Best Wines to Buy that Go Perfectly with Pie!

What exactly are the Best Wines to Buy, that go perfectly with Holiday Pie?!. Believe it or not, there’s a lot to be thankful for, and this year’s holiday celebration is no exception! But specifically? How about the GRAND OPENING of THE PIE ADDICT – Home Pie Bakery & Catering? It’s been a long time in coming and finally after much procrastination and peer pressure from friends and family, we’re finally here! And since the Holidays tend to be great excuses to have a sparkling glass of wine to go along with those wonderfully delicious meals, why not have a slice of pie as well?
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How to Roll Pie Crust the Right Way [VIDEO]

How to Roll Pie Crust. It was a quiet start to what was usually a busy and hectic Saturday morning. My daughter’s leg was in cast (long story – remind me to tell you about it sometime – basically a soccer game injury!) and so we had no early morning soccer games to attend. The wife was up and out and about, helping feed a friend’s cat on the other side of town, and my second oldest child, had an early morning shift down at Target. Besides my ‘WOOKIE’ (dog) sprawled out and snoring in the closet, the house was eerily quiet. Just the way I liked it! Read More

My Pie Baking Extraordinaire Mom Amazes at Office Farewell Party

My Pie Baking Extraordinaire Mom Amazes at Office Farewell Party. If you don’t already know, my pie baking mentor and wonderfully-talented mother, will be relocating (permanently) to my neck of the woods, up from the great state of Texas. Today, in fact, was her last day on the job. But the staff there had one final request of her. To see if she could bring into the office, some of her delicious homemade pie recipes for a ‘send-off’ none would soon forget. How could she refuse?! Read More

A Busy Week of Making Pies

Last week was one of the busiest weeks I’ve ever had as an aspiring pie baker and making pies, but boy was it fun! From baking multiple pie recipes, which for me, was a first, for a graduation party – to putting on a pie baking competition for my daughter’s soccer team at their team dinner, I knew way before hand that the week would silly crazy!

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Best Pie Recipes for the Week of May 6th

Best Pie Recipes for the Week of May 6th! Happy Friday everyone! I hope everyone is starting off the day and has at least SOME idea of what they’re going to do over the weekend? Not sure how it is in your part of the country (or world), but here in the southern part of Idaho, its a bit cool, a little windy, but all good. We needed a few days break after the heat we’ve been getting for the past week. And, if you don’t have concrete plans for the weekend, or are just ‘playing it by ear’ so-to-speak, I’ve got a great round-up of the Best Pie Recipes I’ve managed to come across this past week. Take a peek, see what peeks your interest, and please return and comment how it turned out!

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Pies to Make This Week! Pie Recipe Round-up.

Pies to Make This Week. The weather in my neck of the woods is finally hitting its stride with forecasts stating we’ll be in the low 80s today. I think its safe to say it, but WINTER IS OVER!! LOL! So, with that, here is another round-up of great PIE RECIPES from talented Bakers around the Web that should inspire you to come up with ideas for Pies to Make. As always, take time to try one of these out, then come on back and let me know the results in the comments below! Enjoy!

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Pie Recipes Featured This Week! Pie Recipe Round-up.

Pie Recipes Featured This Week. It’s Friday again folks and besides being on the doorstep to hopefully a relaxing and fulfilling weekend, here are some of the wonderful pie recipes that made there way around the Web this past week! Take a peek and try one of this out, then come on back and let me know how they turned out in the comments below! Enjoy!

Pie Recipes for the Week:

Mixed Berry Cobbler - Bake or Break

A Cobbler using a combination of strawberries, raspberries, and blueberries, or you choose a few of your favorite berries, or just stick to one. You never have to make this dessert the same way twice!

recipe roundupMile High Lemon Meringue Pie - A Feast for the Eyes

A luscious Lemon Meringue Pie with a Marshmallow Cream meringue. With just the right amount of tartness and a topping that is the crowning glory with a billowy and just the right amount of sweet, marshmallow fluff
recipe roundupLemon Sour Cream Pie - Tastes Better from Scratch

Supposedly one of the BEST Lemon Sour Cream Pie recipes out and about that definitely needs to be tried sooner rather than later.
recipe roundupSlow Cooker Apple Pear Crisp - Damn Delicious

The easiest fuss-free apple pear crisp made right in your crockpot with a sweet crispy topping that is TO DIE FOR!!! The most difficult thing about this is choosing which ice cream flavor to go with your apple crisp.
recipe roundupPeach Cobbler - Buns in my Oven

This peach cobbler recipe is made with a super simple filling of fresh or frozen peaches, brown sugar, and cinnamon. The cobbler topping is outrageously good and you won’t be able to stop nibbling on it!
recipe roundupEasy No-Bake Coconut Cream Pie - Completely Delicious

The dreamiest (and easiest!) no-bake coconut cream pie recipe around! There’s no baking or cooking required to make this simple coconut cream pie! All you need is a few basic ingredients, a pie dish, and your refrigerator. Easy-peasey!
recipesCoconut Cream Pie - Baker Betty

