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Entries tagged with 'pie crust'

The Food Lab's Top Nine Tips For Perfect Apple Pie

J. Kenji López-Alt 14 comments

The perfect pie is equal parts science and art, and there are few things more intimidating in the American culinary repertoire than pie crust. How many of you have slaved away at a crust only to have it crumble upon rolling? How many of you have pulled a beautiful pie out of the oven only to realize upon slicing into it that the perfectly golden brown crust is leathery or tough? Or that your apple pie filling has turned mushy in the oven? Here are the most essential tips and techniques that will guarantee a perfect pie for your Thanksgiving table. More

Sweet Technique: How to Make Pâte Sucrée

Sweet Technique Lauren Weisenthal 3 comments

Pâte sucrée (pronounced pat-sue-cray) is the sweet, crumbly dough that gives tarts a sturdy, tender base for custards, creams, and fruits. When it's made well, pâte sucrée has the crumbly texture of a buttery sable cookie. It tastes like shortbread, but is able to support even the heaviest filling without falling to pieces. More

Sweet Technique: How To Shape Pie Crust

Sweet Technique Lauren Weisenthal 16 comments

The best part about pie design is that you can let your creativity shine, whether you crimp or braid the edges, weave a lattice, or make cutout patterns. Here's some inspiration and step-by-step instructions for ways to make any pie look beautiful. More

Mixed Review: Jiffy Pie Crust Mix

Mixed Review Lucy Baker 28 comments

Nothing instills fear in novice home bakers more than the prospect of making a pie crust from scratch, which is why many people turn to Jiffy's boxed mix. We test it to find out how it stands up. More

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