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Category ... Dough

Rose's Perfect Pie Plate Booklet

Jan 24, 2016 | From the kitchen of Rose in Recipes

Photo by Woody Wolston

Rose Levy Beranbaum's Perfect Pie Plate, 9-Inch, Ceramic, Rose

The pie plate originally came in a hatbox with a small recipe booklet containing 4 recipes. As it is no longer packaged this way, here is a link to purchase a new booklet which contains my top 10 American pie recipes, my favorite pie crust recipe, tips and step-by-step photos. The pages are laminated.


Rose Levy Beranbaum Signature Series Rose's All Original All American Pie Recipe Deck, Multicolor

Rose's Favorite Flaky & Tender Pie Crust

Nov 29, 2014 | From the kitchen of Rose in Dough

This recipe will be enough for a single crust for the standard pie plate, Rose's Perfect Pie Plate, and for a deep dish pie plate.








frozen unsalted butter, 1/2 inch cubes

8 tablespoons

4 ounces

113 grams

pastry flour (or bleached all purpose flour*)

1-1/3 cups + 4 teaspoon (or 1-1/3 cups)

6.5 ounces

184 grams

sea salt

1/8 teaspoon



baking powder (preferably Rumford or another non-aluminum variety)

1/8 teaspoon



cream cheese, cut into 4 pieces and chilled

1-3 ounce package

3 ounces

85 grams

heavy cream

2 tablespoons



cider vinegar

2 teaspoons



Food Processor Method

1) Process flour, salt, and baking powder to blend.
2) Add cream cheese and process until coarse.
3) Add butter cubes and pulse until peanut size.
4) Add cream and vinegar and pulse until butter is the size of small peas.
5) Scrape dough onto a lightly floured work surface. Use latex gloves or cover hands with plastic bags and press dough until it holds together in one smooth flat disc.
6) Wrap, and refrigerate 45 minutes before rolling.

Notes: Baking powder containing aluminum has a bitter flavor. Most health food stores and many supermarkets carry the calcium variety.You can eliminate the baking powder and double the salt but the crust will be less tender.

*If not using pastry flour to achieve the same tenderness use 2/3 bleached all-purpose flour and 1/3 cake flour
Note: I like to roll my pie crusts no thicker than 1/8 inch and preferably between 1/16 and 1/8 inch thick. This is my posting on the Rose's Perfect Pie Plate.

Winter Pies Are The Best!

Jan 18, 2014 | From the kitchen of Rose in Pie


I just love making pie dough when the temperature drops and i can keep the room at around 60F/15C. This is the ideal temperature for rolling dough as it is supple enough to roll without cracking and can be rolled really thin without softening and needing extra flour to keep it from sticking.

I almost always have frozen sour cherries in the freezer but I've also found an excellent quality cherry pie filling produced by Little Barn. It comes in a 24 ounce/680 gram jar.

Two weeks ago, when the temperature plummeted to the single digits, i cheerfully got out my frozen pie dough scraps and jar of pie filling I've been saving for just such an occasion. I like my pie fillings to be firm enough to cut and just fluid enough to flow every so slightly when cooled, so I stirred 1 tablespoon/15 ml of cornstarch into the filling and brought it to a boil, stirring constantly but gently for about 20 seconds. Then I allowed it to cool completely before adding it to the pie shells.

I made four mini pies, using my favorite flaky creamy cheese pie dough link. You will need a little less than 1-1/2 times the recipe (about 510 grams/18 ounces). I like to roll the dough as thin as possible which is about 1/16 inch.


Continue reading "Winter Pies Are The Best!" »

In Case You Haven't Yet Tried My Favorite Pie Dough

Mar 12, 2013 | From the kitchen of Rose in Dough

My wonderful friend and colleague Lisa Yockelson just sent me the link to this great mention in the Washington Post. I went down to D.C. several years ago to participate in the feature "Chef on Call," which involved teaching a reader how to make my favorite pie crust and two pies. I'm thrilled that it still remains a favorite.

Readers' top 5 recipe picks for Feb.
Published: March 5

An anthropologist might be moved to assess February's five most-viewed online recipes thusly: Washington Post readers appreciate food that's good for them. But that does not affect their devotion to pie.

1. Walnut-Crusted Salmon. A heart-healthy, easy entree from Bethesda nutritionist Elaine Gordon. The recipe appeared in The Post's Local Living section.

2. Cinnamon Baked Doughnuts. Light and delicious, from Ina Garten's latest cookbook, "Foolproof."

3. Flaky Cream Cheese Pie Crust. It's becoming something of a monthly habit, this hard-to-beat recipe from master baker and cookbook author Rose Levy Beranbaum.

4. Banana-Berry Nut Muffins With Chia Seeds. The second recipe from Gordon; these are low-fat and gluten-free.

5. Kale and Chickpea Stew. A healthful Dinner in Minutes dish that's vegan. Serve on its own or over warm polenta.

Here's the link to the Washington Post to get all 5 top picks.

And here's the link to where the pie crust appears on this blog.

Pie Crust for the Lactose Intolerant

Dec 24, 2011 | From the kitchen of Rose in Dough

My friend and fellow author Nick Malgieri and i took a delightful ride to Brooklyn this past summer to eat at a Turkish restaurant we both love. On the way there, of course, our conversation turned to baking--specifically pie crusts. I mentioned to Nick that I have two friends who are lactose intolerant, which means they can't have pie crusts made with butter. Although lard makes a wonderful pie crust, it isn't always suitable, for example, I don't like the taste of the lard with sweet fillings.

Nick mentioned that he had a great olive oil crust in his book The Modern Baker that was just recently released in paperback.
The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Co

He said he was planning to try the crust using nut oils instead of the olive oil. I was so enthusiastic about this that I tried it first but sadly found that on baking, the nut oil loses all of its special flavor. But this means that the olive oil, or say a flavorless oil such as canola oil, works well with sweet fillings. (I also tried it with clarified butter but it made the texture cardboardy.)

Continue reading "Pie Crust for the Lactose Intolerant" »

Product Line: Rose Levy Bakeware

Oct 15, 2005 | From the kitchen of Rose in Equipment

I'm pleased to announce my association with Harold Import Company. Harold Import is distributing my new line called Rose Levy Bakeware™.

Rose Levy Bakeware™ represents my vision for the ideal bakeware that has been brewing in my imagination for years. I'm proud to offer these new design concepts for you to enjoy in your home.

Rose's Perfect Pie Plate
Rose's Perfect Pie Plate is the first product to be developed and I am very proud of it. It has a deeply scalloped border which effortlessly creates a beautiful crimped crust. Also available is Rose's Sweetheart Crème Brulée. Recipes for my favorite pie crust and three variations of crème brulée are below.

If you are a member of the trade, please contact Harold Import. If you are a consumer, look for Rose Levy Bakeware™ at fine kitchen and gourmet food stores near you. It is also available on line at CyberPantry.com, Fantes.com, and LaPrimaShops.com

Continue reading "Product Line: Rose Levy Bakeware" »

Rose's Chocolate Baking Essentials on Craftsy


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