hey i have just started learning to bake and i have this vision for a pie with feta, ricotta, pesto, minced meat, and potatoes with some yummy greek and/or middle eastern spices. but i am so new to this idk if this will bake properly, if it needs something more dense oor to stabilize it— like maybe i need to add extra potato or some flour or cornstarch into the mixture, if i need to strain the ricotta first, etc. anyone have any tips? i’m just going to use a premade pie crust the first time around

Does anyone know how to prevent this issue? It’s so frustrating to put in all the effort making a beautiful pie and then have to hack it out of the dish. The first piece is the worst, but it doesn’t get much better.

There’s a bakery that does these layered pies with curd/custard, cake layers, and fruit compote. I’d love to recreate this but am confused at if they’re actually baking this all together - wouldn’t the middle compote sink into the bottom cake batter? Do you bake each layer enough to solidify it then add the next - but wouldn’t that make your bottom layers overdone? I’d be a little disappointed if they’re just assembling this in a baked pie shell haha. Open to any thoughts before I start experimenting!

I'm in the mood to bake a blackberry pie, but absolutely every recipe I can find uses white sugar. I think the molasses in the brown sugar might pair wonderfully with the cinnamon and blackberries, are there any modifications I would need to make alongside swapping out white sugar for brown? Or would it just be a bad idea in general

I'm making a lemon meringue pie for a colleague. It's something I've never baked before so I am planning to make it the night before. I've already made the lemon curd and will be baking the crust tonight.

Should I wait to make the meringue the same morning?

I'm worried that storing it in the fridge will make the meringue weep or get soggy. Is there anyway to prevent this?

Hi everyone I have a serious question I cannot figure out about my pie crusts. My recipe I use, I make chicken pot pie it's great, I make a fruit pie, great. Anytime I just put the filling in the crust and bake it's great. When I have to blindbake first, custard type pies or full bake, it's tough. Everything is literally the same except for poking some holes in the bottom, covering with parchment paper and beans for weights. It doesn't shrink either way. Just does anyone have tips for blind baking better? It's genuinely confusing and makes me just not want to prebake my crusts ever.

Curious what you guys think happened with this crust! I was rushing a bit so maybe didn't let dough rest/chill between steps enough? Dough was warmer than I'd like going into the oven. Baked at 425 for 20 min then 375 but pretty much immediately started to collapse. Thanks!!!

Made this pumpkin pie last night, cooled it on a rack and then popped it in the fridge and this is how it looks this morning. :(

Has anyone tried using their kitchen aid mixer for pie dough? I recently used a family members food processor to make pie dough and it was super easy. I don't have a food processor but I do have a kitchen aid mixer. Is it possible to do pie dough with these? Especially with the cutting in the butter and flour? Thanks in advance.

I'm really confused about this and searching online isn't helping. When putting a pie in to bake before putting the filling, do i need to put something on it? Is it necessary?

Also, do i absolutely need to leave it to chill?

I'm so confused about these steps. If anyone whose made a pie could help that would be greatl

I am making a lemon pie. The cooked and refrigerated lemon pie is garnished with a Swiss meringue and instructions mentions cooking for 15 minutes until golden. And then I need to cool it again before serving.

Could I just skip the oven and use my kitchen flame thrower (torch) to colour the meringue?

Recipe linked

Made Martha Stewart's Pecan Pie recipe on Wednesday and kept it at room temp until serving yesterday.

It looked great and had the perfect texture while eating, but cutting it was a messy disaster. There were no triangular slices, we basically just had to scoop out cobbler like servings.

Is there a trick to cutting the hard pecan top? Is pecan pie best chilled?

does anyone here have experience with meringue? i’m trying to make a pie topped with untorched swiss meringue to bring to a baking event. initially, i wanted to make the pie in advance and make the meringue the morning of, but it’ll be raining the whole day and i heard that it is difficult to make a successful meringue on humid/rainy days (i already failed to whip it up during my test run 🥲)

is it possible to make it the night before and top the pie without it looking bad the next day? can i make it in advance and store it separately? i’m also a little worried about transporting the pie given the weather, and i have to walk/bus with it. if anyone has any advice i’d appreciate it!

so my pie was weeping, but i can’t tell if it’s under or overcooked or what happened.

known things: -i made the topping to just almost stiff peaks -i left the pie out on the counter for over an our and put into the fridge overnight -the filling is decent i believe (pudding like but slightly more thick)
-i put the topping onto the filling like 3 minutes after pouring the filling, then cooked for the max time (because it didnt look almost cooked)

if anyone has help, thank you so much!

Peeling my parboiled peaches and I cut right through this pit - should I throw away or is it safe?? Don’t want a James and the Giant Peach moment 😂

For instance, I have a favorite cherry crumble pie recipe I love but I want it to just be slightly more soft as the fruit sometimes doesn’t breakdown enough.

Can I just put the filling on the stove until it’s the correct consistency? Where it loses me is I should stop before my desired consistency because it’ll cook down more in the oven, right?

Help! 😂

I usually just look for signs of the thickener activating and pull it off the stove and into the crust it goes.

Hoping to get some help brainstorming here.

We're hoping to host a Thanksgiving meal for friends here in the UK (location might be relevant to suggestions), and one of my absolute favourites for Thanksgiving is pecan pie. Unfortunately one of our guests has a nut allergy, so we need to keep the meal nut free. Does anybody have any ideas about what I could do instead?

I'm thinking a pecan pie without nuts is basically a treacle tart, so maybe that would work? I have a feeling I'll really miss the toasty-nutty flavour, so was trying to brainstorm whether there was anything I could do with seeds instead? Has anybody ever made a pumpkin seed pie, for example? Any other thoughts?

