Good Food
A ready made pie crust, dissected
In 2014, a buttermilk pie in a pre-made Pillsbury crust slipped through the cracks to win the Kentucky State Fair pie contest. Even though the crust was not baked from scratch. We called Dr. Theodore Lioutas to find out how such a thing could happen and what makes a ready made pie crust so flaky and good.
By Evan Kleiman • • 1 min readIn 2014, a buttermilk pie in a pre-made Pillsbury crust slipped through the cracks to win the Kentucky State Fair pie contest. Even though the crust was not baked from scratch. We called Dr. Theodore Lioutas to find out how such a thing could happen and what makes a ready made pie crust so flaky and good. A research professor in the food engineering department at the University of Nebraska-Lincoln, he's got 30 years of food science experience at General Mills, PepsiCo and Campbell Soup.
Music: "The Carousel" by Marc Jugerman & "Breaking Point" by Peter Bjorn and John
The full episode
1 of 3
PieCast 2: Ready made crusts, tips for vegan baking and Cuban pies- 0:00A ready made pie crust, dissectedYou’re reading this
- 11:31Vegan pie-making tips from Clara Polito
- 17:20The flavors of a Cuban pie
The full episode
1 of 3PieCast 2: Ready made crusts, tips for vegan baking and Cuban pies- 0:00A ready made pie crust, dissectedYou’re reading this
- 11:31Vegan pie-making tips from Clara Polito
- 17:20The flavors of a Cuban pie