Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Video: How to Make Single-Crust Pecan and Pumpkin Pies

Produced by: Produced by Sarah Breckenridge. Videography by Bruce Becker, Dariusz Kanarek, and John Ross. Edited by Cari Delahanty. Food styling by Safaya Tork.
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

In this episode of our CooksClub-exclusive video series, Pies & Tarts with Abby Johnson Dodge, you’ll learn the special challenges of baking pecan and pumpkin pies, two Thanksgiving favorites. Abby also teaches you how to crimp the crust, how to blind-bake to keep the crust crisp, and how to keep the filling from cracking.

Get the recipes:

Chocolate Pecan Pie Pumpkin Pie
Chocolate-Pecan Pie   Pumpkin Praline Pie

If apple pie is on your Thanksgiving menu this year, watch Abby’s video on How to Make a Double-Crust Apple Pie and get her classic apple pie recipe.

We’ve made both episodes free to everyone during Thanksgiving. If you enjoy this episode and want to learn more from Abby (like how to make a pressed-in cookie crust, or her method of creating a flaky, buttery piecrust) check out the introduction to the 10-part video series and join CooksClub for an all-access pass.

Comments

Leave a Comment

Comments

  • forbesrhf | 11/26/2009

    I've always had a problem with the crust slumping down the sides and the crimp losing shape and definition. Dodge's instruction to trim the edge to 3/4" rather than 1/2", and then to make sure not to pull the dough from the inside of the pan, but rather to use plenty of rolled-under dough to make the crimp, helps prevent this. Also, I very much appreciate the tip to fill the pan very high with weights to help the sides of the dough to stay in place. I also think that resting the crimped pie in the fridge for as long as possible-an hour or longer-before baking will help prevent contraction of the gluten, which contributes to side-slumping and deformation of the crimp.

  • User avater
    Pielove | 11/14/2009

    Excellent video, I also learned a lot and I am already an ace pie baker. Also, the production is very good-- good pacing and most things (like the crimping) are easily visible. Great tips on blind-baking a crust-- I never knew to press in the foil on the bottom and up the sides. Good thing I watched this, I am making pumpkin pie for T'giving this year. Thanks Abby!

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks