Useful Conversions:

Most recipes call for cups, but we like to measure in grams for more accurate pies.

• 1 cup all-purpose flour = 120 grams = 4.2 ounces

• 1 cup whole wheat flour = 130 grams = 4.6 ounces

• 1 cup sugar = 200 grams = 7.1 ounces

• 1 cup brown sugar = 220 grams = 7.8 ounces

• 1 cup powdered sugar = 115 grams = 4.1 ounces

• 1 cup whole milk = 240 grams = 8.6 ounces

• 1 cup sour cream = 240 grams = 8.6 ounces

• 1 cup butter = 227 grams = 8 ounces
  

Our Favorite Tools:

Everyone has their own “favorites” we wanted to share a few of ours. Most of our baking sheets, mixing bowls, measuring cups and measuring spoons were either thrifted at a local charity auction, or purchased from our local grocery store.

• Baking Scale: Escali’s Arti Glass Kitchen Scale

• Pastry Blender: 7-blade blender from Bakers Authority

• Rolling Pin: Joseph Joseph Precision Rolling Pin

• Pastry Mat: We got ours locally, but have also used this one from Williams Sonoma.

• Mixer: The MVP of our kitchen is our Kitchen Aid. My parents have had theirs since their wedding 35 years ago and mine has been going strong for about 10 years.

• Oven Pot: Really any larger oven pot will work for your pie fillings. We use our 6 3/4-Qt Le Creuset Signature Cast Iron Dutch Oven for pie fillings and all sorts of soups.

Tips:

When you’re first making a recipe follow the instructions to the letter. Then you can start adjusting the next time.

• Have fun! If you’re not having fun then it isn’t worth it.

• Weighing your ingredients may take longer, but will result in more fruitful treats.

• Making mistakes can be fun! One of my dearest friends once used salt instead of sugar for a cake and we still laugh about it to this day.

• Try to find friends to join you in the kitchen. One of my favorite things to do with guests is to have them pick a flavor combination and make a pie with me.