The Pie Doctor: Remedies For All Your Pie Problems

Alamy
The pie doctor is in, ready to diagnose your pie problems. For some, baking a pie is, as they say "easy as pie." But for others it's an exercise in frustration. Pie-making is much like an art that takes a bit of mastering, but once you know all the important steps, it's rather easy. If you've tried baking pies in the past with little to no success or just want to brush up on your pie-making skills, this is the guide for you.

Whether your pies come out underbaked, burned, soggy, dry or mushy, there's a remedy for it all. You'll soon be making pies like a professional. This guide will come in handy especially since we're in the middle of pie-making season and the holidays are just around the corner. Step into the Pie Doctor's office, please!

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Pie Doctor

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Delores MAYS

GOOD SITE

November 09 2011 at 2:34 PM Report abuse Permalink rate up rate down Reply

cfphyllis

some good advice--will follow up on that---thanx

November 09 2011 at 1:58 AM Report abuse Permalink rate up rate down Reply

SHELITA

this answered lots of my questions. great tips! can't wait to try them out.

October 29 2011 at 8:22 AM Report abuse Permalink rate up rate down Reply

Icarewwjd2aol.co

Soggy Pie crust- put corn flakes in on bottom of crust. My Mother-in-law made the best cobblers & pies with corn flakes on the bottom before she sdded her ingredients.

October 26 2011 at 3:44 PM Report abuse Permalink rate up rate down Reply

Kathy

I have pre-baked the bottom crust for 10 minutes before adding the fruit, that works well too!

October 26 2011 at 12:54 PM Report abuse Permalink rate up rate down Reply

clarasam3109

lemon marange is always runny and marange stikey

October 26 2011 at 10:18 AM Report abuse Permalink rate up rate down Reply

1 reply to clarasam3109's comment

Add alittle more cornstarch to your pudding, also can wisk about a tablespoon of flour at the end, but you have to wisk fast so it doesn't clump.

October 26 2011 at 12:57 PM Report abuse Permalink rate up rate down Reply

nancinn

Great Video

October 23 2011 at 7:39 PM Report abuse Permalink rate up rate down Reply

mary

I love reading about the pies. I wish this could be sent to my email. I would make a copy of it and send what I could to my daughters and daughter in-law. Please send it tome in my email. x1coolmawmawx@aol.com. Thank you

October 22 2011 at 8:45 PM Report abuse Permalink rate up rate down Reply

rmpmap

Good show. I must try the refrigeration part of the directions.

October 22 2011 at 6:05 PM Report abuse Permalink rate up rate down Reply

saturnhug

I've been baking for many years, since I was a child, and after making pies the "expert" way I found, after many tries of doing it differently, I have found my way to be so much better. I break all the rules, and everyone who eats my pies not only loves them, but they comment on how wonderful the crust is. I use at least half again as much shortening as a basic recipe calls for, and I don't use ice water. I also don't refrigerate the dough, I just use it straight from the bowl and press it out on a lightly floured board or clean counter usually using my hands.
After the pie is assembled, I trim the egdes, then turn them under, and pinch all the way around to make a pretty edge. I think the "expert" way of doing it is not only an old way, but its the reason why so many people have trouble making it. And I think it makes a tough , non faky crust.

October 22 2011 at 5:08 PM Report abuse Permalink rate up rate down Reply

1 reply to saturnhug's comment

Sally

So do you use something instead of ice water? or just the extra shortening?

October 31 2011 at 6:44 PM Report abuse Permalink rate up rate down Reply