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Nov 24 15

Pie Shop Tip #5-Glazing for Crust Made with Eggs and Butter

by Karen

gluten free Apple Pie with Eggs and Butter

 

Many of you know that I worked a Seattle area pie shop and also operated my own farmers market booth.  With all that baking I learned a lot and the long lines at our booth was all the proof I needed to know we were doing things right. Here are some tips to help you with your pie baking…..the fifth tip in our series.  The first four tips addressed our method for making the dough, prep for easy roll out,  avoiding sticky dough, and pie sugar.

Glazing for Crust Made with Eggs and Butter

There are many methods for creating a golden hue on a pie crust. The pie shop brushed theirs with milk and a sprinkling of sugar. My preference is to brush on an egg wash of one egg yolk + 1 teaspoon milk and then sprinkle with some sugar.  The photo above used this method.  If you cannot use eggs or dairy our next Pie Shop Tip will address glazing for an egg free, dairy free crust.

More tips to follow in the days to come….

For more holiday cooking and baking tips and recipes, consider our instant download Holiday ebook Cooking Gluten Free for the Holidays with full color photos and everything you need for the holiday season (Thanksgiving, Hanukkah, Christmas, and New Years) for

$ 19.99 (you can easily share the download with two friends)

 

Thank you and stay warm!

Karen

Nov 23 15

Pie Shop Tip #4–Pie Sugar for Balanced Sweetness

by Karen

IMG_3389

Many of you know that I worked a Seattle area pie shop and also operated my own farmers market booth.  With all that baking I learned a lot and the long lines at our booth was all the proof I needed to know we were doing things right. Here are some tips to help you with your pie baking…..the fourth tip in our series.  The first three tips addressed our method for making the dough, prep for easy roll out, and avoiding sticky dough.

Pie Sugar for Balanced Sweetness

At the pie shop we had about 6 big tubs of premade pie sugar for every kind of pie we made.  Pie sugar is simply sugar with the appropriate spices for each flavor of pie. The idea is that you scoop up what you need, sprinkle it over the bowl of fruit for your pie then mix the pie sugar by hand into the fruit (carefully) to completely coat the fruit. When you are on a production line this is much more efficient than layering fruit, spice and sugar into the prepared pie plate.  But I think there is a taste difference as well as the sugar coats all the fruit evenly for a balanced sweetness. (Use food prep gloves for easier clean up.)

 

More tips to follow in the days to come….

For more holiday cooking and baking tips and recipes, consider our instant download Holiday ebook Cooking Gluten Free for the Holidays with full color photos and everything you need for the holiday season (Thanksgiving, Hanukkah, Christmas, and New Years) for

$ 19.99 (you can easily share the download with two friends)

 

Thank you and stay warm!

Karen

Nov 22 15

Pie Shop Tip #3-Avoid Sticky Dough

by Karen

pie shell

 

 

Many of you know that I worked a Seattle area pie shop and also operated my own farmers market booth.  With all that baking I learned a lot and the long lines at our booth was all the proof I needed to know we were doing things right. Here are some tips to help you with your pie baking…..the third tip in our series.  The first two tips addressed our method for making the dough and prep for easy roll out.

Avoid Sticky Dough

  1. The best way to avoid sticky dough is to make it soft to the touch.  If that means adding in a few more tablespoons of flour after your ingredients are in the mixer then add it right at the end.
  2. Once your dough is made and chilled (for about 20 minutes) the next tip is to roll out the dough between two sheets of plastic wrap.
  3. After rolling out the dough continue to use the plastic wrap for transferring the dough to the pie plate and also keep it on top of the top crust while you crimp the edges.

 

More tips to follow in the days to come….

For more holiday cooking and baking tips and recipes, consider our instant download Holiday ebook Cooking Gluten Free for the Holidays with full color photos and everything you need for the holiday season (Thanksgiving, Hanukkah, Christmas, and New Years) for

$ 19.99 (you can easily share the download with two friends)

 

Thank you and stay warm!

Karen

Nov 21 15

Pie Shop Tip #2–Easy Roll Out

by Karen

 

our farmers market pie crust

Many of you know that I worked a Seattle area pie shop and also operated my own farmers market booth.  With all that baking I learned a lot and the long lines at our booth was all the proof I needed to know we were doing things right. Here are some tips to help you with your pie baking…..the second tip in our series.  The first tip addressed our method for making the dough.