This classic recipe for coconut cream pie combines several pastry components. Rich and creamy coconut pastry cream is the filling of the buttery pie crust and its all topped with real whipped cream and toasted coconut. This pie is bakery quality and is sure to impress!
recipe roundupChocolate Velvet Pie with Meringue Crust - That Skinny Chick Can Bake

A dreamy chocolate velvet pie in a melt in your mouth meringue crust! A meringue shell is topped with incredibly rich, dreamy chocolate whipped cream and chocolate shards.
recipe roundupRaspberry Cream Pie - Tikkido

A cool, creamy, and delicious raspberry pie with graham cracker crust. Think a fruity raspberry layer atop a creamy bottom and textured nicely with a graham cracker bottom.
Banana Pudding Peanut Butter Pie - The Gold Lining Girl

An irresistible, easy-to-make, no-bake dessert! This Banana Pudding Peanut Butter Pie is a cinch, and who doesn’t love bananas and peanut butter together?

Here are the websites of the talented Bakers featured above:
Bake or Break –
A Feast for the Eyes –
Tastes Better from Scratch –
Damn Delicious –
Buns in my Oven –
Completely Delicious –
Baker Bettie –
That Skinny Chick Can Bake –
Tikkido –
The Gold Lining Girl –

For more Recipes featured on the Pie Addict head over to our Recipe Index!

A Visit to Dangerously Delicious Pies DC

Dangerously Delicious Pies. Back in our nation’s capital for the week for ‘work’ (and by WORK I mean my DAY JOB) and made sure to make an effort to work my way down to one of Washington D.C.’s most prestigious pie shops – Dangerously Delicious Pies. Oh, they had great pies (I picked up a blackberry while I was there), but there was even more going with Dangerously Delicious Pies than I realized!

dangerously delicious pies
Dangerously Delicious Pies

First off, I love the ambiance of Dangerously Delicious Pies. Its got a great and unique look inside the pie shop, and one that really set it apart from other shops I have visited.

There was ‘some’ seating that I saw, but not much, which gave me the impression that most just pies ordered for pickup. The staff were ultra friendly, and were genuinely eager, to listen to my personal story and path taken toward opening my own catering service back home.

Dangerously Delicious Pies

As you can probably tell, I really REALLY liked the Dangerously Delicious Pie packaging. The branding was top tier!

Many probably don’t pay much attention to the box you pick a pie up in, and that’s understandable. For me, however, I love great design and especially uniquely branded packaging, like the box my blackberry pie came in from Dangerously Delicious Pies.

It was a heavy cardboard carton with a comprehensive list of my fruit and savory pies around the edge of the packaging. The website address was emblazoned on one edge as well. And on the lid, an all black, branded Dangerously Delicious Pie logo design. I loved it! Yea, I’m weird like that!

Dangerously Delicious Pies
Dangerously Delicious Pies

Despite there being a rather lengthy list of pies, typically sold by Dangerously Delicious Pies, there was probably only about half of those ready to go in the shop.

I had a hard time deciding between the Caramel Apple Crumble, Mixed Berry, Blueberry and Blackberry pies on-hand, but ultimately chose the Blackberry.

Crust was both plentiful (pretty thick and tender) and tasty, and the blackberry filling was deep!

Dangerously Delicious Pies
Dangerously Delicious Pies

Not sure when I’ll be able to make my way back to Washington D.C., so I made sure to make the most of my opportunity, and visit Dangerously Delicious Pies.

What’s the message here? Never take any day (or any THING) for granted. If you’re ever on a trip (personal or business), always live every day like it the last. Take advantage of your opportunities as you never know when you’ll get another.

9 Simple Tips for Making the Perfect Pie Crust

I’ve made a fair amount of different types of pie crust in the relatively short time that I have been a pie baker. And, as a result, I have managed to pick up a rather substantial number of helpful but essential tips, both from trial and error and learning along the way, to craft the perfect pie crust each and every time.

Some of these tips may seem pretty straight forward and obvious and some may be things you never really knew. In any case, my hope is, that some or all of these can help you in some way, shape or form, when you’re putting together your own perfect pie crust.

9 Tips for the Perfect Pie Crust

1. Ingredients Need to be Cold
For flaky butter pie crusts, your butter needs to be kept COLD! So don’t pull that out of the refrigerator until the last possible moment. And, not only the butter, but you should also chill the FLOUR that end up using for the pie crust. Take your bowl of FLOUR and place that in the freezer for a few minutes. Also, if you use a PASTRY CUTTER, throw that in the freezer as well. Everything that can be chilled and kept cold, from the ingredients to your pie making tools, must be. You DO NOT want to work with semi-melted butter, or warm flour as that will work against you, in getting that perfect flaky pie crust.

2. Use a Pastry Cutter

Speaking of PASTRY CUTTERS (above), I highly recommend having one on hand when trying to put together your pie crust. Some folks use their hands and others use a food processor, which is perfectly fine, but I would get familiar with using a PASTRY CUTTER. It keeps your hands away from working the dough (that ‘body heat’ can also work against you and your ‘chilled’ ingredients), and it cuts up the butter so its nice and chunky, which helps with that flaky crust. Not going to kid you, it takes a little ‘muscle’ to work, but the results are tough to argue against!

