Pie Making Solutions

Basic Butter Pie Pastry

Sat, 17 Feb 2018 16:54:02 +0000

A delicious and wonderfully basic traditional rough puff or scotch butter pie pastry made. Remeber that quality, texture and type of butter can bring a personal flavour. Basic Butter Pie Pastry keys are; Very cold water, Don’t use too much water, Be very careful to not overmix, Make sure your butter pieces do not melt, […]

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Protected: South African Karoo Ostrich Pie

Fri, 30 Sep 2016 16:31:53 +0000

There is no excerpt because this is a protected post.

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Pie History and Trivia

Fri, 17 Jun 2016 10:30:29 +0000

We all love our pies, sweet or savoury, no matter. We all have our favourite pie, but how much do we know about the history of pies? Let us enlighten you… (with the help of “What’s Cooking America”) The first pies, called “coffins” or “coffyns” were savory meat pies with the crusts or pastry being […]

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Let’s get ready to CRUMBLE – Toppings for Sweet Pies

Fri, 17 Jun 2016 10:26:55 +0000

Create delicious crumbles by Terry Farris Spice up your crumbles with nuts, crushed biscuits and rich brown sugars! If you were asked to make a list of your favourite autumn and winter puddings, crumble would surely come near the top. Maybe it?s the contrast between the crunchy top and the tart fruit underneath; perhaps it?s […]

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The Prodigal Pie

Fri, 17 Jun 2016 10:23:07 +0000

by Beth Kracklauer This article was first published in Saveur in Issue #115 The annual return of mincemeat desserts is an occasion worth celebratingThanksgiving is a pie lover’s holiday. At my house, all the usual suspects are in attendance: pecan, pumpkin, and apple à la mode. But it’s mincemeat pie that always intrigues me the […]

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Pasties / Pastys – What you may not have known!

Fri, 17 Jun 2016 10:20:41 +0000

Pastie or Pasty These are basically individual pies filled with meats and vegetables that are cooked together. The identifying feature of the Cornish pasty is really the pastry and it’s crimping. The solid ridge of pastry, hand crimped along the top of the pasty, was so designed that the miner or traveler could grasp the […]

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The Anatomy of a Pie Crust – Simply Put!

Thu, 16 Jun 2016 14:04:07 +0000

Found on “The Kitchn” site – a very basic introduction to the anatomy of a pie crust. At its most basic, pie crust is nothing more than flour, fat, and liquid. But if that’s all it is, why is pie crust so notoriously difficult to make by hand? Let’s take a look: Flour: Flour is […]

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High Altitude Baking

Thu, 16 Jun 2016 13:52:15 +0000

Recipes, tips, and the science behind baking great pies, cakes, and cookies above sea level by Susan G. Purdy Are you struggling to make the perfect pastry? Or do your cookies crumble and your cakes collapse? It may not be your fault. If you live and bake 2,500 feet (762 meters) or more above sea […]

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The Science of Baking

Thu, 16 Jun 2016 13:38:18 +0000

The Science of Baking By Kelly Stewart In the home kitchen, there are two kinds of people: cooks and bakers. For cooks, recipes are mere suggestions, flexible in their ingredients and proportions. For bakers, on the other hand, recipes are gospel truth, precise in their measurements and techniques. Me, I’m definitely a cook. I […]

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Tackle your fear of Baking

Thu, 16 Jun 2016 13:36:15 +0000

Fear of flour and lack of experience prompt the Star ‘s food editor to buy into a pie scheme that fooled her teacher Kim Honey, Food Editor The apple pie was picture-perfect. It had an impressive dome, an evenly browned crust and a sprinkling of coarse sugar over the top. Being a neophyte baker, […]

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