Sweetie Pie Tips

Sweetie Pie

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  • Cold Butter, Flaky Crusts

    Filed in Sweet Somethings

    Always use cold butter (or shortening) when making pie or tart crusts, and leave the butter in pea-sized pieces when you incorporate it into the flour. These little “butter balls” will melt when baked and create a tender, flaky crust.

  • Butter Bullion

    Filed in Sweet Somethings

    Save the expensive imported and “European-style” butters for very special occasions, particularly when you will be eating the butter fresh, not in a baked ingredient – for example, spread on a fresh crusty baguette or used for dipping lobster. For … Continue reading

  • Blind Baking

    Filed in Sweet Somethings

    Some pie and tart crusts are first baked “blind”, meaning they’re baked partially or completely without the filling (like crusts for chocolate cream pie or lemon meringue pie). When a crust is blind baked, it needs to be filled with … Continue reading

1 - 3 of 3 Results