Any chance of a video on making small pies for solo bakers? I know the crust to filling ratio gets off, but I like being able to do small bakes. The nieces and nephews get a kick out of small cakes, pies would be fun to bring sometimes.
They both work great! It’s hard to exactly say which one is better - they both have pros/cons! European butter is higher fat, which makes the butter more malleable even straight out of the fridge, and also pays off hugely in flavor - but because of that higher fat content, it can be slightly trickier to work with/more prone to melting out of the crust if you aren’t careful. American butter is lower fat/firmer when chilled. It is slightly less likely to melt out of the crust - but can be more difficult to shingle into large, thin shards - it’s more prone to forming small pellets throughout the dough. The good news is: both work, so it’s ok to use what you have / what you want, but it’s nice to be mindful of those differences! ❤
Hello Erin...is it because it's vanilla paste that you used it with other ingredients (rhubarb) in the beginning? When I use vanilla extract I put it in towards the end of the cooking time with any recipe per another video (food52) I watched. I just need your advice on this scenario. Thank you.
Great question! I typically add vanilla bean paste earlier in the process because yes, the seeds themselves contain a lot of flavor and I want it to be cooked in / dispersed with the other ingredients. When I use vanilla extract in a cooked dish, I do typically add it at the end as you’re suggesting - cooking it too long can reduce the overall flavor of the extract for sure! ❤
Made your chocolate cake for my daughter’s birthday and it was terrific! Just bought all 3 of your books. I’m excited!!!
This makes me so happy! Happy Birthday to her!!!
Thanks Erin that was helpful!
Any chance of a video on making small pies for solo bakers? I know the crust to filling ratio gets off, but I like being able to do small bakes. The nieces and nephews get a kick out of small cakes, pies would be fun to bring sometimes.
This is a great idea! One way I like to make small pies is to use a muffin tin as the pie pan. You can freeze extra pies to reheat and enjoy later! :)
Thanks for the tips Erin. I was wondering whether European butter or just plain butter is best for pie making.❤
They both work great! It’s hard to exactly say which one is better - they both have pros/cons! European butter is higher fat, which makes the butter more malleable even straight out of the fridge, and also pays off hugely in flavor - but because of that higher fat content, it can be slightly trickier to work with/more prone to melting out of the crust if you aren’t careful. American butter is lower fat/firmer when chilled. It is slightly less likely to melt out of the crust - but can be more difficult to shingle into large, thin shards - it’s more prone to forming small pellets throughout the dough. The good news is: both work, so it’s ok to use what you have / what you want, but it’s nice to be mindful of those differences! ❤
Thanks Erin…great info to know since I have both butters
Now if I just had a piece of pie to heat up 😢….I’ll have to whip one up SOON…lol
Hello Erin...is it because it's vanilla paste that you used it with other ingredients (rhubarb) in the beginning? When I use vanilla extract I put it in towards the end of the cooking time with any recipe per another video (food52) I watched. I just need your advice on this scenario. Thank you.
Great question! I typically add vanilla bean paste earlier in the process because yes, the seeds themselves contain a lot of flavor and I want it to be cooked in / dispersed with the other ingredients. When I use vanilla extract in a cooked dish, I do typically add it at the end as you’re suggesting - cooking it too long can reduce the overall flavor of the extract for sure! ❤