Hi Zoe, thank you for doing this! I have a couple of questions and thoughts. I have been searching for the right way to make my own crust for a long time, my crusts always shrink and sink into the pie dish even if I use pie weights and chill my dough, will you please talk about this in the book?
I have yet to make a pumpkin pie that doesn’t burn because it has to bake for so long, what is the best way to avoid the burning crust and top of the pie when it has to cook longer?
Lastly, I live in Southern California and I love to make apple pie and don’t have access to all the delicious East Coast apples.
What are the go to standard apples for apple pie and do I always have to take the skin off?
I have a really great piecrust that I use for lemon meringue pie quiche all kinds of things but it’s made with canola oil instead of butter and it’s always flaky and delicious and so easy to throw together
How can you make a hand pie that is baked but taste like a fried pie like apple for example how can you re-create that delicious crest and taste without actually frying?
Love my grandmother’s rhubarb custard pie. I do make my own pie crusts but didn’t always. Learned to make more savory pies - tourtiere for my Canadian husband. More savory pies would be great!
Your books are amazing and I can’t wait for the one on pies!
I’d love to know a good ratio for adding thickener to fruit pies so the filling’s not watery, and is cornstarch or flour best? Also how to make a decent gluten free pie. (and really helpful if any part of the pie requires an overnight (O) or is no bake (NB) is listed in the index next to the recipe
Strawberry pie is a favorite in this house. We belong to a local farm’s CSA just for strawberries! I have trouble with fruit pies holding their shape when cutting - help!! I make an all butter pie crust so maybe that is my problem? Can’t wait for the new book!
I love making pies and tarts since I was 19 so 53 years. I was thinking then how to start a pie company? I never did, to overwhelming.
My favorites are anything lemon, I have three lemon trees right outside my kitchen door. But my husbands favorite is boysenberry pie! So really the book sounds amazing. Can't wait. Blessings. Love everything you do!
Rhubarb Custard is one of my Favorites, maybe as it is a short seasonal pie, also Lemon Supreme. I would love to get a Raspberry pie recipe, just Raspberries and crust, or a Raspberry Chiffon or Raspberry Custard. I have always made Freezer Jam when I can get fresh fruit. Nothing tastes better than a fresh fruit Jam in January on a waffle or toast.
Would love to see red currant pie(s) included.
One last thing, I am seemingly unable to get a perfectly round disc for my pie crust, will you please address this also? Thank you.
Hi Zoe, thank you for doing this! I have a couple of questions and thoughts. I have been searching for the right way to make my own crust for a long time, my crusts always shrink and sink into the pie dish even if I use pie weights and chill my dough, will you please talk about this in the book?
I have yet to make a pumpkin pie that doesn’t burn because it has to bake for so long, what is the best way to avoid the burning crust and top of the pie when it has to cook longer?
Lastly, I live in Southern California and I love to make apple pie and don’t have access to all the delicious East Coast apples.
What are the go to standard apples for apple pie and do I always have to take the skin off?
Thank you, Kathleen
I have a really great piecrust that I use for lemon meringue pie quiche all kinds of things but it’s made with canola oil instead of butter and it’s always flaky and delicious and so easy to throw together
How can you make a hand pie that is baked but taste like a fried pie like apple for example how can you re-create that delicious crest and taste without actually frying?
lime pie with real whipped cream
Love my grandmother’s rhubarb custard pie. I do make my own pie crusts but didn’t always. Learned to make more savory pies - tourtiere for my Canadian husband. More savory pies would be great!
I didn’t start baking pies until I was a senior adult. Fruit pies are great, but I’m really interested in savory too.
I would like to see more hand pies, empanadas, etc. Any pie with liqueur or alcohol is good by me, too! How would you make a Coco Loco pie? *grin*
Peanut butter cream cheese pie
It would be wonderful to make a dairy-free pie!!!!
Your books are amazing and I can’t wait for the one on pies!
I’d love to know a good ratio for adding thickener to fruit pies so the filling’s not watery, and is cornstarch or flour best? Also how to make a decent gluten free pie. (and really helpful if any part of the pie requires an overnight (O) or is no bake (NB) is listed in the index next to the recipe
Strawberry pie is a favorite in this house. We belong to a local farm’s CSA just for strawberries! I have trouble with fruit pies holding their shape when cutting - help!! I make an all butter pie crust so maybe that is my problem? Can’t wait for the new book!
I love making pies and tarts since I was 19 so 53 years. I was thinking then how to start a pie company? I never did, to overwhelming.
My favorites are anything lemon, I have three lemon trees right outside my kitchen door. But my husbands favorite is boysenberry pie! So really the book sounds amazing. Can't wait. Blessings. Love everything you do!
I want to make rhubarb pie without a soggy crust. Is that even possible? Please enlighten me.
(Darlene Larson, "Rhubarb Custard"? That sounds like heaven!)
Rhubarb Custard is one of my Favorites, maybe as it is a short seasonal pie, also Lemon Supreme. I would love to get a Raspberry pie recipe, just Raspberries and crust, or a Raspberry Chiffon or Raspberry Custard. I have always made Freezer Jam when I can get fresh fruit. Nothing tastes better than a fresh fruit Jam in January on a waffle or toast.