Chapter 4: Crusts & fillings
Pie dough, tarts, and fruit fillings. Ten lessons on flaky crusts, blind baking, and fillings that set instead of weeping. Focus: Pie dough and fruit.
Level 31: All-butter pie doughLimit gluten · 2 hrLevel 32: Apple galetteRoll and contain · 2 hrLevel 33: Lemon meringue pieStarch-thickened filling · 3 hrLevel 34: Fresh fruit tartDocking and blind baking · 3 hrLevel 35: Blueberry lattice pieWeaving and venting · 3 hrLevel 36: Pumpkin pieCustard in a crust · 4 hrLevel 37: Pecan pieSugar-stage awareness · 4 hrLevel 38: Chocolate tartGanache ratios · 3 hrLevel 39: Hand piesSeal and steam · 90 minLevel 40: Mile-high apple pieFruit shrinkage control · 4 hr