Tips! Get Your TG Tips Here!

 I've got two videos up on The New York Times website, one giving away my favorite pie crust tips (click here, with a recipe for my Brown Sugar and Apple Spice Pie here) and another that's all about that holy grail of gravy makers everywhere: lumpless gravy you can make ahead (click here).

The pie crust post has been up for a few days and I've already received a fair few questions about it. For example: Shouldn't the butter be cold when you add it to the food processor? (Answer: Yes, it should - and it was when I started, but under the videographer's light it quickly warmed to room temperature.) And, shouldn't you seal the top crust to the bottom crust before you bake? (Answer: not in this case - since I'm pre-baking the bottom crust for extra crispness, the top will just fuse to the bottom during the final bake without any work on my part.)

Check The New York Times Diners' Journal tomorrow afternoon, where I'll be giving in depth answers to all your pie questions - and feel free to submit more below! 

Comments

[Amysaraclark]

Just heard you on Leonard Lopate. I knew about the horse "steak," but I don't think I ever knew about the poor bunny.

Amy

[Julia]

I viewed your NY Times video on making gravy (again) in preparation for my post-Thanksgiving turkey feast. While I get the general gist, I'm not quite sure about the proportions of the ingredients. Any chance I can get a recipe from you?

Julia

[Julie]

Wow. Did you really delete my question about the un-pumpkin pie recipe in your new cookbook? Or was it just a goof?