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http://www.bigcitylittlekitchen.com/2007/10/02/pie-making-cheat-sheet/ Tue, 24 Jan 2012 23:22:59 -0800 hourly 1 http://wordpress.org/?v=3.1.3 http://www.bigcitylittlekitchen.com/2007/10/02/pie-making-cheat-sheet/comment-page-1/#comment-665 peter Wed, 10 Oct 2007 14:00:03 +0000 http://www.bigcitylittlekitchen.com/2007/10/02/pie-making-cheat-sheet/#comment-665 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 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

]]> http://www.bigcitylittlekitchen.com/2007/10/02/pie-making-cheat-sheet/comment-page-1/#comment-645 Big City, Little Kitchen - Farewell to Summer: Plum Pie Sat, 06 Oct 2007 14:03:24 +0000 http://www.bigcitylittlekitchen.com/2007/10/02/pie-making-cheat-sheet/#comment-645 [...] 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 [...] [...] 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 [...]

]]> http://www.bigcitylittlekitchen.com/2007/10/02/pie-making-cheat-sheet/comment-page-1/#comment-643 jaime Fri, 05 Oct 2007 14:03:47 +0000 http://www.bigcitylittlekitchen.com/2007/10/02/pie-making-cheat-sheet/#comment-643 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! 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!

]]> http://www.bigcitylittlekitchen.com/2007/10/02/pie-making-cheat-sheet/comment-page-1/#comment-625 superblondgirl Wed, 03 Oct 2007 01:50:18 +0000 http://www.bigcitylittlekitchen.com/2007/10/02/pie-making-cheat-sheet/#comment-625 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). 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).

]]> http://www.bigcitylittlekitchen.com/2007/10/02/pie-making-cheat-sheet/comment-page-1/#comment-615 Style » Pie-Making Cheat Sheet Tue, 02 Oct 2007 11:37:47 +0000 http://www.bigcitylittlekitchen.com/2007/10/02/pie-making-cheat-sheet/#comment-615 [...] 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 … [...] [...] 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 … [...]

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