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19 posts tagged with pie and baking. (View popular tags)
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PieFilter: Double-crust optimization for fruit pies

I've just baked my first two fruit pies from scratch, and have a few questions about the process, namely about prebaking and getting a good top crust. [more inside]
posted by PussKillian on Aug 10, 2014 - 22 answers

I need acid

It just occurred to me that the reaction that makes key lime pie doesn't actually depend on citrus, just on acidity. This means, hypothetically, one could make this kind of pie filling with things more interesting than lime or lemon juice. I need a sanity check on this idea, and some suggestions of delicious low-pH liquids. [more inside]
posted by vogon_poet on Jul 26, 2014 - 17 answers

What is the best recipe for pecan pie without corn syrup?

What is the best recipe for pecan pie without corn syrup? [more inside]
posted by vincele on Nov 10, 2013 - 29 answers

Bakers, why is this dough bitter?

I made a pie crust an hour ago and the dough tastes bitter to me. The ingredients: Gold Medal all-purpose white flour, lard, water, egg, vinegar, salt. I tasted each ingredient just now (except the egg) and they all seem fine. Does anyone know where if an interaction among some ingredients might be causing bitterness? Or are my taste buds wrong? I'd appreciate any relevant advice.
posted by wryly on Dec 20, 2012 - 10 answers

Does this pie crust require pre-baking?

Should I pre-bake this Cooks Illustrated Pie Dough for use with this Pumpkin Pie Recipe? [more inside]
posted by macrowave on Nov 21, 2012 - 9 answers

When the moon hits your eye...

Going to a wedding party tomorrow that includes a pie-baking contest, with prizes! Categories are: prettiest, tastiest and most creative. I am willing to spend hours of my life to go all the way with this contest. 'm looking for recipes, suggestions, decorating techniques, pictures of beautiful pies. Anything. Lay it on me.
posted by corn_bread on Apr 27, 2012 - 18 answers

Pie, on a deadline!

Last-minute pie baking ideas needed! [more inside]
posted by Turkey Glue on Apr 18, 2012 - 20 answers

Easy as Pie....NOT!

Why did my piecrust stick to the pan? and other pie dilemmas.. [more inside]
posted by Lylo on Aug 1, 2011 - 13 answers

Rescue undercooked rhubarb crisp?

Rescuing an undercooked rhubarb crisp: how can I cook the rhubarb interior without destroying the crumble on top? [more inside]
posted by Westringia F. on Jun 22, 2011 - 9 answers

How Do I Grill A Pie?

Tell me about grilling pies. [more inside]
posted by padraigin on Jun 7, 2011 - 11 answers

Pie is greater than not pie.

I'm trying to express my love for a certain dessert in a math/logic formula. I have this: π > ∼π , which I take to mean "Pi is greater than not Pi", and this: π > ∞-π, which I take to mean "Pi is greater than Everything but Pi". Do these make any sense or hold up in any legit way?
posted by TheCoug on Mar 5, 2011 - 15 answers

Death by Pie?

Can-I-Eat-This-Filter, Thanksgiving edition. Assembled an apple pie tonight, planned to bake it tomorrow morning, but accidentally put the egg white wash on the top crust tonight. If I keep it in the fridge all night and bake it tomorrow morning, it won't kill anyone, right? The wash is just egg white thinned with a little water, and I didn't put very much on before realizing my mistake. Thoughts?
posted by doift on Nov 25, 2010 - 14 answers

What is pumpkin?

When figuring out baking ratios, is canned pumpkin considered a liquid or a dry ingredient? [more inside]
posted by pokeedog on Sep 22, 2010 - 18 answers

A special treat for a special lady

I need the best fruit tart recipe in the world! [more inside]
posted by ixohoxi on Jun 13, 2010 - 22 answers

best moist but structural vegan pumpkin pie recipe?

My ideal pumpkin pie is very moist, not too sweet, and quite structural. Is it possible to achieve this in a vegan recipe? [more inside]
posted by amtho on Dec 24, 2009 - 11 answers

How do I make a beautiful pre-baked pie crust?

Why is my pie crust melting?! [more inside]
posted by eirelander on Nov 28, 2008 - 16 answers

Will my pie turn to mush overnight?

I'm cooking my first ever pie for a lunch tomorrow (apple pie from Jamie Oliver's "Jamie's dinners" book if that makes a difference). I'm likely to be busy in the morning so can I get away with making it tonight so it just needs heating tomorrow? Or will the pastry go soggy overnight? Second option is to make the pastry and filling tonight, keep separate and assemble tomorrow. Or just get up ridiculously early? Thanks!
posted by hibbersk on Sep 13, 2008 - 16 answers

How do I get the first piece of cake out of the baking dish without wrecking the first piece itself?

Whenever I make a cake or pie in a baking dish, I always find that once it's done, I always wreck the first piece while trying to get the first piece out of the dish and onto a plate. After the first piece, getting subsequent pieces out is easy but that first piece is impossile. But there must be a way! Share your tips on how to get the first piece of pie/cake out of the baking dish and onto a plate without destroying it!
posted by Effigy2000 on Dec 24, 2007 - 15 answers

Help me win a pie making competition.

Help me win a pie making competition. [more inside]
posted by djstig on Oct 23, 2007 - 8 answers

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