Pies & Pastries
Making pie is easy as pie once you know a few steps. Here are some tips that will help your pie crusts and fillings turn out deliciously.
Preventing a Tough Crust
Shrinking Pie Crust?
How To Achieve a Flaky Crust
Tip for Apple Pie
How To Bake a Raw Frozen Pie
How To Heat a Baked Frozen Pie
Freezing Pie Dough
Make Your Own Frozen Pie Filling
Let Your Pie Rest
Preventing Dark Edges on Your Pie
Cutting in Fat
Testing Dough for Proper Moistness
Make sure your rolling pin is well floured before rolling the dough. This will help stop your pie dough from sticking.
Roll the dough from the centre outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper).
Moving Dough to Pie Plate
For single pie crust, trim the edge 3/4 inch (2 cm) from the rim of the plate. For double pie crust, trim the edges of the bottom dough even with the rim of the plate. Fill the unbaked pie crust according to the recipe directions and trim the edges of the top dough, leaving a 3/4-inch (2 cm) overhang.
Fluting your Pie Crust
Preventing a Soggy Crust
Next, brush lightly beaten egg white on the bottom of the crust. Chill for 15 more minutes before filling.
Bake on the bottom rack unless otherwise specified by the recipe. For most pies, start at a higher temperature then lower after 10-15 minutes.
To help absorb excess moisture, you can also sprinkle the crust with ground nuts, bread crumbs or cake crumbs before filling.
To Blind Bake Or Not To Blind Bake
Blind baking is when you fully or partially bake the pie crust before filling it.
Pre-baking Pie Crusts
Thoroughly prick the bottom and sides of the unbaked pie dough with a fork (50 times) to prevent it from blistering or rising. Bake your crust in the lower third of oven at 425°F (210°C) for 16-20 minutes or until the edges and bottom are golden brown.
Method 2: Pre-baking with weights
Thoroughly prick the bottom and sides of the unbaked pie dough with a fork (50 times) to prevent it from blistering or rising. Chill or freeze it for 30 minutes, then line the pie dough snugly with foil or parchment paper. Fill it with dried beans or pie weights and bake at 375°F (190°C) for 20 minutes. Remove the foil and weights, then reduce the oven to 350°F (180°C) and bake for 5-10 minutes or until the edges and bottom are golden brown.
Choosing Apples for Pies
Making Your Own Pumpkin Puree
Glazes for Top Crust
For a sugary, sweet pie crust, brush lightly with water, milk or cream then sprinkle with sugar.
Looking for more tips or baking advice? Ask the Robin Hood Community for help!
The community is the place for bakers to get together, talk about baking successes, ask questions and share pictures of their latest treats.