This may seem like stating the obvious, but to avoid feeling like Stan Laurel in the middle of a recipe, when you’re using the same lemon (or orange, or lime, you get the picture) for both zest and juice, do the zest first.

If your recipe calls for pureed peaches, you can’t just throw them into a food processor and hope for the best. You have to remove their skins by “blanching” them.First, bring a large saucepan three quarters filled with water, to a boil. Also, have a bowl of ice water ready. (Is this starting to […]

Having good (not expensive) equipment is a key ingredient for pie success. The other part is knowing what each thing does and how it works because knowledge is Pie Power!Glass Pie Dish: Best for crisp, brown crustsMetal Pie Tin: conducts heat best, so bake at 25 degrees lower temperature than recipe recommendsPorcelain Pie Dish: for […]

And now for the owner’s manual no egg carton ever came with:
Yolks help crusts to be tender.Whites are for structure.When you’re whipping egg whites, always use eggs at room temperature to achieve the greatest loft. If you forget to take them out of the refrigerator, warm them in their shells in a bowl of hot […]

They linger at bakery windows. They get wistful when a cute cobbler goes by, or misty at a tray full of cute tartlets. Is it the ever-present pie crust or the delirious theme and variations of infinite fillings that are at the root of the addiction? Who can say, but when you find a Pie-Aholic, […]

If you were a young pie starting out in your first kitchen, wouldn’t it be fun to have an Oven Warming? Well, Penelope thought so, too. And it just so happened that her friends at King Arthur Flour had already thought of pretty much everything a proper pie could ever want. Hop over to King […]

Bettina Mitchell from Wichita, Kansas says…“I can never get the right amount of dough when I divide it in thirds. Either there’s too much and I have to cut it or there’s not enough and I have to stretch it over a blank spot in the pie pan.”Bettina (nice name, by the way) -Almost […]