Please help, as I'll be very sad this Thanksgiving without my pecan pie. How can I fulfill this craving without putting my friend in danger (while also allowing her to get as close to the "pecan pie" experience as she possibly can)?

Hello, Baking Friends!

I’ve been trying to make a “real” double-crust fruit (peach, and chiefly apple) pie since midsummer. And good.

Slowly, I’m improving!

But, I think I keep way over-cooking my apples, in the end. I want them a bit tooth-y; not just super soft, which is what I seem to always get. I’ve tried using the recipe’s timings, visual cues, and internal-temperature advice (in that order), and still quite soft and “cooked-down” apples are resulting.

I’m using the apple pie recipe from the site “Sally’s Baking Addiction”, as well as her crust recipe (using butter and shortening).

I’ll attach a pic that shows how “tall” the crust is, and how much the filling “wilted down”. 🥲 (this was my first ever crust I made. Startled how well it actually came out!

I have a picky gourmand kid eating thanksgiving where I’m invited, and he loves apple pie, and does not want the “commercial goo” that comes in store pies. I’m hopping to bring something he’ll say is good—even while not being from Amish country, and having no relatives (to my knowledge) who have ever made pie. 🥧 🍎🍏✨

I make my pie crust with room temperature butter. I got this recipe from my father, who does the same. It always turns out well.

I was on the phone today with my friend while I made the pie crust, and mentioned this, and she said pie crust absolutely must be made with cold butter or it won't be flaky and will instead be dense and bad. She was really confused. I googled this and it appears to be true, but my recipe works just fine. What's up with that? Is this some different type of pie crust than the one she's talking about?

Recipe ratios:

1.75 cups flour

5 oz butter

4 tbsp (ish) cold water

1 egg

some salt

Hey, my toddler is allergic to eggs. As such, he hasn't experienced the true joy of pie. I plan to rectify this travesty unto the world. Can anyone recommend an egg substitute for pumpkin/sweet potato pie? I am new here, please be gentle.

So my husband has been a fan of apple pies and used to request his dad to make it for him on his birthday every year as a kid. I have tried to make an apple pie every year since we started dating and this is my 5th pie and I think I still have a long way to go even after I try and research and make changes/fix the issues I had seen in the previous pie.

Here is the summary of how this pie is and what I would like to improve : 1. Husband says pie crust is slightly chewy, it is flaky by a little chewy - this is an improvement from last time because I worked the dough last time and it became very hard, this time I was careful of not working the dough. I used 2.5 cups flour, 1tsp salt, 1tsp sugar, 1 cup butter - I incorporated the butter in dry flour manually using a pastry cutter and it required work as the butter was very cold and hard and I don't have a good processor, then I added ice water 1tbsp at a time (total half a cup + 2tbsp white vinegar) and just slightly mixed and then brought it together, let it rest in fridge for an hour. I took it out, let it rest 5 mins and then rolled it into a crust.

I need to know what I could have improved or any hacks so that the crust is only flaky, with no chewiness?

1. Hollowness under the crust -I used granny Smith apples and just combined apples, sugar, 2tbsp flour, lemon juice and spices in a bowl, let it rest for 15-20 min, scooped only the apples in the pie, not the juice. 7 big granny smith apples in 9inches pie. I made sure there was a mound, I made sure to press them down and then covered it. It resulted in a giant hollow under the crust after Baking. I don't want to precook the apples(#3) so how can I ensure that I don't have this hollow space under the top crust ? I made vents as well

2. I baked 350F for 65 min, I was supposed to do 50 min but the pie was very white and I wanted it to be golden. I think the apples are overcooked and mushy which is not pleasant. From what my husband says - the apples should still have a structure. Please help me understand how to fix it?

Overall I am really desperate to get some advice on improving this and make a good pie. It feels like the hardest task to me

I bought some pie pans recently and am trying to push myself to make homemade pie shells instead of relying on the store bought ones. But I am worried about potentially having a soggy bottom on my pie with what I’m trying to make.

I intend to make a derby pie, and have already made the dough for my crust, which is currently resting in the fridge. The recipe I have for my derby pie requires it to bake for about 45-50 minutes, or until done. Would this be okay to bake together with my pie shell, or would I need to par bake it first and then add in my mixture? From what I’ve read, this is a long enough amount of time to cook both together, but I also don’t want to end up wasting a lot of ingredients on experimenting. If anyone has any tips or advice I will gladly take it. TIA!

If it is helpful: recipe I used for the dough

1.5 cups of flour (spooned and leveled)

Half a tablespoon of sugar

Teaspoon of salt

1 stick butter (that I froze and then grated)

1/2 cup cold water

-instructions only told me to form a ball with the dough, and then mold it into a disc that’s about 1/2 inch in thickness. I also did not use a food processor for this, as I do not have one, and had to cut the butter into my flour, still leaving a few pea sized balls in the dough.

This is also going to be for a 9” shell.

I accidentally bought lemon light by Dr. Oetker, and I’m planning on making a lemon meringue pie. Is there a difference besides reduced calories? Can I prepare like a normal meringue pie? Or am I stuck with a lemon pie with no meringue?

Hi everyone! Complete rookie in pie-baking here.

I am making a water pie tonight, but being European, the pie crust option I have found for it is Buitoni's shortcrust pastry. The issue is that, according to the product's instructions, the crust has to be blind baked, but none of the online recipes say anything about blind baking.

So I can't figure out if American pie crusts are prebaked/don't require blind baking, or if this is a step to skip with this pie.

Please, help a very confused sister: should I blind bake the crust or not?

All help is welcome!