Greg Dupree
You know that expression “easy as pie”?
For many of us, especially occasional bakers (Happy Thanksgiving!
), it’s downright laughable.
Photo:Greg Dupree
Their simple tips can help anyone, even novice bakers, go forth and bake with confidence.
“Dust off excess flour before placing the crust in your pie pan, she adds.
“If cracks develop as you roll, its fine to simply pinch the dough back together.
Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
This step helps reduce some of the juice, so the filling is less liquidy.
She simmers the fruit in a saucepan until its nice and saucy.
A secret ingredient called “crust dust” can keep it at bay, says Fong.
Before adding the filling, sprinkle the surface of the crust with a teaspoon each of sugar and flour.
Or try panko, she says.
This creates a thin barrier that protects your crust from the wet filling without impacting flavor.
Using the right pie pan can also help.
Plus, its the most nonstick, which makes the pie easier to slice.
She suggests skipping glass.
I find people have the most crust problems using that punch in of pie pan.
This helps the crust cook through and keeps the custard from cooking too fast and cracking, she says.
Remove the pie from the oven when the center jiggles like a soft thigh, Fong says.
It will continue cooking out of the oven.
Another key is adding enough filling.
If the sides arent well supported in the oven, the crust often slides down.
In other words, dont make a standard-size pie in a deep-dish pan.
McDowell suggests prepping the foil strips before assembling the pie.
Watching a top crust brown way too quickly?
Loosely tent the whole pie with foil.
