🔕 🔔
Loading…

My Basket ()

All questions

Cookbook Club (2/3) -- Favorite pie-making tip you learned this month?

Tell us about your favorite trick you learned from Art of the Pie (or from your pie-making peers in the Facebook group)!

(Thread 3/3 will be questions specifically for author Kate McDermott, and will go up closer to our 12pm EST chat time with her!)

Lindsay-Jean is a Contributing Writer & Editor at Food52.

asked 3 months ago
10 answers 317 views
Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 3 months ago

I'm now set on using my cocktail shaker for ice water thanks to Amy Chen (and the fellow pie lover in the Pie Nation Facebook group (co-founded by Kate McDermott) that she learned it from)—it eliminates the chance of rogue ice cubes slipping out and messing up your ice water measurement!

C6cf0a36 7a70 4e78 89a8 47ca71ae8b93  workshop40918 106
added 3 months ago

This is the best tip ever! I'm going to be using it, too!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 3 months ago

Leaf lard is the key to an amazing crust!! Also, I learned that the fridge is my best friend when making dough. :)

C6cf0a36 7a70 4e78 89a8 47ca71ae8b93  workshop40918 106
added 3 months ago

It was a real game changer for me when I first learned about it!

Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 3 months ago

I also really appreciated the very precise food processor directions for pie dough in Art of the Pie. When I've used a food processor in the past before for pie dough it came out tough, but Kate's came out perfectly, her all-butter dough made in the food processor is my new go-to dough!

C6cf0a36 7a70 4e78 89a8 47ca71ae8b93  workshop40918 106
added 3 months ago

Great to hear! I always hold back a little water and then finish off the food processor crust by hand.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 3 months ago

To chill my flour as well as my bowl as well as a fork to mix the dough with. The dough turned out so beautifully! Also, due to the failure of one of my meringues, I learned a ton about how meringues work, why they sometimes don't work, and how to work with them which I thought was fantastic!

C6cf0a36 7a70 4e78 89a8 47ca71ae8b93  workshop40918 106
added 3 months ago

Excellent! It's all about the continued learning of this craft.

E582b5fe 1dae 4c77 921f ec6ec67033c3  stringio
added 3 months ago

Keeping flour and bowl in my freezer - great tip, thanks!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.