Save Time And Effort With These Valuable Pie Tips

Do all pie tips seem the same?

Do you follow the recipes step-by-step and still find yourself with questions?

Ever find yourself home alone with a pie?

Use the time-saving and ingredient saving tips to make pie creation easier: before, during and after!

The Perfect Crust

• When to use lattice top or double crust? The usage depends on the type of fruit pie that you are making. When the instructions specify which, it is usually because the fruit requires venting (lattice) or steaming (double crust)
  
  
• It’s all about appearances: for a shiny, happy pie brush the top of the crust with milk and sprinkle with granulated sugar.
  
  
• Double Crust Cuts: Always cut more slits in the top of a double crust than you think you need. The vents prevent bubbling over pie explosions.
  
  
• Col. Custard: ALWAYS bake the crust before filling the pie with custard. If you don’t, the crust will not obtain that golden, brown appearance.

Lets Get Cooking: Preventing Oven Mishaps

• Catch all: Place a pan under you pie while in the oven. It will catch any spillage that may occur. When things cool down, you will have a tasty “pre-pie” snacky.
  
  
• When will I know? Double crust pies will tell you when they are done. When they are bubbling in the middle, the cornstarch has turned to a clear liquid and the filling has thickened.
  
  
• Custard Tips: Custard continues to cook after you take it out of the oven. The way to tell if it is truly done is to stick a toothpick inside. Most will tell you to use a knife, but that makes it u-g-l-y.

Cooling Down: Handling the Pie When It Is Ready

• Frozen Custard: Please do not freeze your custard pies- they won’t stay smooth and creamy. Just trust me, it does not turn into frozen custard.
  
  
• Self Control: If you have issues with keeping any entire pie around, just take the remainder, and cut into self serve portions. Take those portions and wrap in Glad Press and Seal wrap. Magic marker a date four months from now somewhere on the outside. Put your pie-lettes in the freezer. When it is time to rethaw- just set it out or an hour. It is hard to gorge on something that takes an hour to eat.
  
  
• Pie Chart: To cut that picture perfect pie piece, let the pie cool at a minimum of 2 hours before even thinking about cutting. If you are really hungry- cut it anyways and tell everyone you made a cobbler! If they complain- don’t let them have any.