3. Use a dash of apple cider vinegar [PRO TIP]
When trying to get that perfect, flaky, pie crust, sometimes you’re willing to try anything, no matter how far-fetched or strange it sounds. For me, the notion of adding a little apple cider vinegar to my pie crust mix was a bit odd, but I ended up trying it anyways and it helped. Basically, vinegar helps prevent the formation of gluten which makes the pie crust ‘tough’.

4. Let the Dough Rest
After you finish working your ingredients together and have your dough wrapped up, let it rest. I usually wrap it up and let it sit in the refrigerator for up to an hour or more before rolling it out. By chilling the dough before rolling it out, you allow the gluten in the dough, time to settle down and relax. This actually makes your pastry dough easier to roll out and cuts down on any shrinking during the baking process

5. The Pie Dish is Important

6. prevent soggy pie crust
My favorite pies are fruit pies, but as you already know, fruit pies tend to be overly juicy, and its very easy to end up with a ‘juice-logged’ soggy pie crust which is no-good! There’s several different things you could do to prevent this, but it will take some trial and error.

  • Blind Bake the pie crust first. Blind baking means you pre-bake the pie crust first (without any filling in it). You do this by covering the bottom pie crust in foil and then weighing that down with dried beans or ‘pie weights‘, to prevent the pie crust from rising up and developing air pockets.
  • Brush with egg. Another way to prevent soggy pie crust is to ‘seal’ the pie crust – essentially creating a barrier between the crust and the filling by brushing the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding in the filling. The proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.

7. Brush with Egg

Giving your pie a nice even, brush of egg wash on top, helps create a beautiful, golden brown pie crust. What’s equally important (as mentioned above in item #6), is brushing the same egg wash on the bottom crust to help seal it and prevent a soggy pie crust. To help create the egg wash? Take my advice and pick up a decent egg white separator.

8. stop pie crust from shrinking

9. protect the edges of your pie crust
You don’t want the edges of your pie crust to toughen and burn. The edges often bake the quickest, so while they will probably look like they are MORE than baked, that doesn’t mean the pie has finished baking. So what you need to do is protect those perfect pie crust edges. The quick and easy way would be to take a couple strips of aluminum foil and warp then around the edges of the pie. The other and more professional option if you’re serious about baking pies, is to obtain a pie crust shield, and protect the edges of your pie in this manner.

Perfect Pie Crust Bonus Tip
And lastly, from the renowned KITCHN website, 4 ADDITIONAL tips to Getting the Perfect, Golden Pie Crust

Video: How to Roll Out Pie Crust

There’s nothing like making your own pie pastry. Sure, it adds a bit more time to the pie making process, but a good, flavorful pie crust makes all the difference between a homemade and a store bought pie. I can’t tell you how many times my pies have been compared to a store-bought pie or pie purchased from a local bakery and hearing that my crust had so much more flavor to it? But ‘making’ pie pastry is only part of the process. You still need to know how to roll out pie crust as well!

When I first started rolling pie crust, I had no technique or care how I rolled it out, as long as it was more or less circular and was large enough to fit into my 9-inch pie dish.

What I didn’t know then that I know now, is that there IS a technique.

There IS a proper way to roll out pie crust, and there is an optimal thickness you want to have.

Needless to say, it took me a while to realize this, which is why I wanted to make sure that you learned how to roll out pie crust the proper way right from the get-go!

Below is a great video from King Arthur Flour, on how to roll out pie crust, the proper and correct way.

How to Roll Out Pie Crust

If you really plan on taking your pie making to the next level, you may also want to look at additional equipment, like quality rolling pins, and a pastry mat.

How Long Does Pie Last?

How Long Does Pie Last? How Long Does Pie Last? I get asked this question all the time by friends and family when they come over and I tell them that I just tossed the last couple slices because it had essentially expired. It is the million dollar question and concern however, for anyone thinking about making a pie and wondering how long it would last?

Now, mind you, I’m referring to homemade pie, not store bought pie.

How long does pie last depends on a variety of things, such as ‘how it was prepared’ and ‘how the pie was stored?’

Table: How Long Does Pie Last

Fruit Pies2-3 days6-8 months
Fruit Pies (Fresh Fruit)1-2 days
Cream Pies2-3 days6 months
Custard Pies2-3 days
Pumpkin Pies2-4 days6-8 months
Pot Pies (Savory)2-4 days6-8 months
Pie Crust Mix6-8 weeks
Refrigerator Pie Crust4-6 weeks6-8 months
Frozen Puff Pastry1-2 days8-10 months
Baked Puff Pastry1-2 weeks6-8 months

How to Properly store PIE

So now that you have a better understanding of generally, how long various types of pies last, let’s learn how to properly store PIE so we can extend its life just a little bit longer, eh?

It should go without saying that placing your PIE in the refrigerator can and will EXTEND the ‘shelf life’ (how long the pie will last) of your PIE. So after cutting some slices, in the fridge goes the pie. Keep it refrigerated as much as possible.

A just made, un-cut fruit pie can sit on the counter for 2 days. Cream pies should, of course, always be in the fridge. Once cut, all manner of pies should be wrapped and refrigerated.

When you are ready to place you pie into the fridge, be sure to store it in a tightly closed container or wrapped with plastic wrap to keep all air out.

