Destroy: Cake. Search: Pie.

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If I were on a desert island with lots of any one type of food, I'd pick pie. Lots of different kinds, preferably refrigerated.

― Remy (x Jeremy), Thursday, 12 May 2005 21:58 (twenty years ago)

But you're on a desert island! ;P

Mmmm pie. I've been experimenting with making pies lately. Chicken pies, quiches, next I'd like to try a hearty beef and red wine one.

― Trayce (trayce), Thursday, 12 May 2005 22:28 (twenty years ago)

Quiche is, IMHO, one of the most chronically underrated foods of all time.

― Remy (x Jeremy), Thursday, 12 May 2005 23:45 (twenty years ago)

In college, I shared a house with a guy who made the best chocolate pie I've ever had. It was his grandmother's recipe, and he kept it a complete secret. We all had to leave the house or he wouldn't make them. The only thing I know for sure (pretty much) is that the filling had at least 2 sticks of butter per pie. It was divine.

― Jaq (Jaq), Thursday, 12 May 2005 23:47 (twenty years ago)

Denver Pudding?

― Remy (x Jeremy), Friday, 13 May 2005 03:37 (twenty years ago)

quiche is fantastic, but is it a pie?!

― PinXorchiXoR (Pinkpanther), Friday, 13 May 2005 12:17 (twenty years ago)

a very good question. it doesn't have any kind of top crust so perhaps it's actually a savoury tart.

a few of my favourite pies: blackberry-peach, sour cream-apple, french silk, sour cherry-almond (with loads of sweet cream), real key lime, trashy grocery store lemon meringue, concord grape, blueberry (again with cream, pls), etc etc.

― lauren (laurenp), Friday, 13 May 2005 15:22 (twenty years ago)

Tarts are a subspecies of pie.

― Casuistry (Chris P), Friday, 13 May 2005 18:09 (twenty years ago)

if any of you live in the Boston, MA area, i highly suggest you check out Petsi Pies in somerville. they have both sweet and savory pies (some of which are technically tarts, i guess)

I've never baked a truly successful pie. my crust always comes out crappy, even when i use a mix. any tips?

― AaronK (AaronK), Friday, 13 May 2005 18:26 (twenty years ago)

Lard is the answer! And ice water! And be firm with it, but quick, when mixing and rolling.

― Jaq (Jaq), Friday, 13 May 2005 19:26 (twenty years ago)

No lard! I believe Rose Levy Berenbaum might be onto something when she suggests a splash of apple cider vinegar is the answer.

And don't use a mix, for heaven's sake. ;-)

― Casuistry (Chris P), Friday, 13 May 2005 21:54 (twenty years ago)

I'm actually happy with prerolled frozen shortcrust and flaky pastries. The key is blind baking the base before adding the contents.

― Trayce (trayce), Saturday, 14 May 2005 02:09 (twenty years ago)

I'm a big lard-fan, Chris. This might be our first food argument! Aunt Carrie's seafood in Rhode Island makes the best damn pie crus in the world with lard, and I'm not one to complain.

― Remy (x Jeremy), Saturday, 14 May 2005 18:12 (twenty years ago)

Well, I'm a vegetarian, Remy. So no lard. Although I admit I've heard it does wonders.

― Casuistry (Chris P), Saturday, 14 May 2005 18:45 (twenty years ago)

My favourite pie is probably not technically a pie, being basically red onion, thyme and cheese on top of a cheese scone base.

― Archel (Archel), Tuesday, 17 May 2005 09:44 (twenty years ago)

Trayce - by blind baking do you mean prebaking? does this dry it out a little so it doesnt get soggy when i add delicious fillings?

― AaronK (AaronK), Tuesday, 17 May 2005 14:58 (twenty years ago)

That's what baking blind means, yes. Often done if you don't want to cook the crust with the fillings.

― Casuistry (Chris P), Tuesday, 17 May 2005 17:21 (twenty years ago)

Speaking as a bloke who used to bake carnish pasties for a living I'm very pro-lard.

― Matt (Matt), Wednesday, 18 May 2005 09:47 (twenty years ago)

Blind baking means pricking the base, then covering it with greaseproof paper which is held down with oven-proof baking beans (or just the cheapo option of some kind of pulse that stays dry and doesn't burn or impart flavour).

― Madchen (Madchen), Wednesday, 18 May 2005 10:14 (twenty years ago)

Lemon Merignue (sp?) Pie ... delicious, but I've not had a proper one of those for years.

My favourite pie is Ecclefechan Tart (errrr, which is a tart not really a pie, but that has blind baking of the pastry bottom and quiche isn't a pie either, so I guess I'm okay).

― andyjack (andyjack), Wednesday, 18 May 2005 11:57 (twenty years ago)

and I should have read the rest of the thread more carefully, 'cos the definition of a tart or pie has already been dealt with.

― andyjack (andyjack), Wednesday, 18 May 2005 12:13 (twenty years ago)

we went to a pie shop the other day (famous apparently - ooh get them) & they were selling lemon meringue pies, but to my dismay, they weren't vegetarian!

― PinXorchiXoR (Pinkpanther), Wednesday, 18 May 2005 15:05 (twenty years ago)

I have never ever baked a pie and am thinking of rectifying this soon. Trayce I am intrigued by your meat and wine pot pie creation idea. But I think I would like to make my own crust and am slightly terrified of doing so :\

― Allyzay is not appropriate for freedom (allyzay), Thursday, 19 May 2005 05:22 (twenty years ago)

I'd make a beef and red wine pie by cooking a beef stew, basically - chunks of chuck steak fried off with onion and then simmered in lots of good red wine and some stock, reduced down, and then thickened with cornflour (important - otherwise you gots a runny pie filling). Then chuck it into yer pie shell, top with pastry, bake it and BAM!

http://www.cartoonesque.com/futurama/rsrc/illu/elzar1.jpg

― Trayce (trayce), Thursday, 19 May 2005 08:03 (twenty years ago)

Also, I guess you could add carrot chunks, mushroom, celery, or whatever.

― Trayce (trayce), Thursday, 19 May 2005 08:03 (twenty years ago)

And yeah, making pastry is a bastard tricky thing - Ive only ever tried shortcrust which is probably the easiest, I imagine flaky is a bastard to make by hand - so I use pre made stuff. I know thats a cop out but god pastry is tricky!

― Trayce (trayce), Thursday, 19 May 2005 09:45 (twenty years ago)

Fuck I have to stop saying tricky so often. I blame Penn and Teller.

― Trayce (trayce), Thursday, 19 May 2005 09:45 (twenty years ago)

Eventually, you get the hang of crust.

Can I mention, if I haven't already: SEARCH: RHUBARB.

― Casuistry (Chris P), Thursday, 19 May 2005 15:55 (twenty years ago)

Mushrooms in a pie can leak far too much juice when cooking.

― PinXorchiXoR (Pinkpanther), Friday, 20 May 2005 10:36 (twenty years ago)

Ally - the best (easiest) beginning crust I've found is in Mark Bittman's How to Cook Everything. I'll retype it later, but it's foolproof and hearty as can be.

― Remy (x Jeremy), Saturday, 21 May 2005 16:54 (twenty years ago)

Pie I made for Eurovision: paté brisée pastry (fat half lard, half butter), filled with sliced Bramley apple, then a paste made of demerara suger, a little flour and cream and an egg poured over and a top crust to cover. Baked for 30 minutes or so, the paste forms a lovely custard round the softening apples. It is divine cold two days later. The basic recipe is Nigella's, but it's for a tart rather than a pie.

― Liz :x (Liz :x), Monday, 23 May 2005 08:24 (twenty years ago)

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