Go to the Article: Tips & Tricks: The Secret to Crispy Pie Crusts
Well where is 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!
But seriously, where's the pot-pie recipe?
it's on the pot pie recipe post.
@maxime kabel it's on the pot pie recipe posting.
I miss the videos with no words celebrity chefdom isn't for me.
I love it...
Thanks for the tip Ned Flanders
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.
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.
I miss those too
How long do you “set the crust” for before turning it back down to 350?
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.
