Comments on: Pie-Making Cheat Sheet

By: peter

peter — Wed, 10 Oct 2007 14:00:03 +0000

hi, gena, i just demolished the last bite of your plum pie (actually i did last week), but am just now realizing there is no more!!! my report…the plums where moist and not to sweet, if fact just right, the crust was heavenly. this is the truth, no lie. all in all the perfect end of summer treat. good job. yours, peter

By: Big City, Little Kitchen - Farewell to Summer: Plum Pie

Big City, Little Kitchen - Farewell to Summer: Plum Pie — Sat, 06 Oct 2007 14:03:24 +0000

[...] with nothing more than my newfound pie-making skills, a basic recipe for pate brisee, and a pile of plums, I set to work. If you don’t have a ton [...]

By: jaime

jaime — Fri, 05 Oct 2007 14:03:47 +0000

Wow! I’ve been refrigerating my pie crust to keep it from being too sticky for years, and always thought I was doing something wrong. It was the only way I could get the crust rolled out without sticking to everything, and it turns out so much flakier when refrigerated. Thanks for the tips!

By: superblondgirl

superblondgirl — Wed, 03 Oct 2007 01:50:18 +0000

Great tips – except, honestly? I will take that collapsed filling so that I can have hot pie with ice cream any day. But I did need to be reminded to freaking just chill my dough. I keep thinking I should make a ton and freeze it for later, and then if I have a Pie Emergency, I’ll have chilled dough on hand. Or I could just do it the way I do now, and magically end up with flaky crust (it’s a gift, my sister hates me for it).

By: Style » Pie-Making Cheat Sheet

Style » Pie-Making Cheat Sheet — Tue, 02 Oct 2007 11:37:47 +0000

[...] immigrationprof wrote an interesting post today onHere’s a quick excerptEgg washes over crusts produce a shiny, European-style effect. Use milk for a more rustic, American appearance. Pyrex and glass plates are best for yielding a crisp, browned crust. To avoid a soggy crust, cut the fat into the dry … [...]