Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [pie]

Questions about preparing, baking and troubleshooting pies (sweet or savory). Pies are a baked dish of a flaky pastry crust surrounding a filling. They vary greatly in size.

Questions about preparing, baking and troubleshooting pies (sweet or savory). Pies are a baked dish of a flaky crust surrounding a filling. They vary greatly in size.

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What is the enzyme that makes apples's pectin heat resistant? And can it be added to other fruits to achieve similar results?

In some recipes for apple and cherry pie, it is suggested to pre-cook the filling at low temperature in order to make pectin heat resistant and so preserve the shape and structure of the fruit. This is explained in McGee's "On Food and Cooking" at…
CarrKnight
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How close to the top should I fill a pie to avoid overflow?

I'm planning a pot-pie recipe in a casserole dish and was wondering how high I should fill it without worrying about it overflowing during cooking. A traditional vented pie crust will completely cover the contents. I will put a baking sheet…
Jeff Axelrod
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steam vs. bake a sugar pumpkin

Which is the best way to cook a sugar pumpkin for pumpkin puree? I've read that you can either steam or bake it, but which way yields the best taste and texture for a pie or other pumpkin treats?
chrissie
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What is the purpose of pie weights?

Some pie recipes call for placing weights on the pastry when it is cooked prior to the addition of fillings. Why is this necessary? What effect does it have?
WW.
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Making real soured milk - what sort of lactobacillus culture to get?

I am looking to make an antique recipe (amish milk pie) which calls for thick soured milk. I can get my hands on raw milk, but it's iffy whether or not it will have the correct lactobacillus present to make proper soured milk. So, I was considering…
Matthew
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Why would pumpkin pie form a clear custard layer?

My PA Dutch grandma's pumpkin pie always had a thin layer of custard on the bottom. We have her recipe but none of us has been able to get the filling to separate... Anyone have any idea what might cause this? We've experimented with cooking…
A Meyers
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How do I keep meringue from "weeping"?

Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
JustRightMenus
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Can I partially bake a pie?

I am planning on making a pie for my dad for father's day. I know when you buy most pies at the grocery store, you have to pop it in the oven for a few minutes to heat it up. Is it possible to do a similar thing with a homemade pie - bake the whole…
user3058
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Why is my apple pie not crispy?

I made an apple pie, but the crust was thick and not crispy. Why? What should I do to fix it? For the crust, I used: 1 cup of flour Butter 1 egg 1/4 cup of sugar 1 teaspoon baking powder 1/4 teaspoon of salt As for the apples: 2 apples sliced to…
evilReiko
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Should I compensate for lost water when working with frozen rhubarb?

Rhubarb is a naturally stiff plant, but when frozen and thawed again, it becomes very soft and spongey and loses a lot of water. When attempting to make rhubarb dishes, such as pie or jam, should I attempt to compensate for that lost water or treat…
Iriomote
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Should I parbake the bottom crust for a savory pie?

I'm making a savory pie - basically stew in a pie crust. Do I want to parbake the bottom crust of my pie for this? Will doing so make it more or less likely that the bottom crust ends up as a soggy mess? I'm not sure if or how the contents being…
A_S00
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Hot Water Crust Pastry: effects of different ratio of ingredients?

Based on a comment made here Australian Meat (Chunky steak) Pie: loss of Gravy/Sauce after cooling/freezing - Seasoned Advice (which I thankfully read before it was deleted by a moderator), I have been looking into the making of a Hot Water Crust…
Mark Johnson
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How Does a Hot Water Whipped Pie Crust Work?

First time poster here. I was wondering if someone could help me better understand the science behind a hot water whipped pie crust. I know if someone's never made one, and knew anything about the science of baking, they'd think it was a bad…
Devin
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How to ensure that the bottom of blind baked pie crusts brown properly?

This happened to me yesterday with pâte sucrée, and it has happened before with other kinds of dough too (like the traditional American flaky dough). When I try to blind bake a pie, I usually do as follows: I lay out the dough over the bottom and…
Fimpellizzeri
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How do I pick up and move shortcrust pastry dough without breaking it?

Apologies if this is a bit of a newbie question! I have no problem with making, chilling, and rolling my pastry, but for the life of me I can never manage to pick up my pastry without it breaking either due to it's own weight, or getting stuck on…
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