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Crusts

Peanut Butter Chocolate Pie Gets Some Love

CurvyMama took her beloved “Sweetie Pie Sara” and a couple of friends to a local pie contest the other day. My little pie didn’t win anything, but we humans had a ton of fun meeting new people and tasting all the pies that jockeyed for attention on the table. It was all for a good cause, too: bringing people together to talk and think about local food sourcing and new ways to get healthy foods into
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Lemon Pie Smackdown: Who Wins?

Okay, I used the old journalism trick of hijacking you with the headline. I confess that it was a bit misleading. The contest wasn’t really about the lemon pie filling; It was about the crust. And I wasn’t sure you would click on a post about a pie crust smackdown. But hey, before you abandon me in annoyance, let me tell you that the filling was also really great. And I’m going to give you the recip
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High Drama! Lemon “Angel” Pie

Wow! This is one of easiest and most flamboyant pies you can make. And guess what? No pastry crust! That makes it great for crust-o-phobics, and also a nice little entry in the gluten-free category.
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Advice For the Crust-O-Phobic

It’s easy to be afraid of making pie crust. I know. I am a recovering crust-o-phobe. I have been a passionate baker all my life, happy as long as I have my hands in some combination of flour, butter and sugar. But there was something about pie crust that made me steer clear. What spooked me?
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Buttermilk Pie With Cinnamon Graham Cracker Crust

I really wanted to tell you about this pie yesterday, but I couldn’t, because I was making it as the surprise dessert in a birthday dinner for one of my inner posse, LegalPie. Since she subscribes to the blog, the post would have ended up in her inbox and wrecked the surprise. Now I’m free to blab about it all I want. So you can imagine what we’re talking about, here’s a slice from CurvyMama:
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Good Basic All-Butter Pie Crust

Any good pie has to start with a great crust. Recipes are as simple as they come: flour, salt, icewater and fat. But which fat you use depends on what you’re after, and what you’re willing to put up with.
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Making A Lattice Top For A Fruit Pie

I want to post some step-by-step pictures of making a lattice top for a pie, since some folks have asked for this. So here is how you do it: As I mentioned yesterday, you start by rolling out your top crust, then sliding it onto a parchment-lined cookie sheet and chilling it for 15 minutes or so. Then you take it out and use a pastry cutter to make nice ziggy-zaggy-edged strips.
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Saved By A Pie

CurvyMama may have sadly left the Big Apple Pie, but was immeasurably cheered today by the best news of all: someone to bake for. Yep! On my very first day back in Policy Town, I have two pies on my agenda. One is for my colleague Techie Pie, whose Web acumen helped me get this blog going when I exhibited a less-than-stellar command of WordPress. She troubleshot for me on the promise of free pie, and today she peruse
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Hearing My Daughters’ Voices in Pie

From New York City I haven’t completely lost my mind. But this did happen today: in Bubby’s underground kitchen, the two new pies I encountered today spoke to me. That’s because they were the two pies that my daughters would create with a magic wand if someone said, “Design the pie of your dreams.” (And we actually did this; that’s why Sweetie Pie Hannah and Sweetie Pie Sara are on
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Graham Cracker Crumb Crusts: The Sacred Source

From New York City Just yesterday I was telling you how I learned to be master of my graham-cracker-crumb domain: I started to get the hang of shaping the very independent-minded crumbs into a crust. This is how most of us think about making a cookie-crumb crust. We think of combining the crumbs with butter and pressing them into place. But who makes those crumbs to begin with? Most of us grew up answering that quest
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