Tag Archives: pie week

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 »

Chicago Metallic No-Drip Pie Shield

Chicago Metallic No-Drip Pie Shield

A great fruit pie will be loaded with juicy, flavorful fruit. All of those fruit juices should thicken up to form the perfect pie filling, but there are many times when at least a little bit of that juice ends up bubbling over the edge of your pie plate and dripping onto the bottom of your oven. A few drips here and there may not ... 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 »

Maple Shoofly Pie

Maple Shoofly Pie

Shoofly Pie, or shoo-fly pie, is an unforgettable dessert because it has such an unusual name. No one really knows when the name originated, but theories include that pie-lovers had to “shoo flies” away from the sweet, sticky molasses-based pie every time they served it. The pie is a Pennsylvania Dutch traditional dessert, but it can be found in many different parts of the country ... Read More »

Bites from other Blogs

Bites from other Blogs

Because we are in the midst of our annual Pie Week here at Baking Bites, I’m filling this week’s Bites from other Blogs post with all kinds of pie! Start prepping your pie crusts now because these recipes will inspire you to start baking! The Diner-Style Chocolate Cream Pie from Cookie Madness is a dreamy classic that is even better when you make it at ... Read More »

6 Ways to Add Flavor to a Graham Cracker Crust

6 Ways to Customize a Graham Cracker Crust

Graham cracker crusts are fantastic with many different pie fillings, from pumpkin to chocolate cream. They’re easy to make and there are even no-bake versions┬áthat you can use with no-bake fillings. The problem with graham cracker crusts is that they can get boring after a while because they all taste the same. Fortunately, it is easy to make a few small changes and completely turn ... Read More »

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