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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.

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Here are some details about my project:
Category Food & Cooking
Type American
Ingredient Grains, Vegetables, Dairy
Method Bake
Miss Cara on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. The pumpkin mix was left overnight in the refrigerator, so the flavors could meld together. I wanted to add leaves to this pie, however, the filling is a liquid custard: it could not possibly hold the leaves without sinking. Lo and behold, I baked the leaves on another cookie sheet, and placed them on top of my finished pie.

Miss Cara on craftsy.com

What are you most proud of? The crust is more brown than how it appears in the picture. Sorry for the lighting. The recipe asks for one to bake this pie for 15 minutes at 450, then at 350 for 35-40 minutes. Because of this class, I learned how to visually check to see if the crust is browned enough. I ended up baking this pie for another 35 minutes!

Miss Cara on craftsy.com

What advice would you give someone starting this project? Understanding when a pie is completely done or not is a secret weapon a woman would benefit from: being a slave to a recipe limits one's baking potential.

Miss Cara on craftsy.com

Will you come to my house and make on of those? Beautiful - just beautiful

11/22/2013 Flag

That would be an honor! : )

11/24/2013 Flag

Fabulous! I start my Thanksgiving baking today! Thanks for posting

11/26/2013 Flag