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All baked

Created in this Craftsy Course

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
Carrot pie
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Here are some details about my project:
Category Food & Cooking
Type Other
Ingredient Dairy, Grains, Fruit
Method Bake
Thread Head on craftsy.com

Please describe the type of cuisine. Canadian

Thread Head on craftsy.com

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.

Thread Head on craftsy.com

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.

Thread Head on craftsy.com

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

Thread Head on craftsy.com

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