Prep Your Dough for Easy Roll Out

  1. Once your dough is made, divide it in half and form two 6-inch rounds, wrap tightly in plastic wrap and chill in refrigerator for 20 minutes.
  2. Your dough is now already in a circle and easier to roll out.

 

More tips to follow in the days to come….

For more holiday cooking and baking tips and recipes, consider our instant download Holiday ebook Cooking Gluten Free for the Holidays with full color photos and everything you need for the holiday season (Thanksgiving, Hanukkah, Christmas, and New Years) for

$ 19.99 (you can easily share the download with two friends)

 

Thank you and stay warm!

Karen

Nov 20 15

Pie Shop Tip #1– No More Hand Mixing

by Karen

 

gluten free pumpkin pie

gluten free pumpkin pie

Many of you know that I worked a Seattle area pie shop and also operated my own farmers market booth.  With all that baking I learned a lot and the long lines at our booth was all the proof I needed to know we were doing things right. Here are some tips to help you with your pie baking…..

No More Hand Mixing

If you own a heavy-duty stand mixer use it for your pie crust.

  1. place all dry ingredients into the mixing bowl, turn on mixer for a minute
  2. turn mixer off, drop COLD fat by the tablespoon evenly over flour mixture then run the mixer on low until fat pieces are the size of peas
  3. with the mixer running, add a COLD stream of liquid (for DF GF it’s water for a regular GF crust it’s eggs and vinegar) stop the mixer when you have a soft, well combined dough
  4. if dough makes a wet, smacking sound add a few more tablespoons of flour and mix for a soft dough

 

More tips to follow in the days to come….

For more holiday cooking and baking tips and recipes, consider our instant download Holiday ebook Cooking Gluten Free for the Holidays with full color photos and everything you need for the holiday season (Thanksgiving, Hanukkah, Christmas, and New Years) for

$ 19.99 (you can easily share the download with two friends)

 

Thank you and stay warm!

Karen

Nov 20 15

Holiday Wine and Food Pairing Guide

by Karen

Caretaker Pinot Noir from Trader Joes a good value wine

 

No matter what your main dish–here are the wines to serve

Nov 17 15

The Best Gluten Free Pizza Crust

by Karen
karen robertson's gluten free pizza crust

Our best pizza crust recipe yet!

 

A truly good pizza crust has been somewhat elusive for those on a gluten free diet.

My original crust has been around for years and  I was amused when Emeril–yes Bam!–Emeril decided to change one flour in my recipe to soy flour and then feature it on his tv show.

At least one top chef thought our old crust was good enough to call his own!

After many years of tinkering around with it though, I finally hit upon a recipe that is indeed a revolution.  I substituted read more…

Nov 6 15

Planning for the Holidays

by Karen

gluten free turkey and giblet gravy

It’s here….  The texts and emails and phone calls and plans have begun. Whatever you need to do to prepare we have a few things to help you get organized:

-our Holiday ebook with full-color photos and recipes of everything you need for Thanksgiving, Hannukah, Christmas, New Years and even Easter!  Turkey, stuffing, biscuits, our farmers market pie crust–yum!, side dishes, holiday cookies, beef brisket, latkes, butterflied leg of lamb, Nanaimo bars, lemon bars, popovers, coffee cake, tips, substitutions, wine pairings…..

-a post from last year about the proper way to set a table

-estate sale primer to show you how to inexpensively set the table –there is still time to get some great deals

cooking gluten free for the holidays cookbook

Have a great holiday season and thank you for helping us keep the lights on!

Oct 15 15

Chipotle Chicken Salad-Quick Version

by Karen

 

 

Healthy and Satisfying

 

Caring for a 3-month old takes every minute of the day so I am trying to fit dinner prep into little bits of time—like during his power naps of 30 minutes—- last night I made this with various prepared elements it’s now going to be a go-to quick-meal for us—- 15 minutes hands-on! read more…

Sep 14 15

Pumpkin Bread

by Karen

gluten free pumpkin bread/muffin
I didn’t think this day would ever come, but I am posting one of our all-time favorite recipes for the pumpkin bread we used to sell at farmers market! read more…