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Kirsten asks: I am making pie dough with lard. When I try to roll it out, it is dry and crumbly. What should I do to fix it? Baking S.O.S. says: As with any pie dough (regardless of the type of fat used), if the dough is dry and crumbly, try adding just a little bit [...] V. asks: I have a basic yellow cake recipe that uses 4 large whole eggs. I wanted to know if beating the whole eggs until they are a light pale yellow and foamy and then adding them to the cake batter causes the cake to have more rise than it would with just the baking [...] Kay asks: Why do my cupcakes separate from the paper liners? I’ve tried using foil liners with the same results. Please help. Baking S.O.S. says: I have had this problem many times myself. In fact, I addressed this question in an earlier blog post . These are the solutions I have found to be most [...] Janice says: Good morning. I baked a beautiful apple pie last night to serve to a guest tonight. I realized while the pie was in the oven that I had grabbed the “cumin” spice jar instead of the “cinnamon”! Uggg! I tasted the pie this morning and it’s not bad, but I would be [...] Amy asks: How do I make a pie from an actual pumpkin? Baking S.O.S. says: An “actual” pumpkin? What’s THAT?! I always use canned pumpkin because of the convenience factor–it saves so much time What I DO know is that you cannot use the large jack-o-lantern variety of pumpkins to make pie. . . they [...]
docked pie crust up close Originally uploaded by chefrb
Docked pie crust Originally uploaded by chefrb Poking holes in the pie crust with a fork prior to baking allows steam to escape and prevents the crust from bubbling up as it bakes. This is called “docking” the dough.
Blind baking a pie crust Originally uploaded by chefrb To “blind bake” a pie crust–which is baking the crust without any filling in it–first dock the dough. Then line the pie crust with parchment paper and fill with dried beans. This help weigh the crust down so that it [...] Never-Fail Pie Crust From the “Bentley Farm Cookbook” by Virginia Williams Bentley Yield: enough pastry for a 9-inch one-crust pie (double recipe for a 2-crust pie) Ingredients: 2 C. all-purpose flour Directions: Stir ingredients together–gently–in the order given. Form [...]
Apple, cranberry & pecan galette Originally uploaded by chefrb What do you do when you have extra galette dough left over? Make dessert, of course! |
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