For long-term storage, you can freeze your pie while still preserving its taste, if you use an air-tight freezer safe container.

How to tell if PIE has gone bad

This is important, because you definitely don’t want to get sick or ill eating a slice of pie that has gone bad. I know it’s tempting! Especially if it looks fine, and if there is a lot left and you don’t want to waste it (speaking from experience!).

When talking about ‘How long does pie last’ we absolutely need to address what happens when the pie has ‘lasted’ BEYOND what I have listed in the table above.

TRUST YOUR SENSES! Look at the crust. The pie crust is usually the first item to show signs, that the pie is going bad. What happens is that the pie filling will begin to lose water, which will in-turn, make the crust soggy. This is a sign that the pie is bad and should be discarded immediately.

Also look for mold and if after all this, you don’t see soggy crust or mold but it doesn’t smell right? Discard it immediately. Better safe than sorry right?

Pie Storage

how long does pie last
Pie Carrier by Sweet Creationsn 2-piece-set, 12" L x 12" W x 4-1/4" H

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how long does pie last
Fox Run 55426 Pie Saver, 10-Inch, Plastic, Red

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how long does pie last
Tupperware Round Pie or Cupcake Keeper, 12-Inch, Sheer with Mint Seal

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how long does pie lastNordic Ware Natural Aluminum Commercial Hi-Dome Covered Pie Pan
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how long does pie lastPyrex Portables Pie Carrier with 9-Inch Pie Plate
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My 3 Most Popular Pies Made in 2016

Well 2016 is nearly over and as I look back on my experiences with baking pie for a full year, I can honestly say I have learned A LOT! I have learned how to use different tools and appliances, different techniques, different ingredients and recipes. What I have also learned is that there are certain pies which have become an extremely popular request from family friends and acquaintances. Want to know what Popular Pies everyone has been craving? Come on in.

Popular Pies in 2016

The Skillet Apple Pie

popular pies
No pie has been more popular than my Skillet Apple Pie. ‘As American as Apple Pie’ is an understatement in this household, as more ‘Granny Smith’ apples have perished, in the making of this fantastically flavorful dish, in my kitchen than any other.

I have made these pies for events, for birthdays, for pot lucks, and just because. And these are requests that are made from friends and associates to both myself and my wife from both our ‘daytime’ working jobs. Word gets around and when people want pie, the Skillet Apple Pie has been the most popular of my Popular Pies throughout the year!

Strawberries & Cream Pie

popular pies
What started out as my daughter’s HANDS-DOWN favorite pie of all-time, has quickly ascended the ranks to become my second-most requested of my Popular Pies of 2016. Forget the notion that this is the perfect pie for those hot Summer days. I have made this Pie in every changing season from Summer and all the way through the single digit temps of the Winter (In Boise, Idaho anyways).

Triple Berry Pie

popular pies
Everyone loves berries. My family’s favorites has steadily rested upon my Blackberry Pie, but outside the home, the fan favorite has been the Triple berry (or, Mixed Berry) pie recipe.

Taking all three of nature’s magnificent creations – blackberries, raspberries and blueberries and allowing us to throw them together under one warm, buttery crust blanket. It’s relatively plain (as the above mentioned popular pies go…), but no less delicious. It’s a good thing too, that these are relatively simple to make, since I have made a BUNCH of them over 2016 and I anticipate many, MANY more to come in 2017.

11 Essential Tools For The Perfect Pie Crust

The perfect pie crust. There are many who would argue that the most important part of a pie is the crust. And I’m not just talking about the taste and texture of the crust but the look or ‘presentation of the pie crust as well. There are a number of techniques and tips I can offer with regards to ‘shaping’ and forming pie crusts in decorative works of art, but that is for another day and time! What I’ve listed below are a number of ESSENTIAL pie pastry tools, every aspiring and practicing pie baker should have, in their kitchen, to assist them in not only making a magnificent pie, but also the PERFECT PIE CRUST.

Most importantly, is that I either own or have tried each and every pie crust tool on this list, so I can speak from some aspect of experience at having at least used these tools in some capacity.

So without further ado, here are 11 tools for the perfect pie crust:


pastry-blenderOrblue Pastry Cutter Stainless Steel
Superior Quality - The Professional Dough Blender is engineered from stainless steel construction so it will NOT break, bend or rust. This pastry cutter was meticulously designed to serve you for years and decades to come.

Effortless Mixing - This pastry blender with blades quickly cut butter or margarine into dry ingredients such as flour, sugar or baking powder, combining a set of wet and dry ingredients seamlessly so you can bake your pie crust or cookie like a boss.

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lattice-dough-cutterPrince Lattice Dough Cutter
Arranging a lattice crust is not difficult. It may at first look quite challenging, but after you've done it a few times, you'll see it really isn't too tough. That being said, there are pretty nifty tools like this lattice dough cutter, that I have used a few times already, that can make things easier and quicker.

Definitely a useful item to have on the shelf, to try out from time to time.

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nordic-pie-cutterNordic Ware Lattice & Hearts Pie Top Cutter
My mother one day surprised me, with the Nordic Ware Lattice & Hearts Pie Top Cutter. I hadn't really been looking at getting into decorative pie crusts initially as I was still learning the trade. But over time when I started to venture into more creative recipes and presentation, this hearts pie crust cutter became a much more valuable piece of equipment.

