I just want to let you know how adorable you are. My husband sent me the link for your recipe for Puerto Rican pork and I was tempted to be offended because I love my pork shoulder but you make a different kind that I have been longing to make properly. I am so glad to find your channel! I just happened to open it up and there you are making something that I have set in my mind to make. I am so fed up with the store bought pie crust. I just feel like they are made without love and care. If I'm going to spend the calories on a pie I want it to be good good not just phoned in. I knew I needed to subscribe to your Channel. Thank you for being so entertaining and so informative. It's hard to stand out on UA-cam but you do. You really do!
Singing " Marta ..yo tengo un dolor" just kidding..I do have a dolor..am retired..hot bored so I enrolled in culinary school..came across your channel by chance ..but I already " te adore ❤ " ..
You don't HAVE to blind bake it, but I recommend you do just because the amount of bake time for most pie doesn't provide enough time for it to bake on the bottom. Usually a 20 minute or even 10-minute blind bake is sufficient. If you absolutely despise blind-baking the pie, I recommend baking your pie in a metal (or aluminum) pie tin, which conducts the heat evenly and browns the bottom while baking. If you have an oven with a heating element on the bottom, start your pie on the bottom rack for the first 20 minutes, then carefully move it to the middle of the oven for the remainder of the bake time.
@@SenseandEdibility thank you so much for that. But a good part of the reason why I asked about the blind baking part is sometimes when you're in the holiday baking you forget to put a certain pie together and now you just have to put the damn thing in the oven I wanted to make sure that you could do this without having a goopy mess
I just want to let you know how adorable you are. My husband sent me the link for your recipe for Puerto Rican pork and I was tempted to be offended because I love my pork shoulder but you make a different kind that I have been longing to make properly. I am so glad to find your channel! I just happened to open it up and there you are making something that I have set in my mind to make. I am so fed up with the store bought pie crust. I just feel like they are made without love and care. If I'm going to spend the calories on a pie I want it to be good good not just phoned in. I knew I needed to subscribe to your Channel. Thank you for being so entertaining and so informative. It's hard to stand out on UA-cam but you do. You really do!
Thank you so much! It's nice to get some encouragement so I appreciate you taking the time to comment.
I love the q&a at the end. thank you so much! I tend to process the "why's" of stuff when I cook so these are the questions that I ask myself. lol.
I'm the SAME way and it's why I started Sense and Edibility. I want people to know the whys of what we tell them to do with recipes.
@@SenseandEdibility it's definitely appreciated!!
Singing " Marta ..yo tengo un dolor" just kidding..I do have a dolor..am retired..hot bored so I enrolled in culinary school..came across your channel by chance ..but I already " te adore ❤ " ..
Great. Hope to try this with pumpkin pie. Thank you!
This is perfect for pumpkin pie, too! You're very welcome!
Puerto Rican food is great, and my favorite desert is arroz con dulce! There are several recipes online but I would like to see your own take on it.
senseandedibility.com/arroz-con-dulce/
@@SenseandEdibilityThanks!
With this pie dough do you need to pre-bake it before you make a custard pie or can you do both things at the same time
You don't HAVE to blind bake it, but I recommend you do just because the amount of bake time for most pie doesn't provide enough time for it to bake on the bottom. Usually a 20 minute or even 10-minute blind bake is sufficient.
If you absolutely despise blind-baking the pie, I recommend baking your pie in a metal (or aluminum) pie tin, which conducts the heat evenly and browns the bottom while baking. If you have an oven with a heating element on the bottom, start your pie on the bottom rack for the first 20 minutes, then carefully move it to the middle of the oven for the remainder of the bake time.
@@SenseandEdibility thank you so much for that. But a good part of the reason why I asked about the blind baking part is sometimes when you're in the holiday baking you forget to put a certain pie together and now you just have to put the damn thing in the oven I wanted to make sure that you could do this without having a goopy mess
The great thing about pie dough is you can blind bake them, then freeze them so you can use it whenever!
@@SenseandEdibility thank you for reminding me of that
Pate (pastry in french) is pronounced pat.
Thanks! Hope you enjoyed the rest of the video!