Fox 24 News at 7: Rockin’ Bakery Academy Celebrates National Pie Day


We are taking a slice out of your Wednesday, because it’s National Pie Day!

The folks from Rockin’ Baker Academy stopped by Fox 24 News at 7 to help celebrate National Pie Day.

Daymara Baker brought along pastry chef, Kristie Backer to show us how to make pies. Two pies, a Fruit Pie and Chocolate Cream Filling were the pies that were whipped up.

To learn more about what Rockin’ Baker Academy does for the Northwest Arkansas community, click HERE.

Here are a couple of recipes from Rockin’ Baker: 

Chocolate Cream Filling
Sugar 170g
Cornstarch 44g
Salt 1g
Whole Milk 625g
Egg Yolks 4 large
Butter 28g
Vanilla 8g
Chocolate, chopped 85g
1. Mix sugar, salt and cornstarch.
2. Mix together milk and egg yolks, and add to sugar mixture until combined.
3. Pour into a pot and stir continuously until thickened.
4. Slowly add butter in small pieces until melted.
5. Add chocolate and vanilla in small additions until fully melted.
6. Pour into pre-baked pie shell, cover with plastic and place in the fridge until cold.
7. Served with your choice of toasted nuts and/or whipped cream.

Pie Dough
Pastry Flour 200g
Sugar 10g
Salt 6g
Cold Butter 140g
Cold Water 60g
1. Scale dry ingredients in medium-sized bowl.
2. Cut in butter until pea sized pieces remain.
3. Add water and knead until dough forms.
4. Wrap in plastic and let chill for at least an hour. Can be kept in fridge, tightly wrapped for up to a week.
5. Roll out dough to desired shape at between 1/4 and 1/8 inch. Place in pie tin.
6. Fill, fold and egg wash the top and bake at 325F for about 15 minutes or
until golden brown.
7. If using a filling that doesn’t need to be baked, bake pie shell with pie weights inside at 325F until golden.

Fruit Compote
Fresh or frozen fruit 300g
Sugar 30g
Spices As desired
Cornstarch slurry If needed
1. Scale fruit, sugar and spices in a pot.
2. Cook until fruit is soft, smash if desired.
3. If compote is not thick, add a mixture of cornstarch and water about 1 tsp at a time. Boil while mixing to insure no lumps form. Keep adding until desired thickness is reached.
4. Cool and keep in the fridge for two weeks, freezer for a month.

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