How to make graham cracker pie crust that holds together (and stays crisp under pumpkin pie)
How to make graham cracker pie crust that slices clean: the ratio by weight, how to press it, when to bake it, and how to keep it crisp under pumpkin pie.
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The difference between whipping cream and heavy cream (and when it actually matters)
Heavy cream is 36%+ milkfat, whipping cream is 30–36%. Here is how to read the carton, which one to whip or cook with, and how to make whipped cream ahead for pie.
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How to Blind Bake a Pie Crust (and Which Pies Actually Need It)
Your pumpkin pie came out with a perfect filling and a pale, gummy bottom crust. Or your crust shrank halfway down the pan before the filling ever went in. Both problems have the same fix: learn when and how to blind bake a pie crust. That means baking the shell empty, held in place with…
