Food Friday: Sweet and savory pies for your Thanksgiving table this year
Three Chicago pastry chefs share what they’re cooking up for the holiday and their tips for making the perfect pie.
By Stephanie Kim
Food Friday: Sweet and savory pies for your Thanksgiving table this year
Three Chicago pastry chefs share what they’re cooking up for the holiday and their tips for making the perfect pie.
By Stephanie Kim
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A Thanksgiving meal isn’t complete without a pie. But the question is: What kind of pie should you add to your table?
Reset checks in with three Chicago pastry chefs who’ve mastered sweet and savory pies.
Tips for sweet pies:
- The most important thing is planning: Do not make the pie the morning of Thanksgiving
- Make the pie crust ahead of time and make sure all your ingredients are cold, which will give you a more flaky crust
- Bake your pie the day before to let the flavors marinate
- Then finish the pie (with whipped cream or toppings) the day of Thanksgiving
Tips for savory pies:
- ep your pie dough cold; avoid overworking it, and chuck it in the fridge to chill if it becomes too warm
- Make sure your pie pan is thoroughly buttered/greased before forming your dough into it
- Chill your dough in the pie pan prior to adding your desired filling to it
- Make sure that your filling is thoroughly cooked and chilled before putting it in your chilled dough shell
- Poke a couple of holes in the top crust prior to baking to allow excess steam to escape
- Bake and enjoy!
GUESTS: Hsing Chen, pastry chef and co-owner at Andros Taverna
Art Jackson, co-chef and co-owner of Pleasant House Pub
Chelsea Jackson, co-chef and co-owner of Pleasant House Pub