked pie! This is the kickoff to Pie Week 2013, a tradition that I started last year to celebrate pie here at Baking Bites! This week I’ll be focused on pie tips, pie recipes and more. I’ll be adding new updates to this post all week for easy reference to all of the Pie Week posts.
- Williams Sonoma Pie Weight Disc
- Rodelle Baking Basics Gift Pack Giveaway! (this contest is now closed)
- Cherry Pie Pops, recipe
- What is blind baking?
- Pie Basket
- Bruleed Pumpkin Pie, recipe
- The Southern Pie Book
- Crustless Ginger Pear Custard Pie, recipe
Here are a few links to great pie basics already on the site that are must-reads, and don’t miss the Baking Bites Pie Week Board on Pinterest:
- Classic Cherry Pie
- Snickerdoodle Pie
- Perfect Pumpkin Pie
- Plum and Blackberry Pie with Almond Crumble
Pie Crust Recipes:
Pie Baking Basics:
- How to keep a pie crust from shrinking
- Why do pie recipes approximate the amount of water?
- How to make a lattice pie crust
- What kind of pie plate is best?
- How to roll out pie dough, video