Three Things You Can Do to Make Sure Your Pies are Perfect Every Time
Kitchen tools, gourmet foods, baking mixes, and hard-to-find baking ingredients mentioned in this article are available at The Prepared Pantry.
by Dennis Weaver
An easy way to make a decorative pie crust
I’ve always liked to bake. When we lived in Minnesota, I remember baking
breads and pies mostly. Fresh baked breads in the winter are cozy. Pies got us
“Can you bring a couple of those pies that you bake?”
I had a cookbook, nothing but fancy pie recipes. I’d get a little creative,
like adding cranberries or walnuts to an apple pie recipe. (But I never reduced
the sugar. That’s what allows a pie to be left out at room temperature without
I love to bake pies. But there three problems you might encounter.
Instead of a pie crust that is tender and flakey, it’s hard or tough. IMG
Instead of your bottom crust being flaky and crisp, it’s soggy.
By the time your filling is set or your fruit tender, the exposed crust at
the edge is burnt and dry.
Now it’s easy to avoid all three of these problems.
Use a professional pie crust mix.
Use a dark nonstick pie pan. The dark surface absorbs heat to bake the bottom
of the crust right through the pan. A light surface reflects heat.
pie crust shield. They reflect the heat and keep the tender exposed edges
from overbaking. (Remember how your grandmother carefully folded aluminum foil
over the edges of her pumpkin pies—same principle.)
Fruit pies and pies with eggs in the filling (like pumpkin) take a long time
and are particularly hard to bake. A dark pan and a shield will solve that.
Dennis Weaver is the founder of
The Prepared Pantry, a full line kitchen store in Rigby, Idaho. The Prepared
Pantry sells kitchen tools, gourmet foods, and baking ingredients including hundreds of hard-to-find ingredients.