It’s filled with recipes that not only come together quickly, but that also can (and often should) be assembled over the course of several days. Michelle breaks down recipes into parts — think: cake layers, frostings, cookie dough, and pie crust, all of which freeze well. If you’ve ever wondered what steps you can knock off a potential baking endeavor (pie!) or how you can get a jumpstart on an ambitious project (wedding cake!), you’ll find the answer in this book. Also, rejoice: we can stop sifting! Michelle says it’s (mostly) OK. I am particularly enjoying the 30-page pie chapter, from which I’ve already learned two tips that have upped my pie game.
A Tip for No-Shrink Pie Crust
Forget the “bake it hot” maxim: Most modern pie recipes instruct you to bake at a high temperature, like 425ºF or 450ºF initially, followed by a lower temperature. Michelle never found this method effective. Her crusts shrank and her decorative designs dissolved. After doing some research, she found a school of older pastry chefs who advocated against this method, favoring baking at a lower temperature, like 350ºF, for the entire pie-baking process. She tried the lower-temperature method and found instant success: no shrinkage, intact designs, crispy, flaky pastry.
A Tip for a Prettier Pie
Pie Crust Cookies! Simply roll out pie dough trimmings, cut, chill, and bake. Decorate your cooked pie as you wish. Following Michelle’s tips, my favorite Thanksgiving pie — Ronnie Hollingsworth Most Excellent squash pie — has never looked so good. Would you agree?
How to Make Pie Crust Cookies
Decorate baked pie as you wish.
Michelle Lopez’s: Weeknight Baking
Pie Making Resources
How to Make and Parbake Pie Dough
5 Favorite Thanksgiving Pies
Roasted Butternut Squash PieBourbon Pecan Pie (No Corn Syrup)Salted Maple PieFrench Apple TartApple-Frangipane Galette
5 from 2 reviews If you’re looking for a pie dough recipe, this is my favorite: All-Purpose Pie Dough For especially pretty looking pie crust cookies, this set works beautifully.
