The Pie and Pastry Bible
Crisp Meringue Pie Shell or Topping (White, Cocoa and Bitter Chocolate-Speckled)
Page 575
| Course Type: Pies and Tarts
(2 reviews)
View photos (2)Tags: fat free
Recipe Review
Queezle_Sister from Salt Lake City, UT
Light crispy meringue - this well written recipe was easy to follow. I followed Rose's advice and used a pastry bag to pipe a spiral of meringue in a pie shell. I had a bit of trouble with air pockets, but largely smoothed them out with a spatula. Two hours of baking at 200˚, and its done.
I like this option for a fat-free crust. However, I had a lot of trouble serving the pie, as the crust didn't release easily from the pie pan. I did grease the pan with a bit of canola oil, but clearly that was not sufficient. I guess make sure you apply plenty of oil - or is there a secret I do not know about??
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