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Entries tagged with 'pie dough'

Cakespy: Pie Fries

Serious Eats cakespy 19 comments

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

Deborah Madison's Apricot Fold-Over Pie

Serious Eats Caroline Russock 3 comments

After the weekend's resoundingly successful Apricot Cake made using admittedly subpar apricots, I decided to try my luck with another apricot recipe. This time I chose an Apricot Fold-Over Pie from Deborah Madison's Seasonal Fruit Desserts. More

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

Serious Eats Chichi Wang 5 comments

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

Pascal Rigo's Goat Cheese Tart with Pears (Tarte au Chevre avec des Poires)

Serious Eats Tam Ngo 6 comments

[Photographs: Tam Ngo] With autumn's surplus of pears, why not make a dessert tart to go with last week's savory pear quiche? This tart, also adapted from The American Boulangerie by Pascal Rigo, uses a creamy goat cheese such as... More

Pascal Rigo's Blue Cheese, Pear, and Pecan Quiche

Serious Eats Tam Ngo 8 comments

As crunchy, autumn pears make a star appearance at the markets, what better way to celebrate their arrival than with a sophisticated French-style quiche? More

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