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    You are in: Home / Community Forums / Food Photos Forum / Mom's Oil Crust Pie Shell for Help a Naked Recipe
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    Mom's Oil Crust Pie Shell for Help a Naked Recipe

    Cookgirl
    Fri Sep 21, 2012 9:30 am
    Forum Host
    Mom's Oil Crust Pie Shell by Julesong



    This food photography is hard work! Practice, practice, practice.
    This time I used north-facing light and not my standard south facing light
    and placed a white paper behind the white plate. The edges were slightly blurred using Apeture. Very little adjustment (if any-don't recall) of exposure or contrast and a small amount of cropping.

    I made this recipe: Applesauce Pie (subbing homemade pearsauce for applesauce) and added a top crust although the recipe does not call for one. I liked the pie much better with a top crust by the way.


    Last edited by Cookgirl on Fri Sep 21, 2012 9:36 am, edited 1 time in total
    Cookgirl
    Fri Sep 21, 2012 9:35 am
    Forum Host
    I still need to work on/practice my depth of field.

    icon_redface.gif
    Halloweenfairy85
    Fri Sep 21, 2012 10:16 am
    Food.com Groupie
    I love how I can see the flakiness of the crust and looks like a very creamy filling!
    Zurie
    Fri Sep 21, 2012 2:18 pm
    Forum Host
    When I saw this photo of yours in the "Naked Recipe" thread I did not quote it (it does tend to make threads very repetitive) but boy, I NOTICED it.

    It is wonderful. I love how the focus is on the front, flaky point of the pastry.

    I am so pleased you explained how you did it.

    There are many of us who love to know about the "tricks or treats" behind a good photograph!!! icon_biggrin.gif
    Chef shapeweaver ©
    Fri Sep 21, 2012 2:33 pm
    Food.com Groupie
    Looks good icon_smile.gif
    Cookgirl
    Fri Sep 21, 2012 4:37 pm
    Forum Host
    Another "trick" is to slice the pie when it's well chilled.
    I forgot to do that but the cut is cleaner. Take the photo
    While it's still chilled, too. I use that trick with other
    foods: mashed potatoes, rice, etc.
    Debbwl
    Fri Sep 21, 2012 7:27 pm
    Forum Host
    CG thanks for the great tips and tricks icon_biggrin.gif
    Still in awe of that photo!
    Zurie
    Sat Sep 22, 2012 2:22 am
    Forum Host
    Cookgirl wrote:
    Another "trick" is to slice the pie when it's well chilled.
    I forgot to do that but the cut is cleaner. Take the photo
    While it's still chilled, too. I use that trick with other
    foods: mashed potatoes, rice, etc.


    Thank you for that tip, too!! It could be difficult if you need to serve up the food (or maybe keep some apart and chill it).

    But the slightly broken bit of your pie crust and filling looks very natural, very fresh-from-the-oven tasty!! icon_lol.gif
    AskCy
    Sat Sep 22, 2012 4:07 am
    Food.com Groupie
    Photo although a little dark is set up well, depth of field looks ok to me, its pushing the point out at us.. tempting us... icon_smile.gif

    I think as Zurie has said, explaining, showing, comparing how the photos have been taken is VERY useful for us all, including ourselves. See what works, what doesn't, people like me who think depth of field is related to how big our wellies need to be, can still pick up lots of info from sharing how you do things...

    Steve
    mickeydownunder
    Sat Sep 22, 2012 4:48 am
    Food.com Groupie
    GREAT hints and tips, TRUE!

    I think the photo looks lovely just as it is too

    You all know me by now, I would probably add some props, or staging, some additional colour to offset the pie crust

    BUT only if it is an absolute MUST! lol lol

    WHOO HOO

    Thanks for sharing
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