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Dec 9, 2011 · 766 views 11 years ago. On this episode our host, Melanie Snare, chats with Lee Ann Flemming, the food stylist from the film. She has the inside scoop on the famous chocolate pie and even gets...
- Tip 1: Start with The Right Recipe
- Tip 2: Choose The Right Pie Plate
- Tip 3: Roll, Shape, Then Chill The Dough
- Tip 4: Bake Low and Slow
- Tip 5: Aluminum Above and Below
- Tip 6: Forget Weights, Use Sugar
- Read More
Pie doughs that pull every trick in the book to avoid gluten development lack the strength to hold themselves upright in the oven. That makes blind-baking an uphill battle, as the dough is much more likely to slump out of shape. The right sort of gluten development is nothing to be afraid of, especially as it helps a pie stand tall in the oven. My ...
Heavy ceramic pie plates conduct heat too slowly, inevitably resulting in a crust that's less flaky and crisp than it should be. Instead of creating flaky layers, the butter seeps out into a pale and mealy crust. It's not something you can avoid just by cranking up the heat to blind-bake at a higher temperature, because protecting stuff from heat i...
Before you blind-bake, it's essential to start with a cold pie shell. Not simply because the gluten in the dough needs a chance to relax, but also so the butter will melt at the proper rate. Done right, blind-baking allows the water in the butter to escape and puff between the layers even before the gluten matrix sets the dough's shape. If not prop...
Most recipes will have you blind-bake in two stages, starting the pie dough with weights and liners in a super-hot oven (between 400 and 425°F/205 and 220°C). Once the dough is lightly browned, after 15 to 20 minutes, the crust comes out of the oven, the weights are removed, the dough is docked, then it's put back in the oven and baked 15 to 20 min...
Most blind-baking techniques call for the pie to be lined with parchment, but it's not the best option. For starters, it absorbs butter, so your pie weights get dirty every time. Beyond that, it's too rigid to conform to the curves of the pie plate, making it easy for air bubbles to deform the bottom and sides. I love aluminum because it keeps my p...
My kitchen and budget are too tight to accommodate a bag of ceramic pie weights or marbles, and I'd rather save rice and beans for dinner. It's not that weights aren't essential, only that my go-to choice is far less traditional: plain white sugar. For one thing, it's something that any baker has in abundance, and, at seven ounces per cup, it's won...
Feb 16, 2016 · Preheat the oven to 350°. Add the pie crust into a 9-inch pie plate and crimp the edges. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans (this keeps the pie crust from bubbling up). Bake for 15 minutes or until set.
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The official YouTube page for the hit movie "The Help," based on the best-selling book by Kathryn Stockett. Starring Viola Davis, Emma Stone & Octavia Spencer. Bring home the hit movie based on ...
Apr 14, 2013 · Pre-Bake is Key: Blind baking the crust partially before adding the filling helps prevent a soggy bottom. Line the crust with parchment paper and pie weights (or dried beans) and bake for 10-15 minutes before adding the filling.
