Clarification please, Dorie...when you say "long 10 second spurts" when pulsing the dough, do you mean that you leave the processor on for a 10 second pulse, then briefly stop, then another 10 second pulse, then stop, etc? Or do you pulse on and off for a total of 10 seconds? Thanks!
These pies are mouth-watering, Dorie! There are a few small areas where American recipes do shine. Pies...and Chocolate chip cookies 🍪 very hard to find outside the USA
Every one of these is gorgeous and mouthwatering, Dorie! I’ve been away from the US for three months (without regret!) but now you have me really craving American pie.
My wife’s favourite meal is a pie, so I make one probably 4 times a year. I always buy the pastry in from Jus Roll though or Tesco’s own (please don’t hate me!). I shall promise to make my own butter pastry next time though using your recipe. I am a qualified chef, but was always rubbish at pastry. Time to up my game.
I first discovered you when I returned from Biarritz several years ago and wanted to find a recipe for 'gateau basque.' Dorie to the rescue! I have made dozens of your recipes, and they always, always turn out so well. Your instructions are so clear, and I love the humor and humanity you pepper each with.
My question with this crust is - if I want to make a quiche with this crust do I simply omit the sugar? Or is the sugar necessary to work some sort of magic in the oven?
Dorie! First time pie-maker here, fretting. I’m halfway into this and realize I don’t know how to finish it off. I’ve pre-made a pie filling (apples and pears in a sugary starchy sauce) but have no clue how long to bake the whole thing, assuming I partially bake the bottom. Sauce in, few strips of crust on top (‘how do you get them so crystal sugary in that top picture? Is that just large granulated sugar??) and then bake for how long to get it so nicely golden brown? Thank you!
I have a question, when I was learning to bake pies the goal was a golden brown. Bread or pastries might be a bit darker but not by much. I see in lots of online pics and in the stores things I would call burnt or close too. Have I missed something?
I love the flavor of all butter crusts but they shrink up so terribly on me. Am I just not chilling them enough?
Dumb question I’m sure….generally speaking Should I partially bake The crust, fill it with filling, Then bake it fully?
Clarification please, Dorie...when you say "long 10 second spurts" when pulsing the dough, do you mean that you leave the processor on for a 10 second pulse, then briefly stop, then another 10 second pulse, then stop, etc? Or do you pulse on and off for a total of 10 seconds? Thanks!
These pies are mouth-watering, Dorie! There are a few small areas where American recipes do shine. Pies...and Chocolate chip cookies 🍪 very hard to find outside the USA
PS. Welcome to Substack!! It’s exciting having you here. 😘
Every one of these is gorgeous and mouthwatering, Dorie! I’ve been away from the US for three months (without regret!) but now you have me really craving American pie.
My wife’s favourite meal is a pie, so I make one probably 4 times a year. I always buy the pastry in from Jus Roll though or Tesco’s own (please don’t hate me!). I shall promise to make my own butter pastry next time though using your recipe. I am a qualified chef, but was always rubbish at pastry. Time to up my game.
Thank you thank you!! I stress over pie crust! I like a flakey crust & a bottom that “done”.
Have you ever used the crust made with egg and vinegar?
Please explain the instructions for putting beans or rice in the pie crust before baking? I didn’t see any follow-up instructions on this.
Is there an alternative for a food processor? I don’t have one 🤔. Thanks!
O Dorie!
I first discovered you when I returned from Biarritz several years ago and wanted to find a recipe for 'gateau basque.' Dorie to the rescue! I have made dozens of your recipes, and they always, always turn out so well. Your instructions are so clear, and I love the humor and humanity you pepper each with.
My question with this crust is - if I want to make a quiche with this crust do I simply omit the sugar? Or is the sugar necessary to work some sort of magic in the oven?
Dorie! First time pie-maker here, fretting. I’m halfway into this and realize I don’t know how to finish it off. I’ve pre-made a pie filling (apples and pears in a sugary starchy sauce) but have no clue how long to bake the whole thing, assuming I partially bake the bottom. Sauce in, few strips of crust on top (‘how do you get them so crystal sugary in that top picture? Is that just large granulated sugar??) and then bake for how long to get it so nicely golden brown? Thank you!
Do you ever go back to the Good For Almost Everything pie crust? It's the first crust I mastered and is a family favorite.
I have a question, when I was learning to bake pies the goal was a golden brown. Bread or pastries might be a bit darker but not by much. I see in lots of online pics and in the stores things I would call burnt or close too. Have I missed something?