Pies Tarts Crusts

Pies can be so diverse.  Fruit pies are so amazingly good, most particularly when fruits are fresh and plentiful.  Custard type pies are smooth and unctuous.  Chiffon Pies are light and fluffy. So many to choose from! 

I have quite a few pie recipes I have amassed over the years, as well as a couple of favored pie crust recipes.  I am still learning, as I found recently.  I tried my hand at a Lemon Meringue Pie and a Coconut Cream Pie.  Both the fillings were completely runny.  Both the toppings were a disaster. 




I have since found a suitable lemon filling recipe, that holds it shape. I have also found what I did wrong with the Italian Meringue! I still haven't encountered a Coconut Cream filling that will hold its shape, and I welcome any thoughts on that subject! I am still working on a stabilized whipped cream!

Learning to bake is an ongoing process, no matter who is doing it.  Whether the most accomplished pastry chef, you can be sure they all went through all sorts of failures along with their successes, and probably still do!  If at first you don't succeed.... Try, try again! 

The recipes herein are all ones I have made repeatedly, with excellent results.  Give them a try!