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Roasted Vegetable Galette: Step 1 Originally uploaded by chefrb Roll the dough out to a 12-inch round circle and about 1/8-inch thick. Fill with a single layer of roasted vegetables to within 1-2 inches of the edge. […] Emily asks: I am making pumpkin pie using a store-bought pie shell. Do I need to pre-bake the pie crust before I fill it? BakingSOS says: The pie crust will bake along with the filling when making pumpkin pie, so it is not necessary to pre-bake the pie shell. The only time you need to […] Judy asks: My pie crust is too crumbly to form into a ball of dough. What should I do? BakingSOS says: Your pie crust is too dry. It may also be too warm. The fat (usually vegetable shortening) needs to be cold. Take some ice water and sprinkle in a few drops of water at […] Joan asks: Why does my pumpkin pie always crack in the middle? BakingSOS says: Pumpkin pie is similar to cheesecake in that it is set with eggs (like a custard). Cheesecake will also crack down the middle if baked in an oven that is too hot and dry. To prevent this, cheesecake is typically baked […] |