Category Archives: How-To’s and Tips

Baking Bites for Craftsy: 15 Essential Spices for Your Pantry

Baking Bites for Craftsy: 15 Essential Spices for Your Pantry

Your spice collection is one of the most important tools that you can have in your kitchen because it allows you to make such a wide variety of delicious foods, both sweet and savory, on a daily basis. My spice cabinet is loaded with spices, but the truth is that I don’t need all of them. There is a core group of spices that most ... Read More »

How to Make Candied Cranberries

How to Make Candied Cranberries

Cranberries are often described as being both tart and sweet, but they definitely lean more towards the tart end of that spectrum. While they do contain sugar, cranberries typically have to be cooked in some way to bring out that sweetness. One unique way to sweeten them up is to candy them! These cranberries are cooked in a sugar syrup that brings out that natural ... Read More »

Do you have to sift cake flour before using it?

The difference between sifted and unsifted cake flour

Cake flour is a finely milled, low protein flour that is known for its ability to create cakes with a very even, soft and tender crumb. As the name suggests, it is excellent for making cakes and is commonly found in pound cakes and angel food cakes. Almost every recipe that calls for cake flour asks that you sift it before using, while recipes that ... Read More »

How to Cut a Pecan Pie Perfectly

How to Cut a Pecan Pie Perfectly

Pecan pies are notoriously difficult to slice neatly. Pecan pies have a layer of pecans – often whole pecans, rather than chopped nuts, because they give the pie a prettier look – sitting on top of a sweet, tender custard. While you can cut most pies with a sharp chef’s knife, the knife will simply push the pecans through the custard before cutting through the ... Read More »

How to Prevent a Pie Crust from Overbrowning

How to Avoid Overbrowning a Pie Crust

The edges of a pie crust are always at risk for overbrowning, especially when it comes to pies that are blind baked before the filling is added to them. The edges of a pie crust are often a bit closer to the heat source of the oven than other parts of the pie and they are not buffered by a filling or a pie plate, ... Read More »

How to Make Your Own Pie Weights

How to Make Your Own Pie Weights

Pie weights are used to hold down a crust during blind baking, where a crust is partially baked before being filled with pie filling. Since pie crusts are made with layers of butter, which allow them to take on a crisp and flaky texture, they tend to puff up in the oven if they are not weighted down. When a crust is puffy on the ... Read More »

How to Roll Out A Pie Crust Between Sheets of Wax Paper

How to Roll Out A Pie Crust Between Sheets of Wax Paper

Many people are slightly apprehensive about working with pie dough. It isn’t because pie dough is difficult to make – in fact, it is actually quite easy – but rather because pie crusts can be difficult to roll out. To roll out a pie crust successfully, you need a rolling pin, a flat surface and something to prevent the crust from sticking. It also helps ... Read More »

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