I'll tell you what, the designs you can make are really quite cool, especially after you have baked the pie.

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wilton-pie-crust-cutterWilton Double Cut Out Pie Crust Cutters
Like the Nordic Ware item above, these decorative pie crust cutters only add to the deliciousness of your pie dish by sprucing up the top crust some. I use these quite often actually when I'm making pies for events, or special occasions. Nice when you have some dough scraps to put to good use.

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marble pastry boardFox Run White Marble Pastry Board
I got my marble pastry board shortly after I purchased the marble rolling pin. No, I didn't need a matching set. I liked the fact that the marble enables these tools to stay cold, which is EVERYTHING when it comes to working with pie pastry in an efficient manner. The marble board coupled with my rolling pin made keeping pie pastry cold amazingly easy.

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pastry shieldTalisman Designs Adjustable Pie Crust Shield
Your pie crust edges will be the first to burn and crisp up when baking, so its in your best interest to not let that happen. You could try the cheap and relatively crude method of wrapping some foil around the edges or the REAL easy way by using a pie shield. I've used both methods and I'll you what, the pie shield is quick and easy and inexpensive. Trust me, I've used both.

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Easy No-Mess Pie Crust Maker BagMrs. Anderson’s Baking Easy No-Mess Pie Crust Maker Bag
I would almost consider Mrs. Anderson’s Baking Easy No-Mess Pie Crust Maker Bag cheating, but really, can it be considered 'cheating' when your pie crust is PERFECTLY measured in size and thickness to make that most awesome of pie recipes? I didn't know what a pie bag was until I picked this up and tried it. Very very cool!

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Pie WeightsPerfect Crust Pie Stainless Steel Weight Chain
Pre-baking (baking blind) pie crust is quite the common act for the aspiring and avid pie baker. I must admit, I used to use dried beans when I first started out, but have since 'upped' my pie baking game by using this weight chain. I like how you can 'shape' it much better than a mound of beans. When you're ready to start really making things look good, this is a good substitute to have over dried beans for pre-baking.

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pastry scraperOXO Good Grips Multi-purpose Stainless Steel Scraper
I consider my pastry cutter to be one of the most indispensable pie pastry tools in my kitchen. I don't entirely know what they're SUPPOSED to be used for, but I use them to scrap dough from my rolling pin, scoop up pastry from my pastry board and mat, break up dough, you name it. A great organizational and 'clean-up' tool that's for sure.

I have several on-hand but I like my Orblue because of the grip. Just extra assurance when your hands have butter, or flour or some other slippery substance on them.

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Rolling PinMarble Rolling Pin and Base, White
How many rolling pins do you have in your kitchen? Be honest now! And don't be ashamed if you have several, obtained over the many years you have been honing your pie baking craft! I have several, with one being this marble beauty! It's heavy, which I like as you don't have to exert so much energy rolling out pie pastry, and its cool surface is nice to help prevent your dough sticking to it.

In fact, if you toss it in the freezer for 15-20min before using, that's even better.

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french rolling pinThe Original French Rolling Pin
Like many pie bakers (and homemade pizza connoisseurs...), I started my pie baking adventures using a standard CLASSIC wooden rolling pin. It's what my mom used and so naturally that is what I adopted. Since that time however, I have since migrated to the French style rolling pin, which although challenging at first, has proven to give me much more control over rolling out pie dough.

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Pie Baking Practice Makes Perfect

Keep moving forward. It’s a great MANTRA that I’ve used time and time again, and one, that I picked up from an a animated film, and family favorite in the home – Meet The Robinsons. The quote was used throughout the film, which originated with none other than Walt Disney. It essentially means, through thick and thin, through challenges and turmoil, through absolute screw-ups in the kitchen…KEEP MOVING FORWARD. Well tonight, this was my guiding light as I used what little free time I had to practice on some things I needed practice on. Let the Pie Baking begin!

Nobody’s perfect and even the great cooks and bakers online, more times than I can count, often explain in great detail their screw ups, mess ups, and mishaps in the kitchen, that they tend to make but learn from. Every baker has to contend with these ‘demons’ and every baker’s demons are different in some respect. For me, my demons baking pie have been revolved around – thickening.

A few weeks ago my mother informed me that she had purchased both she and I another pie baking book – The Art of The Pie, by Kate McDermott – a FANTASTIC book by the way, hefty in pages, recipes and the photos – oh my Lord! Yesterday the book arrived on my doorstep and I couldn’t wait to tear through it.

I maybe only got 20 pages in, before I came upon a couple small THICKENING tips that I couldn’t wait to incorporate into my next pie.

I had until next weekend to practice since we had a big, end of the summer BBQ coming up with a group of family friends. Can you say PORK CARNITAS? And since I managed to find some free time this Saturday evening, I decided now would be as good as time as any to ‘try my hand’ at some of these VERY SUBTLE, but potentially game changing tips, to help me thicken up my pie fillings.

I choose a REALLY simple Triple Berry Pie recipe on KNEAD TO COOK, to practice with, one because it was simple, but also because I had the ingredients already on-hand. Another HUGE plus!


