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First Pies!

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Photo Details:

All baked

Created in this Craftsy class

Perfecting the Pie Crust taught by Evan Kleiman

Light and flaky crusts, the foundation of perfect pies, are within your reach with the help of chef and pie expert Evan Kleiman.

Other projects made as part of this class:

Food & Cooking
Apple Pie
Food & Cooking
Blueberry Pie
View all class projects »

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Here are some details about my project:
Category Food & Cooking
Type Other
Ingredient Grains, Fruit, Dairy
Method Bake
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Please describe the type of cuisine. Canadian

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Share a little about the ingredients and techniques used to create this dish/item. I tried the combination pastry recipe, with butter and vegetable shortening. I made an apple pie and a butterscotch pie (an old family recipe). One recipe made a double crust 9" pie and a 9" pie shell. With the leftover pastry I made a little brown sugar and butter roll (it has a French Canadian name that is a bit "rude"), something I always make with leftover pastry. I used gala apples for the apple pie because that is all that I had at home, but next time I will try a few different apples.

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What are you most proud of? This is such a different pastry recipe than I am used to making, and it was so delicious and rolled beautifully. I will definitely be trying more variations. My family is thrilled that I am finally making something that they can enjoy too.

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What advice would you give someone starting this project? Try it and I am sure you will be pleasantly surprised. The class is wonderful!

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Well I would say that you had great success for your first pies. That meringue is beautiful!

12/21/2013 Flag

Thank-you so much! The class was wonderful!! These are some of the tastiest pies I have ever made. Thank-you!!

12/21/2013 Flag

How do you make your meringue? Please share your recipe and any tips you might have. Thanks,

12/26/2013 Flag

The meringue was just 3 egg whites that I added about a 1/4tsp of cream of tartar to - I think that is the secret for a big meringue. I beat the egg whites with the wire whisk on my stand mixer until frothy (on the fastest speed). Then added about 2 to 3 tbsp of sugar to the egg whites as they were mixing, and continued mixing until firm peaks, but still glossy and not dry - it is a fine line and it is better to be a bit under beaten. Once the pie is covered with the meringue (the back of a metal spoon is great for making the peaks), I put it in a hot oven for about 5-10 mins. I hope this helps.

12/28/2013 Flag