Recipe here: http://www.joyofbaking.com/PreBakedPieCrustRecipe.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make a prebaked pie crust. This…
Video Rating: 4 / 5
Recipe here: http://www.joyofbaking.com/PreBakedPieCrustRecipe.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make a prebaked pie crust. This…
Video Rating: 4 / 5
Excellent. I have this extra wet apple-pie filling (I grate the apples, then mix em with lemon-brandy and cinamon) that tastes very good. I only need to keep the pastry from soaking up that juice. This will work really well. I’m gona try it soon.
I wish I had watch this before winging it. I had added some baking powder and used milk instead of water. I ended up with a biscuit crust.
I love your dog always in the background that silently keeps you company 🙂
I’ve never made it with whole wheat flour. You could try making it with an equal amount of whole wheat flour.
How much would you use for a wheat pie crust?
Yes.
can we prepare the pie and bake it with any filling directly without storing it
i like your VDO and your dog..^^
Yes, the method of pre baking the tart shell can be used with other types of pastry. I used shortening, although you could use lard.
1) Would this be the same for a pre-baked tartshell (sweet)
If not could you please do a video on that…
2) Did you use lard or vegetable shortening?
Thanks and I love your professionalism in your videos!
When you put the pastry into your pie pan make sure to really press it into the corners. Yet don’t pull the pastry when you’re doing this as it will cause shrinkage. Then chill it before baking so it gives the pastry time to relax which also helps reduce shrinking. And really fill the shell with pie weights (rice, beans) so that the sides have enough support so they won’t fall (shrink) during baking.
I’ve had it sometimes where I pre-bake my pie crust and the pie crust starts to collapse on the sides, do you have any suggestions on remedies for that? or possibly know why that happens? I may have my pie crusts not going high up enough on the sides, but I thought they went up to the top of the pie tin.
Yes, you can use it for either sweet or savory pies/tarts. Whether you pre bake the crust usually depends on the recipe.
Can you just make any pie/quiche with it?
Isn’t there any chance you bake it too long when you make a pie with it?
love your videos!
Doggie!=)
How does she stay in such good shape with making all them goodies.
i love your show its help my baking alot
You’re awesome. An excellent tutor. Never knew about sealing a pie shell with egg wash. Brilliant! Have watched your videos for months,and to me,you have the best on the web for cooking demonstrations. Sound, lighting, narration, your ease with the camera…perfect. Have just subscribe to your site, and looking forward to learning so much more. Thank you Stephanie.
I really love the way do you teach and show the way to cook, Really love your channel!!!
Thank you so much for sharing your videos with all of us i really love all your recepies !!! I REALLY WISH I CAN TRY ALL IN ONE DAY !
I love Airedales!
Is there a dog in the left ? By the way nice video
Love your videos. Could you demonstrate how to make phyllo dough please. Do you have a recipe for egg bread? Thanks.
I love your videos:)
I really enjoy watching your videos.