Pie filling. I love to really ‘stuff’ my pies with every ounce of pie filling that I can, It doesn’t matter if I’m making a blackberry pie, raspberry pie, triple berry pie or apple pie, I stuff every last piece of fruit ‘under the DOUGH hood.’ If there’s anything leftover in the bowl above and beyond what the recipe called for, I find a way to add them to the party. But I was going about this all wrong, or so I thought.

In Art of the Pie, Kate mentions on more than one occasion that when she spoons in the pie filling, she doesn’t pile it up to the rim the of the pie dish as I ALWAYS seem to do. She instead only fills up the pie dish a half inch below the rim of the pie dish.

When I read this, my first thought was – that doesn’t seem like a lot of pie filling? A half inch below the rim?

But who was I to question a baking aficionado like Kate. So like a good little ‘padawan’ learner (pardon my Geekness in using a Star Wars term…), I followed in step, only filling up my pie dish to below the rim.


My pie fillings are sometimes runny. Not super runny, but ‘runnier’ than I would like. It’s one of my pet peeves and one in which I constantly struggle to resolve, on a consistent basis. Sometimes a pie comes out after cooling, near perfect, and other times I shake my hand in bewilderment as to what went wrong. My ‘PIE GAME’ isn’t consistent and THAT ladies and gents is why I continue to lose what little hair I still have left!

When pie baking, I have made pies using frozen fruits and fresh fruit. The fresh fruit seem to be juicer than the frozen, but that doesn’t always seem to be the case. The frozen fruit I like to thaw and then use in my pies, and have had mixed results with those as well.

What I haven’t tried was using frozen fruit, without thawing first. I read that it is better to use frozen fruit, as is, and place it in the pie dish just after mixing in whatever other ingredients the recipe called for. Using frozen fruit in this manner was said to keep the juiciness of the pie under check. Sounded like a plan to me.


I tend to roll out my homemade pie pastry just a little too thin. I try not to, but when I roll, the pastry just never seems large enough to cover the pie dish and leave some overhang for forming the edges. So, I roll and I roll big.

Well, I shouldn’t be doing that. So I rolled out tonight’s pie pastry about a 1/4 inch thick (more or less). Anxious and very curious to see how this bakes out while also HOPEFULLY helping to keep my pie filling juices in check.


The finished product was….not what I expected.

pie baking

When I removed the pie from the oven, I could see through through the glass pie plate that my bottom crust was browned, as was the top crust. I did have concern when I saw that the juice bubbling on top was a little ‘thin’, and that concern was rightfully so. I let the pie cool and rest through the evening.

Morning came, and I was eager to see the results. With a hot cup of joe in hand I excitedly cut into the pie, the juice bubbling up around the knife. I lifted a good portioned slice to my plate and I could see right away that the juice wasn’t thickened hardly at all. This pie baking exercise was already starting off on the wrong foot. UGH!

The flavor was good, and the thickened crust definitely was a plus, and one that I will repeat again, but the pie filling was as juicy as ever and not what I intended. Maybe I didn’t put in enough corn starch? Maybe I should have thawed the frozen fruit and drained off as much as the juice as possible? Maybe, maybe, maybe….

Oh well, definitely some things to take away from this pie baking experiment, and nothing to get down on, that’s for sure. Every exercise like this is a learning lesson and makes me that much better the next go-round. You’ll see! Here’s to THE NEXT PIE! Cheers!

“Around here, however, we don’t look backwards for very long. We keep moving forward, opening up new doors and doing new things, because we’re curious… and curiosity keeps leading us down new paths.” – Walt Disney

14 Oreo Cookie Pie Dishes | Quick & Easy To Make

Who doesn’t like Oreo cookies? How about oreo cookie pie? Even if the ‘waistline’ can’t handle devouring oreo cookies like we ALL did back in the day, you gotta admit, that somewhere in your youthful days you remember woofing those down. I have to come clean – I’ll be the first to declare that I haven’t eaten an oreo for some time. BUT, if you were to crush and mix oreo cookies into a cool, creamy pie dish or pie crust, I’d be first in line to get a mouthful, as I’m guessing, many of you would?

But don’t fret, I have 11 of the most delicious and SIMPLE to make oreo cookie pie recipes listed right here, for your consumption pleasure, should you wish to reminisce about the younger years!

