-- Shares Facebook Twitter Reddit Email Thanksgiving is almost here! For anyone planning on doing any baking , you may be ferociously Googling and flipping through baking cookbooks to ensure you've thoroughly prepared to make an array of elite pies. Do not fret, though, because we've done (some of) the work for you. Related 3 simple baking tips from “The Great British Bake Off” for perfect pies this Thanksgiving Last year, Salon staff writer Joy Saha wrote " 3 simple baking tips from “The Great British Bake Off” for perfect pies this Thanksgiving" .
This year, we reached out to Kierin Baldwin , a chef-instructor of Pastry and Baking Arts at the Institute of Culinary Education ’s New York City campus to further explore those concepts. As Baldwin explains, there are many, many ways to approach pie making, but with her tips in mind, this Thanksgiving is sure to be a hit. And that's just one more thing to give thanks for, right? We need your help to stay independent Subscribe today to support Salon's progressive journalism Getting the right dough temperature "Try to work cold while making pie dough, but I don’t recommend refrigerating the dry ingredients or your bowl.
If they are cold, they can form condensation when they are taken out of the fridge, which can make them harder to work with and lead to an over-hydrated crust." How to best ensure a flaky crust "To get the flakiest crust, the crust should be cold when it goes into the oven, so do cool your pie fillings b.
