Whether you call them pastry doughs or pie crust doughs, their purpose is the same. Pâte brisée is generally used for open-faced tarts, not pies, but the only real difference is in the ingredients: pâte brisée has eggs, and pie crust doesn’t. For a fully baked pie crust, bake at 350 degrees for about 30 minutes or until golden brown. If you need to partially … Continue reading Pie and Pastry Doughs

Pies can make otherwise confident cooks cower in fear. Pie crust is hard to handle, can turn out soggy, burns unpredictably, and is best when made with lard – which is enough on its own to frighten most of us (not to mention our cardiologists). Fillings won’t thicken, fruit won’t cook, and the first cut slice always looks like someone dropped it on the floor. … Continue reading it’s pie season – tips for pastry doughs