Wondering when to blind bake and when to dock? Looking for a good pie crust that doesn’t have to be rolled out? What about a basic step-by-step pie crust tutorial? It’s all right here.
Basic Techniques:
• How to Make a Pie Crust from Scratch
• Basic Pie Crust
• Sour Cream Pie Crust
• Flour Bakery's Pâte Brisée Pie Crust
• Cook’s Illustrated Vodka Pie Crust: Recipe Review
• Top Only Pie Crust of Overlapping Shapes
• 3 Ways to Make a No-Roll Pie Crust
• DIY Graham Cracker Crust
• How and When to Dock a Pie Crust
• How and When to Blind Bake a Pie Crust
• How and When to Use Pie Weights
Tips and Tools for Better Pies:
• How to Get a Perfectly Golden Pie Crust
• Two Ways to Transfer Pie Dough
• How to Keep Your Pie Crust from Shrinking
• Pie Birds (aka Pie Funnels)
• Pie Crust Bags
• Tapered French-Style Rolling Pins
Recipes to Inspire:
• Classic Apple Pie
• Old-Fashioned Pecan Pie
• Classic Pumpkin Pie
• Apple-Blackberry Pie with Ginger
• Rustic Pear and Apple Galette
• Brown Butter Butterscotch Pie
• Green Grape Pie
What other tips - or questions! - do you have for baking pies?
Related: Break with Tradition: 6 Unconventional Pies for Thanksgiving
(Image: Emma Christensen, Nealey Dozier, and Faith Durand)
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Just twittered this! I had to. everyone was asking me for pie suggestions and you guys nailed it perfectly.
Damaris
http://www.kitchencorners.com
The only suggestion I would add: I like to make fruit pies ahead and freeze them, unbaked and well-wrapped. Then I can pop one into the oven without any fuss, bake it (which makes the whole house smell so good!), and serve fresh pie on the holiday table without any pie-making hassle or mess.
Last year, I discovered that even the finicky and delicious Cooks Illustrated pumpkin pie recipe, which places so much emphasis on careful timing and immediate baking, holds well in the freezer if it's wrapped well. It's such a relief to be able to make it ahead!
I am a big fan of pumpkin pie, but I would love a solution for not burning the crust around the edges. I always try and protect it with strips of tin foil and they always fall off. It is maddening!
To Anne - I cut an O shaped piece of tinfoil to fit on top of the crust. That way there's only one thing to keep on the pie. It's also reusable :)
How perfect! I just got into watching Pushing Daisies and I've been wanting to get into some pie baking. :)
I'm surprised the Pear & Gruyere pie didn't make it on that list!
Thanks Ellen, that's genius!