Thread by @baddestmamajama

I *am* planning on making a pie crust tutorial this month, but let this tweet also serve as an ongoing pie and pie crust AMA from someone making 20 of them this month. Reply with #pieAMA and I’ll see it.

All butter always. I know shortening people love the flake but too often you get left with a greasy feeling in your mouth that is not excellent.

https://twitter.com/CalTanSud/status/1326698312838369280

Sharp cheddar tucked under the crust of apple pie is the greatest breakfast known to humanity. The fat and zip of the cheese against those tart apples and flakey crust is downright sexual.

https://twitter.com/LadyCorax/status/1326698731111002112

Tricky because it depends on the actual specific fruit’s ripeness. I err on the side of tart, just because it’s more complex, but my best advice is taste the fruit as you prep. Berries usually need more than stone fruit, with a mix of peach, plum, and raspberry I’d say 1/2-3/4cup

https://twitter.com/grannyrocko/status/1326699104983003138

Yes! Cream cheese, ricotta, or sour cream in a crust is a great option for galettes, which can be a bit thicker and get toasted faster because there’s less fruit wetting it down. They can be hard to fully bake with a regular fruit pie in my experience.

https://twitter.com/transgingerjess/status/1326699969236004864

I will be honest, sometimes magic. Barring that, freeze the shit out of the crust before baking and use a pie pan with a little grip to it - glass loves to shrink but I use it anyway. Also, be sure to let the dough rest after rolling out to let the gluten relax.

https://twitter.com/haleynms/status/1326701627005394944

Because I am a dork, I once test baked a water crust and vodka crust simultaneously to figure it out. The vodka crust was marginally flakier but also dryer- way dryer, like flakes embedded in my lungs from inhaling them. So water for me.I’m veggie so can’t help on the duck, sadly

https://twitter.com/MegL513/status/1326703168302903296

(My assumption is the alcohol evaporated faster than the water, hence the flake but also the dryness. You can absolutely get a delicious flake in all butter if you don’t get it too wet.)

I’ve never heard of this! I would imagine the main issue would be that pineapple is very low in pectin so you’d need a healthy dose of cornstarch/tapioca to get it to gel. Personally I’d say add some lime, cinnamon, nutmeg for flavor. Coconut whipped cream? Yes.

https://twitter.com/ChrisCarfizzi/status/1326705058571018240

I like Pyrex because it can go from a chill to firm the crust right into the oven, and glass helps the bottom crust cook. However, many people swear by metal, which works fine. NEVER CERAMIC.
Also get an extra-long pie chain or some dried beans if you blind bake the crust.

https://twitter.com/profile121314/status/1326706344989220864

If you absolutely can’t trade them in for a child who likes chocolate, I’d suggest either a mile-high Apple pie (fun visually!) or something real floofy, like caramel banana cream or a multi-berry meringue pie. Also my birthday is that week so I feel this pain!

https://twitter.com/jguz978/status/1326709704211509248

I think the easiest to start with is an Apple. Pretty much you just cut them up and mix them with cornstarch and spices. Bake it longer than you think you need to.

https://twitter.com/miklextic/status/1326709874500096000

Typically you use cornstarch or tapioca to set fruit fillings so the juice gels instead of just staying liquidy. The amount depends on how much pectin is in the fruit. This is a really good guide kingarthurbaking.com/learn/guides/p…

https://twitter.com/_chrisangove/status/1326748077336752128

I tend to go with a flakier crust if I’m doing a savory pie so it’s a bit like a puff pastry. And cut down on the sugar. I also love to add some pepper or dried spices to the crust for a savory pie.

https://twitter.com/seravorn/status/1326751142395588610