PieChef.com comes completely from my personal love of delicious, healthful, easy-to-make pies.
It’s not a scientific study of pies, or a comprehensive recipe website that includes every pie ever made. Nor is it a commercial site with lots of annoying ads about mass-produced pies (although we do have a few ads to pay the web server bills.)
I think pie making is a personal experience that should reflect the pie chef. I’ve offered my best advice—albeit sometimes a bit eccentric—about what works for me, in hopes you’ll find it helpful.
Luckily, my husband Tom is a website designer, so I get to pay for work on the website with pies!
I use King Arthur flour because years ago a friend of mine, who was very into being environmentally conscious and healthy, told me it was best because it was “never bleached, never bromated,” and had no added chemicals. I’ve always used it and it works for me.
I tried using a cool marble slab for rolling out the pie crust, which some cookbooks swear by, but I didn’t find it was worth the trouble. For me, a plain clean kitchen counter-top works just as well.
You may wonder why I do certain things—why does she use Pyrex pans instead of metal? Why does she recommend King Arthur flour? Why doesn’t she use a marble slab for rolling pie crust? Why does she use the pie-making equipment she does?
I’m not going to tell you I’ve research different pie pans and concluded that Pyrex is best. I probably use Pyrex because that’s what my mother used, that’s what I grew up with, and I’ve had great results with them.
You may make different choices about pans, ingredients, and technique, and that’s fine. Here’s the Pie-Making Equipment I use, and suggestions for other tools.
Experiment! Have fun! And let me know what works for you!
If you like what you find here, please tell your friends about PieChef.com!
