Pie Baking Guide | King Arthur Flour

Pie Baking Guide | King Arthur Flour

Pie Crust Guide | King Arthur Flour

Pie Crust Guide | King Arthur Flour


Favorite Custard Pie

1 9-inch unbaked pastry shell
4 eggs
1/2 cup sugar
1/4 tsp salt
1 tsp. vanilla extract
2 1/2 cups milk
1/4 tsp. ground nutmeg

     Put pastry shells in baking pan and double over a piece of heavy tin foil. Heat oven to 450 and then put pan in oven for 8 minutes. Take foil off and bake another 5 minutes. Remove from oven and put on the side.

     Separate an egg, beat this yolk with the 3 other eggs till mixed. Add sugar, salt, and vanilla, blend and then add milk while stirring. Take and beat the egg white from the first egg and beat until you get peaks, then blend this into the egg mixture.

     Pour this filling into the crust and cover the edges from burning with foil. Heat oven to 350 and bake for 25 minutes. Take off the foil from the edge and return to oven to bake for another 15 to 20 minutes. Test for doneness with a knife in the middle that comes out clean. Transfer to wire rack to cool down and use nutmeg to sprinkle over the top. Pie should be stored in the fridge. photo credit: Storm via photopin cc


Blueberry Cherry Pie

     This berry pie is indeed berry delicious and so easy to put together.

  • 9 inch pastry for a double crust pie
  • 2 cups cherries, pitted
  • 2 cups fresh blueberries
  • 3/4 cup sugar
  • 1/4 cup all purpose flour
  • 1/8 tsp. ground nutmeg
  • 1 tbls. butter or margarine
     Preheat oven to 375 degrees. Place your bottom crust into your 9 inch pie plate, trim if needed at edges. In a bowl combine the cherries and blueberries. In other bowl mix flour, sugar, and nutmeg then stir into fruit and let settle for 10 or so minutes. Put this all into the pie plate and dot the top with butter. With the other pastry, make a lattice top and put on your pie sealing and fluting the edges. You might want to cover the fluted edge with foil as this tends to burn if you don't. Bake for about 45 minutes till contents is bubbly and pastry is browned. Serves 6-8.

Photo by Mr. Garin


Banana Chocolate Cream Pie

3/4 cup sugar
1/4 cup cornstarch
1\4 cup and 1 tablespoon of cocoa powder
1\4 teaspoon salt
2 cups milk
2 beaten egg yolks
1 teaspoon vanilla extract
3 sliced bananas
1 8 inch graham cracker crust
1\2 cup whipped cream

Combine sugar, cornstarch, 1\4 cup cocoa, and the salt, mix in the top of a double boiler. Mix in 1\2 cup milk and the egg yolks and stir until mixture is smooth, then add the rest of the milk.

Cook this over boiling water for 5 minutes or till thick. Remove from heat and stir in the vanilla extract. Let cool a little.

Take 1\3 of the slices of bananas and spread on bottom of the crust. Take a spoon and put half of the cocoa mixture on top of the banana slices, add another layer of 1/3 banana slices and again cover with the chocolate, add the rest of the bananas and top with whipped cream.

Pie will serve six.