Tag Archives: pie

Vintage Pie Making Secrets: Timeless Tips for Perfect Pastries

Vintage pie making recipes

I am not very good at making pies. For all my success in baking bread, pies and pie dough tend to intimidate me. It’s not for a lack of effort. I’m going to keep trying.

Typically when we go exploring in thrift shops, I’ll look for old baking dishes or vintage cast iron. Recently, I’ve starting digging through thrift shops for old cookbooks. There’s something undeniably charming about vintage recipes, especially when it comes to pie making. Maybe these old books could help me?

Maybe these time-honored techniques and secrets, passed down through generations, hold the key to creating perfectly flaky and delicious pies? Let’s journey back in time and uncover the vintage pie making secrets that can elevate your baking game to new heights.

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February Pie Camp: Bad Cherry Pie

The whole point of this year-long exercise is to improve and get better at making pies so failure is to be expected, even encouraged. A brief guide to improvement: lots of research, lots of attempts with a focus on refining and trying different things, and lots of repetition once you find a good method.

So the process has multiple failures baked in. It does not however make the sting of belly-flopping on your face feel any better. Continue Reading

Everything You Need to Know About Pie Thickeners

Everything You Needed to Know about Pie Thickeners

Is there anything worse than cutting that first slice of pie and then watching the filling slowly slide out from under its cozy crust?

Like the chewy versus crispy cookie debate, the perfect slice of pie is also up for debate. For me, I like a pie, especially a classic fruit pie, to be slice-able and for the filling to hold its shape. Just is fine but not so much that it resembles soup. I want pie. I want a firm filling.

But how do we get that perfect slice? What’s the difference between each type of pie thickener? What about pectic? How do we choose the right thickener and the right amount for each pie?

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January Pie Camp: Ina’s Lobster Pot Pie

My baking goal for 2021 is to finally get over my irrational fear of homemade pie dough. I’m not sure why it is so intimidating but I would often go to great lengths to make pies that had a crumble crust, or open top, or cookie crust. Anything but the standard pie crust that needed everything cold, everything flaky, everything perfect.

It was too much grief. I’d rather make a loaf or bread or a pizza. But 2021 was the year I would beat back my fear and fill in this gaping hole in my baking resume. I’d make at least one pie from scratch each month and hope that through sheer stubbornness or repetition I’d get better by Christmas. That’s the plan anyway.

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Chocolate Chip Cookie Pie

Such a no-brainer idea. Why make a bunch of small, insignificant individual chocolate chip cookies when you can make one giant, warm, gooey chocolate chip cookie pie? Warning: it’s probably best to make this with other people around. I am not liable if you eat the whole pie yourself.

If you want to make it even more decadent, you could add some frosting. 

Easier than a cake. Easier than a pie. It’s a cookie. In a pie dish. Continue Reading