Oreo Cookie Pie Recipes

oreo cookie pieNo-Bake Oreo Pie
Beth over at THE FIRST YEAR has put together a masterpiece and all-star ingredient list for this No-Bake Oreo Cookie Pie - Oreo crust, oreo cream cheese filling, chocolate ganache and topped with oreos.
This is definitely a recipe you walk into REALLY LIKING oreo cookies!
Heavenly Oreo Cookie Pie DessertHeavenly Oreo Dessert
Holly's about description on her site - LIFE IN THE LOFTHOUSE reads "...loves to create easy and delicious recipes." You got that right! Think Double-Stuffed Oreo cookies, chocolate pudding and cream cheese and go from there!
Peanut Butter Oreo PiePeanut Butter Oreo Cookie Pie
Are you serious? No-bake creamy peanut butter pie, with crushed Oreos, on top of an Oreo crust? Oreos AND Peanut Butter? I'm DONE! Total cook and prep time comes in a little over two hours, though I'm sure the wait will be worth it! Recipe from Taylor at GREENS & CHOCOLATE
Oreo Loves PieOreo Loves Pie
Danielle at TODAY'S THE BEST DAY had initially started with a more basic version of this pie over at KRAFT's site and has since AMP'd the deliciousness and look of that original recipe a hundred-fold. One of the highlights? This pie only needs 5 ingredients!
Oreo Overload Ice Cream PieOreo Overload Ice Cream Pie
Supposedly according to Julie at GLITTER & GOULASH this deep dish creamy icy delight only takes 15min to whip together? This doesn't account for some extended chill time in the freezer, but still, definitely a last minute dessert alternative yea?
Ooey Gooey Oreo Cookie PieOoey Gooey Oreo Pie
Straight from Ashton over at SOMETHING SWANKY - "If you’re an Oreo lover or a chocolate lover or a pie lover or anything in between– this pie is for you. It is intensely chocolate, packed with Oreos, and is the fudgiest thing you’ve ever laid your fork on." Embellish with hot fidge and vanilla ice cream and next thing you know, half the pie will be polished off before morning!
Lemon Oreo Icebox PieLemon Oreo Icebox Pie
Made with a lemon OREO crust, filled with a creamy lemon filling and topped with more crunchy lemon OREO cookies, Erin at DELIGHTFUL-E-MADE has set herself apart from the field of other delicious pie dishes by changing the game and using a rarely seen (and tasted) lemon oreo cookie. I have to admit, I really really would like to try this...
Oreo Snickers PieOreo Snickers Pie
Although the recipe from Kristyn at LIL' LUNA makes this list because of the oreo cookie pie crust, this recipe has sooooo much more to offer that you would really only discover AFTER you've cut into it. The magic of this recipe lies within!
No-Bake Chocolate Oreo Cookie PieNo-Bake Chocolate Oreo Pie
This pie is chocolate on chocolate on chocolate and according to Ashley at BAKER BY NATURE, not for the faint of heart. The first layer is a simple no-bake Oreo crust, which is topped with a chocolate ganache filling, which gets sprinkled with a full layer of crushed cookies. Rich, creamy, decadence in every bite! You can almost taste it right after reading this!
No Bake Oreo Cream PieNo-Bake Oreo Cream Pie
If you're a cookie and cream pie lover you won't want to miss out on giving this recipe a shot from Nikki at CHEF IN TRAINING - an easy homemade Oreo crust with a delicious creamy center and topped with whipped cream and chocolate.
Oreo Slab PieOreo Slab Pie
An oreo cookie slab pie by PILLSBURY. Cream cheese, whipping cream, crushed oreo cookies and hot fudge topping. It doesn't get much simpler than that does it? Also looks like you could feed an army so make sure you bring this to a good-sized event or gathering
No-Bake Chocolate Mint Oreo Cookie PieNo-Bake Chocolate Mint Oreo Cookie Pie
Thank you Kelly for bringing the Chocolate Mint recipe into the fray! Kelly at LIFE MADE SWEETER brings her 'A' game with a No Bake Chocolate Mint Oreo Pie, made with an easy Oreo cookie pie crust filled with a creamy cheesecake filling. Only takes just 10 minutes of prep at that!
3 Ingredient Frozen Oreo Cookie Pie3 Ingredient Frozen Oreo Cookie Pie
From Sharla and THE CHAOS AND THE CLUTTER comes a pie dish that would work equally well for dessert after supper or at a birthday party. And it just takes 3 INGREDIENTS!
Oreo Ice Cream PieOreo Ice Cream Pie
Maegan with THE BAKER MAMA and her Oreo ice cream pie loaded with crushed Oreos, chopped pecans and plenty of chocolate syrup to sanctify any sweet tooth. With this list of goodies in the mix I wouldn't dare argue with her. The presentation alone would have party goers circling the food table all night long!

A little bit from everything in this list of Oreo Cookie Pies from some of the best and most creative bakers across the Web, here, all in one place, on THE PIE ADDICT! From cream pies to ice cream pies, to regular, double stuffed and lemon oreo cookies, if you take the time to work your way down this list of recipes you will of covered a portion of the oreo cookie pies out there.

But as always, if you know of a recipe that defies all logic and deliciousness that you don’t see on this list, by all means let me know in the comment section and i’ll be sure to review and amend this list if necessary!

Happy Pie Baking!

