Pie Making Tips
- Read the recipe in its entirety before beginning. Make sure you have all of the ingredients and utensils and that you understand all of the directions. Many mistakes have been made skipping steps.
- Cold ingredients are essential to making a great pie crust It even helps to have cold bowls and utensils. In addition, be sure to chill the dough for at least an hour before rolling it out. Keeping the shortening cold ensures a nice flaky crust!
- Don't overwork or overhandle the dough. Your shortening/butter should be coated with flour mixture, not blended with it. Over-processing causes gluten to form, a substance that toughens the dough. It's even a good idea to have cold hands before handling.
- Carefully transfer the dough into your Emile Henry pie dish (the "Official Pie Dish" of the American Pie Council). Fit the dough into the dish (avoid stretching). Trim the dough to 1" inch over hang and tuck it under itself to create a thick rim.
- With the index finger on one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust and dish following the natural flute of the Emile Henry pie dish.
- To ensure that your bottom crust is finished, bake pie in the lower third of the oven. You may have to cover the edges with foil or a crust protector to avoid overbrowning the edges.
- Make sure that all of your ingredients are really fresh. Try making fruit pies when the fruits are in season to ensure a wonderful pie.