Tag Archives: crust

How to Make Pumpkin Pie & Crust – The Art and Soul of Baking

How to Make Pumpkin Pie & Crust - The Art and Soul of Baking

A demo of how to make Pumpkin Pie and Flaky Pie Dough by Cindy Mushet, author of the cookbook The Art and Soul of Baking. The Art and Soul of Baking from cooking authority Sur La Table guides readers through the world of baking. More than 275 recipes cover all the bases from tasty pies, tantalizing tarts, melt-in-your-mouth meringues, and delicious cookies to more complicated creations such as flaky pastries, decadent cakes, and lighter-than-air soufflés. Novice bakers and pastry perfectionists alike will be tempted the treats within. Additionally, there are 100 sumptuous, full-color photographs by acclaimed photographer Maren Caruso. Along with finished dishes, Maren captures helpful step-by-step techniques. Whether you’re new to the kitchen or baking is a familiar old friend, the guidance and recipes in The Art and Soul of Baking will not only make everything you bake look and taste better, but they will also improve the quality of your time spent in the kitchen. cookbooks.andrewsmcmeel.com

Get Recipe:divascancook.com No-bake summer pies usually call for a cookie pie crust. Here is s upper easy and delicious recipe to whip up your own homemade cookie pie crust. Use graham crackers, ores, shortbread, sugar cookies, gingersnaps, any kind od crunchy cookie will do. Think outside the box when a recipe calls for a graham cracker pie crust. I like to use Nilla Wafers. Strawberry ice cream pie is also great with a shortbread or nilla wafer crust. Chocolate cheesecake is divine with thin mint cookies. Music by Kevin Macleod

How to make a lattice top pie crust

We thought lattice pie crusts required engineering or geometry skills, but it turns out all you really need is a ruler and nerves of steel ’til you get hang of it. Lauren Chattman from Pillsbury shows us the secret of how to make a gorgeous lattice top pie crust.

How to make a lattice pie crust traditional lattice weave:

1. First, let the refrigerated pie crust soften on the counter for 15 minutes, so that its easy to work with. Then roll it out onto the countertop. It shouldnt be sticky, so no flour is needed.

2. Using a ruler, mark off the crust every ½ inch to ¾ of an inch.

3. Using the ruler marks as a guide, cut the pie crust into strips with a pairing knife.

4. Starting from the outside of the sliced pie crust, pick up one strip (the shortest one) and lay it down across one edge of the pie. Selecting every other strip, place them across the pie in one direction with a 1/2 space between each strip.

5. Now for the weaving part: The next set of strips will be facing perpendicular to the first set. Again start at the edge, and as you lay it across the pie, lift every other strip from the first set so the new strip goes over and under every other one. Continue this over and under pattern as you lay down the remaining strips across the pie.

6. Finish off the crust by rolling the edge under. If there are any overhanging pieces from these strips, you tuck them right in.

7. To scallop the edges, push your index finger in between two other fingers.
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