Superbowl, Friends, Good Food & Triple Berry Pie

Superbowl 50 is officially ‘in the books’ as they say, with the Denver Broncos and the venerable Peyton Manning winning in convincing fashion over Cam Newton and the Carolina Panthers. The professional football season has come to a celebratory end, and what a finale it was with the evening spent watching the big match with friends, great food and mouth-watering PIE!

berry pie

As it was with any gathering, I typically liked to use these opportunities as a taste-testing ground for my latest ‘spirited’ pie recipe, and what better event than Superbowl to bring a bourbon or whiskey-made dessert? But, since I was sure there’d be plenty of good drink to be had, and the since many of us had to work the next day (UGH!), I decided to whip together something equally as flavorful (sans the alcohol) – A Triple Berry Pie.

triple berry pie

A Triple Berry Pie combines the best of the berries that I love – Blackberries, Raspberries and Blueberries, so I had confidence that there was very little that could go wrong (fingers crossed). And all this laid snug under a soft, cover of my ‘go-to’ favorite – homemade, flaky buttered crust. It was more-or-less a relatively ‘safe’ recipe to whip together in record time and be delicious enough to ‘do the job!’ so-to-speak!

berry pie

Our friends, Rob and Carmen, through together a great (and somewhat healthy mix, I might add) collection of finger foods from veggies and dip to Rob’s world class chicken wings. My wife brought along her FACE-MELTING, but ultra delicious salsa, and me, well, I had my Triple Berry Pie to help polish it all off! I should add that Andrew (the son with a mean MAN-BUN) also introduced TO THE WORLD (actually, just me, but I felt like it needed a world class intro…), an amazing sausage, cream cheese, something, something dip that was….can’t even describe. It was that good. I almost felt like running home to whip up some biscuits, bring them back and smother them with Andrew’s dip. It was silly crazy good!

Half Time Means Pie Time!

Maybe its just me, but each and every time I bake up a pie dish, pull it out of the oven and let it cool before cutting into it, the anticipation for me is almost unbearable. This being pretty comical, being that I go through these same anxious feelings each and every time I make a pie. Maybe that’s some of the allure of making pies? Throwing all these ingredients together and then being literally blind to the ‘magic’ that takes place beneath the crust while it bakes. When its finally time to cut and serve, I get that same ‘Christmas morning’ excitement I used to get when I was little, waiting to rip open presents to see what lay hidden within!

Superbowl halftime came and in we all went, face first into a still somewhat warm and sweet smelling pie. Carmen did the honors, slicing everyone generous HEAPS of berry delight and topped them all with a heavy dab of whipped cream.

I should’ve recorded the silence in the room as ‘lions’ ripped and tore at the pie carcass! Maybe a little too vivid, but you get the gist.

triple berry

Luckily, everything turned out fantastically wonderfully, with happy, berry-smudged grins giving me the ‘thumbs-up’ that yet once again, The Pie Addict has delivered! My work here was done.


Triple Berry Pie

Prepare Double crusts for one 9′ pie pan
7 cups total of fresh or frozen raspberries, blueberries and blackberries (about 2 1/3 cups of each type of berry)
1 cup granulated sugar
1 Tbsp lemon juice
4 Tbsp cornstarch
2 Tbsp butter
1 egg white, beaten with a fork (egg wash)
Pinch of cinnamon and nutmeg to sprinkle on top!


  1. Add your berry mixture, sugar and lemon juice to a large saucepan over medium heat. Simmer (med heat worked for me), until warm and juicy, about 5-10 minutes (but keep an eye on it), gently stirring occasionally. (taste it and see if it’s sweet enough for your liking. If you want it sweeter I would add maybe a 1/4 cup more sugar.). Remove from heat.
  2. Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth (it’s easier to mix in the cornstarch at this point so that you can get all the clumps out). Put saucepan of berries back on the stove and bring it back to a simmer, then slowly pour in the cornstarch/juice mix. Gently stir mixture (try not to crush or break up the berries. the berries for the most part break down when over the heat, but try to keep them as whole as possible if you can!), until thickened, about 2-5 minutes.
  3. Remove from heat and stir in the butter. Roll out the bottom crust and place in 9″ pie dish. Pour mixture into unbaked pie shell. Roll out and add crust top.
  4. Pinch the edges of the top and bottom pie crusts together and crimp the edge. Slice in a few vent slits on top for steam to escape. Brush egg wash over the top of the pie and sprinkle lightly with sugar, cinnamon and nutmeg.
  5. Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
  6. Remove the pie to a wire cooling rack and allow to cool for several hours. Once cooled completely, dig in, and be sure to come back and let me know how it turned out!

Easy to Make Meringue Topping for Pies

I have made more cream pies in the last 6 or 7 months than I have made or eaten in the last 10 years. No doubt that my Pie Baking ventures have taken me to parts unknown and both far and wide. And one of the specifics that I have had to learn during this time is how to make a Meringue Topping.

What was surprising was how easy and quick it was to make a Meringue Topping. With ‘EASY’ and ‘QUICK’ being the operative words here! Because we all know how much OTHER preparation goes into putting together a pie dish, especially a cream pie, so anywhere in the process where you can limit the time it take to make something is great!

Where did I do to pick this most important of skills up? Better Homes and Gardens!

Better Homes and Gardens has a wonderfully SIMPLE, step-by-step, instructional list of what to do to whip up a quick, light meringue topping that melts in your mouth and adds a wonder flavor and texture to your fruit or pie dish.

Not to take any credit away from Better Homes and Gardens – if you would like to bookmark this quick and easy Meringue Topping recipe for your next pie dish, see – How to Make Meringue Topping for Pies on Better Homes and Gardens.

Last Note…

If you get a chance to make this recipe, come on back to The Pie Addict and in the comments below, let me know how it turned out, what you found easy or more difficult. We would love to share that with other readers! Happy Baking!