'pie crusts' on Serious Eats

Cakespy: Pie Fries

When it comes to pie, my mantra is "I must increase my crust." But even carbohydrate addicts find themselves with extra scraps of pie dough from time to time. And I now have the best solution for making use of them: Pie Fries. More

The Nasty Bits: How to Use Leaf Lard in Pastry Doughs

Why use lard in pastries? Butter produces extremely good crusts, yet lard holds two distinct advantages over an all-butter crust. First, lard produces flakier crusts than butter. Even the small amount of water present in butter may cause the dough particles to stick to one another rather than separate into the discrete layers that constitute a flaky pastry. Second, while butter is primarily a saturated fat, lard by percentage is primarily an unsaturated fat. Here, a recipe for lard-and-butter pastry dough. More

Cakespy: Cherry Almond Osgood Pie

First things first: what is Osgood Pie, anyway? Said to have taken its name from the phrase "Oh So Good Pie," it's an old-time recipe in the tradition of chess and vinegar pies, comprised of a thick, custardy filling made of eggs, vinegar, sugar, raisins and spices. More

Cakespy: Pizza Pie Dessert

This confection may look like a pizza but has the soul (and ingredients) of a delicious dessert, comprised of pie crust heaped with sweet preserves, rounds of cheesecake filling and little marzipan "leaves" to mimic the look of a Neapolitan pie. The final result is pleasingly substantial, with a nice mix of textures and sweet and tart flavors--not to mention extremely fun to serve to unsuspecting guests. More

Cook the Book: Grasshopper Pie

This is the pie version of the grasshopper cocktail, a sweet and mint after-dinner drink that was popular in the South throughout the 1950s and 1960s. This pie is certainly from another era (marshmallows and green food coloring?), but the combination of chocolate and mint is undoubtedly delicious. This is also a wonderful summer dessert since it requires very little stove and oven time. More

Cook the Book: Simple Cherry Pie

My plan for today is to visit the Greenmarket and stock up on pie-worthy summer fruit for the week. Not confident of my pie-baking abilities, last week I took two beautiful pints of sour cherries and used them to make sour cherry and black pepper infused vodka. Hopefully there are still some sour cherries to be had this week to use in this recipe for simple cherry pie. Hopefully number two will turn out as well as the first one, wish me luck! More

More Posts