PIE-ONE-ONE HELP FOR THANKSGIVING
To help with your planning, you will find links below to some of the most popular technique and equipment posts. From how to travel with a pie on a plane, to a tutorial on how to make a beautiful lattice crust, I hope these tips and tricks will help to make your TDAY pies the best yet! All of this and more is in the book ART OF THE PIE.
Here’s the link to some of my favorite Art of the Pie® recipes.
Art of the Pie® Dough How to Make Pie Dough
This is like being at an Art of the Pie® workshops and reading it may be all you need to make a great crust. It’s also a good review for those who have already taken a workshop. (Recipe)
A Video on How to Make and Roll Dough
Best Gluten Free Pie Dough (Recipe and Instructions)
I think this recipe makes the best GF dough ever! The technique is very different so be sure to read the instructions through carefully.
Gluten Free-Vegan Dough (Recipe)
What is Leaf Lard?
And, where to get it.
How To Make A Lattice Crust (Video)
In no time at all, you’ll be making a lattice crust like a pro! This short video lesson has taught thousands.
Rolling Pins
A few words about them but this Double Ended French Tapered Rolling Pin has been my favorite for many years!
Tips & Tricks for Making Pie in Hot Weather
I know from teaching around the country that extra care needs to be taken to keep that pie dough chilly in hot and humid climates.
Another Post about Checking the Weather
Pay attention to the temperature of your fats!
Traveling with Pie
Yes, TSA says you can travel with pie domestically. Here are some tips on how to get your beautiful pie safely across the country.
Pumpkin Pie made with Coconut Milk (Photo Credit: Stephen Gross)
I need some pumpkin pie advice. I notice you suggest using lite coconut milk instead of condensed milk. Can you tell me how the results compare and does it need to be “lite” vs regular coconut milk? Also, do you have suggestions on how to prevent cracking of the baked pumpkin pie?
Hi Debbie- You can use condensed milk, lite coconut milk, or even half and half. They all work just fine. The comments on lite coconut milk have been very positive…very creamy. And yes, it does need to be the can of lite coconut milk…not full fat coconut milk nor the boxed coconut milk that is served as a beverage. For no cracks, try not to over-bake your pie. Lots of tips on ALL of this and more in the book ART OF THE PIE.
Thank you for the reply! I was wondering… do you recommend any particular brand of lite coconut milk? There seems to be a plethora to choose from. I kind of remember you mentioning some different brands at pie camp.
Whenever possible I buy organic coconut milk. Other than that, I don’t have a preference, Debbie.