When par-baking (or blind baking) crust, you need to weigh down the bottom of the pie so it doesn’t puff up or bubble. The easiest way to protect your pie from the pie weights or dried beans is to use non-stick aluminum f… See more

As your curd cooks, it will thicken. Since the transformation from liquid to goop happens so quickly, it’s tempting to … See more

It’s very important that not a speck of egg yolk be present in the egg whites to create meringue. The yolks have fat and fats break down meringue. “A tiny bit of oil can make egg whites flop,” reminds Pat. Separate the egg over o… See more