PIE TIPS: 7 TIPS ON HOW TO MAKE THE BEST PIE YOU’VE EVER SERVED

PIE TIPS: 7 TIPS ON HOW TO MAKE THE BEST PIE YOU’VE EVER SERVED

pie

Want to improve your pie-making skills? Here are the 10 top tips for making flaky, buttery pastry, juicy fruit pies, and silky custard pies.

How to Make Pie

       1. Keep ingredients cold.

  • Butter should be kept refrigerated until using; vegetable shortening can be stored in the freezer without freezing solid.
  • Add ice cubes to a measuring cup and fill it with more water than you’ll need; add cold water to the pastry mixture a tablespoon at a time.
  • Great pie starts with a great crust. Learn how to make pie crusts.

    2.  Refrigerate the dough after every step.

  • Chill dough immediately after mixing so that the flour can absorb all the liquid.
  • Chill it after rolling it out and lining the pie pan, to relax the dough and prevent it from shrinking in the oven.
  • For double-crust pies, roll out the top crust and refrigerate it on a flat plate or parchment-lined sheet pan while you prepare the pie filling.

        3. Handle the dough as little as possible.

Try to patch cracks in your dough rather than re-rolling the crust. Over-handling makes the pastry tough.

        4. Use as little flour as possible when rolling out the dough.

The pastry can absorb extra flour, which will also make it tough. After rolling out the dough, brush off loose flour with a pastry brush or gently brush it with the edge of a clean kitchen towel.

pie tips-flour

Personal-touch time! Use cutout shapes, crimps, braids, and other fun tricks to make your pie look like a party on a plate.

          5. Use aluminum foil or “pie shields” to protect the crust.

Loosely fold two-inch-wide strips of foil around the edges of the crust to keep it from getting too dark during the long bake time.

pie tips-aluminum foil

            6. Bake your pies long enough.

Fruit pies, in order to thicken properly, need to be hot enough for the filling to boil. Custard pies require delicate handling: if you over-bake them, they can crack, pull away from the crust, and “weep,” or lose moisture. Custard pies are done when a knife tip inserted an inch from the center comes out clean (the center will firm up as the pie cools).

pie tips-baking

            7. Let pies cool before serving.

The filling needs time to set or else it will be runny. Bake your pies well in advance of your holiday meal so that the filling has time to set — a warm pie does not make for easy slicing.

If your family prefers warm pie, cover the pie loosely with foil and warm in a preheated 300 degree F oven for 15-20 minutes before serving. Fruit pies should cool at least four hours before slicing; custard pies should cool for two hours before serving or being refrigerated.