America's Best Pies 2014-2015: Nearly 200 Recipes You'll Love (2014)

AMERICAN PIE COUNCIL’S TIPS FOR A GREAT PIE

1. 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 by skipping steps.

2. All ingredients for the piecrust should be cold. It even helps to have cold bowls and utensils.

3. Don’t overwork or over-handle the dough. Your shortening/butter should be coated with flour mixture, not blended with it.

4. 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.

5. 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.

How to crimp the perfect pie

6. Carefully transfer the dough into your Emile Henry pie dish.

7. Fit the dough into the dish (avoid stretching).

8. Trim the dough to 1” inch overhang and tuck it under itself to create a thick rim.

9. 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.

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