Tag Archives: pie crust

Tips for Troubleshooting Pie Crusts

piecrust

Pie crusts are intimidating to many bakers because we always hear how difficult and temperamental they are to make. Pie crusts are not that difficult to make, but there are quite a few problems that you can encounter with them and, unfortunately, sometimes you won’t know what is wrong with a pie until after you have baked it, so make sure to read through these ... Read More »

Flaky Vinegar Pie Crust

Vinegar Pie Crust

The basic ingredients in a pie crust are butter, flour, salt and water. I typically add in a little bit of sugar, even if I’m making a savory pie, because it helps the crust to brown more. One ingredient that you can add to a pie crust that is a little more unusual is vinegar. Vinegar helps tenderize pie dough because it slightly inhibits gluten ... Read More »

What is blind baking?

Blind Baking

Blind baking is a term used to describe the process of pre-baking a pie or tart crust before it has been filled. Blind baking crusts can be partially baked before filling or baked completely, depending on the pie recipe you are using. There are a couple of reasons that a pie crust might need to be blind baked. The first is that some pie fillings ... Read More »

Plum and Blackberry Pie with Almond Crumble

Plum and Blackberry Pie

The other night, I attended a pie making demo where Shery Yard baked up a beautiful looking plum and blackberry pie. Plums and blackberries are both great fruits to bake with. They have wonderfully rich flavors, but they also are known for their rich colors, and a pie filling that has both fruits inside is mouthwatering  to look at. After the demo, we were given ... Read More »

Secrets for Perfect Pie, a class from Sherry Yard and Evan Kleiman

Sherry Yard and her pie

A perfect pie is something that just about every baker wants to be able to put together. Pie is a great dish with an unbeatable combination of flaky dough and rich filling – whether you’re making luscious fruit pies or hearty savory pies. One way to get better at pie-making is practice. The other way to get better is to get tips from people who ... Read More »

Chicago Metallic Ventilated Pie Weight

Chicago Metallic Disc Pie Weight

Pie weights are small heavy weights – usually ceramic balls, rice or beans – that are used to weigh down a pie crust during blind baking. The weights help to prevent the crust from shrinking and hold it flat against the pan so that you get a nice, even pie crust to fill with the filling of your choice. The problem with pie weights is ... Read More »

No Bake Oreo Pie Crust

No Bake Oreo Pie Crust

Oreo cookies are great for making pie crusts. Those chocolate wafers are not very sweet and pack a lot of chocolate flavor into every bite. For most chocolate pie crusts, the wafer cookies are used by themselves, blended with butter and baked until the crust is set. This No Bake Oreo Pie Crust uses the whole cookie. The no-bake crust is made by blending whole ... Read More »

Plum Hand Pies

Plum Hand Pies

Plums are a delicious fruit to bake with because their sweet flavor only intensifies in the oven. It is often used in fruit cobblers, but I like to put it in pie fillings as well. A plum pie has a lovely jammy quality to it, as well as a beautiful color. These Plum Hand Pies are single serving pies that are just one more way ... Read More »

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