Fall = Pie Season: Our Best Pie Making Tips

Fall = Pie Season: Our Best Pie Making Tips

Our Best Pie Making Tips

Craftsy using rolling pin to lift pie crust

For some reason fall always brings out the pie baker inside us. Sure, we make pie in the spring and summer with fresh berries but there is something about apple and pumpkin season to get our creative juices going. Pies are a funny thing. You hear of Grandmas throwing them together without recipes and having fabulous success every time and yet making and handling the crust can instill fear in many bakers. Here are some of our best pie making tips and ones gathered from some of our favorite and most trusted sources.

First let’s talk about temperature. Think Cold. Water should be cold (drop a few ice cubes in there), your fingers shouldn’t be overly warm (for when handling) and you can even chill your bowl and/or stick your flour in the freezer for 15 minutes. The fat, of course, should be very cold, too. Heat melts the fat and prevents all those nice air pockets you want to create.

Whether you make by hand with a Hand Blender, by food processor or stand mixer fitted with flat paddle is up to you. Making it by hand allows you to really feel (literally) what you are doing and will help with your understanding of the process. Here is a great video from Epicurious on how to make piecrust by hand.

 

pie plate comparison

 

 

Choosing your pie plate is important as well. Think you are looking at a 9-inch pie plate in your cupboard? You might be, or it might be a 9-insh deep dish or a 9 ½-inch plate, both of which have very different volume amounts than a classic 9-inch and can wreak havoc if they are not the sized intended by the recipe developer. Read more about Choosing Your Pie Plate before embarking on your pie making adventure. Now, let’s say you are taking the pie to a party and don’t want to lug one of your pie plates and you are eyeing those aluminum disposable pie plates from the supermarket. We used to say NEVER to those until a friend told us about a genius tip of hers. She forms and bakes her pie in the disposable but during baking it is nestled inside one of her Pyrex plates. The pie bakes more evenly than if in the disposable alone and for travel, she simply leaves the Pyrex at home. Problem solved!

 

pie-crust-in-parchment

 

How about do-ahead tips? We’ve got ‘em! Piecrust freezes very well, but waiting for a large hunk of pie dough to defrost tales forever and it often defrosts unevenly. We like to do the following: roll out your pie crust on parchment, then roll up inside the parchment, slip into a mailer tube and freeze. It’s like having refrigerator dough on hand but it’s homemade! Defrost overnight or simply take out of freezer and let stand until pliable. So handy (as long as you have room in the freezer).

 

MatPinInUseCool_59430

 

If you missed Rose Levy Beranbaum’s new Pie Kit, you should definitely check it out (seen above). If you don’t have a good surface to roll your crust on, this can solve your problem.

 

Pie crust crimp with pearls

Bet you have seen plenty of images with crusts with picture perfect decorative edges…well nothing beats this article on Guerrilla Pie Crust Tips. Trust us…now go bake some pie!

 

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