Kitchen Confidence
Pastry 101
Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: everything you need to know about pies and tarts.
Don't get us wrong: we love our cherries pies, our raspberry pies, our peach pies: those warm-weather, eating-in-a-bathing suit kind of pies, the ones meant to sit out in the sun, to serve with hamburgers and sangria.
But when it comes to pies, autumn -- and that food-filled celebration that falls within it -- is prime pie season. Because what's a Thanksgiving table without at least one kind of pie? (Or, really, at least three?)
In honor of this prime pie season, here are all of our pie-making tips and techniques. Better start practicing for the big day!
• How to Hack a Tart Pan (with just a baking sheet and some foil)
• How to Roll Out Pastry Dough
• A Pastry Trick: The Best Way to Use Butter
And some tips and tricks for what to go in, around, and on top of your pie:
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Tags: holdiays, thanksgiving, baking, pie, pies, tart, tarts, how to
Comments (4)
6 months ago Brotha Percy
I love pies and the making of pies, but I have one major problem - the bottom crust rarely ever comes out fully done; what am I doing wrong?
6 months ago darksideofthespoon
Have you ever tried blind baking your crust before adding the filling?
6 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Another trick is to put the pie plate on a preheated cookie sheet, i.e., heat the cookie sheet while you're preheating the oven. Also, don't put the pie into the oven until about 15 minutes after your oven says that it has reached the requested temperature. ;o)
6 months ago Brotha Percy
Thank you; I will do that.