Go to the Article: Tips & Tricks: The Secret to Crispy Pie Crusts
Hello - whats the height/diameter of that dark tart pan used in the video? Seems pretty high to me. Looks like the one used for the Alton Brown apple pie episode on Serious Eats way back time.
How long do you “set the crust” for before turning it back down to 350?
I miss those too
Hey guys the last few videos have had very low sound quality, for example they jump from right to left speaker through out the video and just overall seem of lower quality than your past video content.
As they stated in their q & a with Ben, Nick, and Riley: while the wordless videos pop up from time to time, the videos where they talk are here to stay. I'm sure there are other online cooking videos more geared towards what you are looking for if this really isn't your cup of tea.
Thanks for the tip Ned Flanders
I love it...
I miss the videos with no words celebrity chefdom isn't for me.
@maxime kabel it's on the pot pie recipe posting.
it's on the pot pie recipe post.
But seriously, where's the pot-pie recipe?
I am confused by the 3 stage baking method... Is this method for pies that have only top and bottom crusts? (What adjustments, if any would be needed for a single crust pie?) The bourbon pecan pie recipe that you all have posted, prompted me to inquire further, as that recipe doesn't seem to employ the 3 stage baking method and definitely has just the bottom crust... Thanks!
Well where is the Pot-Pie recipe?
