Side-Crimped Pasty Recipe

This dough is a slightly wetter version of the dough that I use for top-crimped pasties. But either one is very wet compared to pie dough of the kind you bake in a pan. That extra toughness is of course what allows the pasty to maintain its shape without the help of a mold. So, […]

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Peach Pie

The same basic rules for peach pie apply to all double-crust fruit pies. For double-crust pies are made by a slightly different method than open-faced pies. Unlike open-faced pies, double-crust pie crusts are not “blind”-baked (i.e. partially baked without the filling inside). Thus extra measures have to be taken to prevent the bottom crust from […]

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