The Crisco Pie Hotline is back to offer the latest baking, storage tips, time saving hints and the option to talk to a live pie pro. You can call 1-877-FOR PIE TIPS toll-free for answers to some of the most common pie-baking questions like:
* “How do I prevent the bottom of my pumpkin pie crust from becoming soggy?”
* “How do I prevent my meringues from weeping?”
* “How can I make a quick, classic pie crust?”
The Crisco Pie Hotline features tips and new helpful hints from the 2009 American Pie Council Crisco National Pie Championship’s Champions Carol Socier and Linda Hundt. Carol is the 2009 Amateur Pie Champion in the Custard category for her “Butterscotch Pecan Cream Pie” and Linda is the 2009 Professional Pie Champion Best in Show for her “Tom’s Cheery Cherry Cherry Berry Pie.” The pre-recorded tips from these experts as well as the live Crisco Pie Pros will help you create a pie you’ll be proud to serve… and delighted to eat!
Home chefs can also visit Crisco Pie Central at www.Crisco.com to find troubleshooting tips, step-by-step visual instructions for creating delicious pie crusts and simple, yet tasty recipes using seasonal ingredients.
Although they may not say it, the number one reason pie crusts don’t turn out is usually because Crisco wasn’t used! I understand wanting to cut back on your spending at the grocery store – and it’s tempting to cut corners by buying off brands. Some off brands work fine (for example, just about everything Kroger makes is perfect), but when it comes to baking pies, Crisco is the only alternative. A beautiful pie crust is worth the extra pennies.
Photo Credit: The delectable image at the top of the post is Crisco’s Caramel Pecan Pie – Click the link for the wonderful recipe. Not counting the crust, there are only 5 ingredients – and you won’t believe what one of them is!
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- A Honey of a Pumpkin Pie Recipe With Honey Whipped Cream
- A Few Fast and Easy Pies: Sawdust Pie, Peanut Butter Pie, and Fudge Pie
- Creamy Key Lime Pie Recipe with Zero Guilt!
{ 2 comments… read them below or add one }
I have used Crisco for pies for 45 years. This year my piecrust is different although I have not changed anything. It felt like I was working with bisquit dough when I was rolling it rather than pie dough and the tarts and pies are noticeably different – crispy and kind of tough. It is much different than any pie I have ever made. Have you changed your formula lately?
I sent you the wrong email address in my previous question – re: pies are crisp and tough although I have not changed anything in my method or ingredients or baking temp., etc. Did you change the formula recently?