Tips for Making the Perfect Pie

By Hklbrries

Frozen pie crusts need to be brought to room temperature. DO NOT MICROWAVE FROZEN CRUSTS. Remove frozen crusts from box. Let stand at room temperature before unfolding.

If crust edge gets too brown during baking, cover edge of crust with strips of foil after first 15 to 20 minutes of baking.

If crust edge is soggy:
Use temperature of 400 F or above
Bake pie on a preheated cookie sheet
For a 2-crust pie, brush bottom crust with egg white before filling
For a one-crust pie, prebake the crust 3 to 5 minutes before adding filling

If one-crust baked shell puffs and rises during baking, reprict crust and gently press down puffed area with fork as needed. Continue baking.

For filling spillover, place a piece of foil on the lowest oven rack to catch the drippings. Recommended when baking fruit pies.

Cool dessert pies on a cooling rack at least 2 hours before cutting. Cool main dish pies and quiches about 10 minutes before serving.

Store fruit pies at room temperature for 24 to 48 hours.

Store custard or cream pies (all pies containing eggs and dairy products (milk, sour cream, whipped cream or cream cheese)) must be stored in the refrigerator.

For a special look to the top crust, brush top of crust lightly with water and sprinkle with 1 tbsp sugar before baking.

Fluting is a way to make the edge look attractive and give your pie a personal touch. For a basic fluted edge, press edge of dough with a fork. Or... try a scalloped or herringbone edge. It's easy to dress up every pie!

Scalloped edge: Place left thumb and index finger about 3/4 inch apart on the outside of raised edge. With right thumb, push pastry toward outside to form a scallop shape.

Herringbone edge: Dip fork in flour. Press fork tines diagonally into crust edge. Rotate tines 90 degrees; press next to first set of marks. Continue around rim forming diagonal "V" shapes.

Ingredients

• None

Preparation

Step 1

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