Basic Pie Making Tips

Pie Making Tips

1. Brush the edges of your pie with water just before putting the top on. This will help seal them together.

2. For a beautiful golden top, brush it with cream before baking using half and  half, evaporated milk or regular milk. Sprinkle generously with sugar.

3. Make 4 – 8 pies at a time. Bake and then freeze, placing them in gallon zip lock bags.  Once they are frozen they can be stacked on top of each other.

4. Frozen pies can be used anytime. When you have company, it is especially fun to put an uncovered frozen pie in a 350 degree oven for 35 – 40 minutes. You’ll have a nice warm pie and no mess in the kitchen.

5. Keep pie shells from shrinking by always pricking holes in it first and then do one of the following:

                        a. Bake them on the bottom of an upside down pie tin.

                        b. After lining the pie tin with dough, line it with tin foil and then pour beans,                      wheat or rice about half way. Bake it for half the baking time then lift out the foil and continue the baking.

                        c. Bake at 375 for 12 – 15 minutes.

6. Bake fruit pies at 375 for 35-45 minutes; rather than the 425 for 5   minutes and 350 for 35 – 40 minutes. This prevents the crust from getting so dark on top.

7. Bake pumpkin pies at 375 for the entire baking time. Baking time could be somewhat longer at this temperature. This will help eliminate the dark spots on the top.

8. Check for doneness of pumpkin pies with a room temperature table knife. If you are   checking more than one pie, use a different knife for each one. The knife should slide in   easily and come out clean. If the filling sticks to knife, leave it in for 2 more minutes then check it again. It finishes baking faster than you think.

9.  Pumpkin pies can be make and baked, then frozen like the fruit pies.

10. Over baking pumpkin pies will cause the filling to shrink away from the side of the pie shell.

11. Pumpkin pies should be covered and refrigerated. Some shrinkage is due to the moisture         evaporating from the filling.

12. Soggy pumpkin pie crust happens most often because of improper storage. They should be covered and refrigerated.

13. The key to nice looking and great tasting pies is practice! Practice! PRACTICE!

14.  HAVE FUN PRACTICING!!!

Happy Eating!!