Craftsy Chats! Pie with Colette Christian

Video:

Grab the best pie tips from pastry chef Colette Christian just a few days before you make your own for Thanksgiving! We have Colette on air with us for a whole hour on Monday, November 22nd at 1 pm CT.

Grab a fun and free Thanksgiving project from our Craftsgiving Miniseries that was completed last week!

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22 Responses to “Craftsy Chats! Pie with Colette Christian”
    • Teresa
      Teresa

      Par cook your pastry for 10 minutes or so. I also recommend using a glass or metal pie pan rather than ceramic for a well cooked bottom crust.

      Reply
    • Teresa
      Teresa

      After you have put the bottom crust in the pan put it in the refrigerator for 20 minutes or so before baking. If you are making a two crust pie- top and bottom- fill and top your pie and then chill it., Also do not overwork you crust when rolling it out as it develops the gluten and leads to tougher crust and more likely to shrink.

      Reply
  1. Carol Miller
    Carol Miller

    Ok, my question is not about the custard pie filling, it’s the meringue on the custard pit, HOW do you stop weeping??????

    Reply
  2. Carol Miller
    Carol Miller

    Ok, my question is not about the custard pie filling, it’s the meringue. How do you stop weeping?????

    Reply
    • ELIZABETH
      ELIZABETH

      Stop beating the eggs just a hair earlier, and make sure you are gently folding in the sugar at the end of beating.

      Reply
  3. Ali
    Ali

    The pie crust recipe I use calls for half softened butter and half shortening. I also add 1 TBSP of vodka which is supposed to make the crust more flaky. Is there any disadvantage to using soft butter? And have you heard of adding vodka?

    Reply
    • Teresa
      Teresa

      Personally I use cold fat – butter or shortening- to promote flakiness much the same way in biscuits. Vodka cooks off quicker than water so it also tends to promote flakiness. Use vodka when using just lard as lard has no additional water in it the way butter does.

      Reply
  4. Stephanie
    Stephanie

    I keep a Baking Steel in my oven. It helps my pies, galettes, etc., to brown. But I do put a baking sheet under the pie pan. With a galette, it’s already on a baking sheet.

    Reply
  5. Susan
    Susan

    I’ve had problems in the past in getting lemon meringue pies to set. Once, it seemed like it was set until I put on the meringue. I followed the instructions. Any tips?

    Reply
    • Teresa
      Teresa

      Be sure you are cooking your filling long enough to develop the thickener you are using. If you are using the oven to cook the meringue be sure you are sealing the top of the pie well with the meringue.,should not see any of the filling and the meringue should touch and seal to the crust.

      Reply
      • Teresa
        Teresa

        Alternatively you can cook your filling and place it in the crust. Let it come to room temp and then put on the meringue. Rather than cooking it in the oven you can use a kitchen torch and carefully toast the meringue. The texture of your meringue will be softer than baking it but it is pretty fool proof.

        Reply
  6. Sheree
    Sheree

    I’ve got my Fatworks, Pasture Raised Leaf Lard, a.k.a. “Baker’s Lard”, ready to go! But I have shortening, too…

    Reply