I used rice as a weight. I need to go pick up something else that won't accidentally get thrown away.
After the pie shell was formed in the pan, it was refrigerated for an hour.
This past weekend I tried my first pre-baked crust for a lemon meringue pie. Again, it turned out very nice tasting and flaky, but it shrank during the pre-bake a lot more than I would have expected. For reference I'm using a pyrex...
Yesterday's crust turned out quite nice. I used the same basic recipe from CI, with all purpose flour only, and both shortening and butter. A few observations:
The CI (Cooks Illustrated) recipe says to cut up your butter into small...
I haven't made a lot of cooked frostings - mainly for Lady Baltimore cakes. They managed to support the layers pretty well (even without all the dried fruit) but I found out the hard way that it doesn't do well in transport.
My only...
As I mentioned in the Welcome Forum, the Cooks Illustrated recipe is exactly the one I've been using, and with good results. I haven't read a pie book per se, but have gone over lots of recipes and ideas both in my books at home and...
Pardon if this shows up more than once - I had some logging in issues this morning.
The recipe I use is from Cooks Illustrated. It also shows up on their website at http://www.americastestkitchen.com/Recipe/338.htm. As you see, it...
I can't say that I have a favorite, although pecan pie is way on up there. I don't think there's any kind of pie I don't like. Reminds me of the one scene from Michael with John Travolta.
I haven't messed with anything on top yet -...
Mezzaluna
You're thinking of Vaccaro's. They've grown to have about five shops in the Baltimore/Washington area. Fortunately we live near the one in Little Italy, one of the few that has gellato.
One of our favorite summer treats...
One of my summer cooking goals is to work on pie crusts. For me it falls in the same category with biscuits - no matter how good a recipe you have, it's something that just takes a lot of practice to do well.
I have a good recipe,...
