What's an easy pie to make? I don't really cook or bake, but I have to make a pie for Thanksgiving because of reasons. [more inside]
posted by nooneyouknow
on Nov 15, 2013 -
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 -
I've got this packet of Pillsbury Pie Crust in my freezer. What are some delicious things you can do with it? There are plenty of recipes out there but I'd like to hear what your favorite is.
posted by storybored
on Apr 21, 2011 -
When figuring out baking ratios, is canned pumpkin considered a liquid or a dry ingredient? [more inside]
posted by pokeedog
on Sep 22, 2010 -
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?
posted by hibbersk
on Sep 13, 2008 -
Help! I'm running a pie contest Sunday. I need pointers on how to set it up. [more inside]
posted by Miko
on Jun 29, 2007 -
A couple of days ago, I was googling around for help when it came to cooking rhubarb and cherries together. I found a recipe that looked really good that called for baking them wrapped in tortillas with butter, sugar, and I don't remember what else. Now I can't find the recipe any more. Any suggestions on how this might work? [more inside]
posted by croutonsupafreak
on Jul 1, 2006 -
Looking at pumpkin receipes, they all seem to be mostly sugar and gunk with a little pumpkin thrown in to make sure it lives up to its name. Am I looking at the wrong receipes?
posted by twine42
on Oct 26, 2004 -
What does one do with two pounds of Key Limes? They were selling them at the local produce mart today and I picked them up on a whim. The eponymous pie is an option, of course, but I'm wondering if there's anything else worth trying.
posted by Johnny Assay
on Oct 2, 2004 -