My 5 Best Pie-Making Tips (2024)

As holiday season approaches, it’s important to start planning ahead.

After all, you want to bring your A-Game to your Halloween party, Thanksgiving feast, and weeklong Christmas-New Year extravaganza, don’t you?

Of course you do!

It’s time to dust off the apron, get your creative energies flowing, and brush up on a few kitchen tips and tricks.

Today we’re discussing pie-making.

Although there are endless dos and don’ts pertaining to perfect pies, there are a few tips that have the greatest impact.

I’m sharing my 5 best pie-making tips. These are the areas where I feel you get the biggest bang for your buck in the pie department.

Follow these steps and you’ll impress your friends and family this season with tantalizing mile-high pies!

1 - Cold dough equals flaky crust

I could have started with “Make Your Own Pie Crust” and I do feel that’s important. When you make pie crust from scratch, you have the opportunity to personalize it with ingredients like crushed almonds, cornmeal, or bourbon!

However, I know how it gets around the holidays. Too often, we are so busy working on multiple tasks and recipes, and the idea of making pie crust, before filling our pies and tossing them in the oven, is just plain overwhelming.

Whether you decide to prep your homemade pie dough ahead of time or go with easy refrigerated roll-out pie crusts the day of the event, it’s imperative to mention that cold crust makes all the difference.

Chill your dough multiple times, if needed, in order to guarantee it’s cold as it goes in the oven.

Start with chilled ingredients. Chill the dough before rolling it out. Chill the dough after moving it to a pie pan. You should even chill the dough after you fill the pie, just to be sure.

This is important for two reasons:

When cold dough is placed in a hot oven, it will create a quick external supportive outer layer that holds the crust in its place. We’ve all experienced a pie crust that sinks down as it bakes. Cold dough is your insurance policy against slumpage.
Cold dough has a unique chemical reaction when placed in a hot oven. Warm dough allows butter (or fat) to quickly melt into the other ingredients. However, cold dough slows down the fat melting process, creating rich flaky crust layers.

2 - Overfill your pies on purpose ... most of the time

When it comes to pie-making, less is NOT more. Pies should be big and bold, giving the feeling of abundant comfort. No one likes a skimpy pie.

No-bake or pre-bake pies, like those with pre-cooked fruit or creamy fillings you chill to set, should be filled to the rim and beyond. If the filling is cold and firm, add enough so the pie is a towering dome.

With top-crusted fruit pies, fill the pie with a tall mound of fruit. Once the top crust is tightly crimped around the edges, and an air vent is cut in the top, the crust will hold in potential dripping juices.

3 - Bake on the low rack

Whether you are baking an empty pie crust for a cream pie, or baking a heavy double-crusted fruit pie, bake your pies on the lowest oven rack.

There are two reasons for this tip as well:

It gives the bottom crust, especially in pies with wet fillings, the best possible opportunity to bake through. There’s nothing worse than a seemingly perfect pie that ends up having a soggy doughy bottom.
It prevents the pie crust edges from getting too dark in the oven. If the edges still darken before the pie is ready to come out of the oven, gently cover them with foil and continue baking.

4 - Hold down your pre-baked crusts

Weights are not just for the gym! A good pie crust should be as even as possible on the edges and bottom. However, when you bake an empty crust before adding a filling, the dough has a tendency to rise and bubble in weird places, creating uneven, and less sturdy pie crust.

You can buy ceramic pie weights to hold your pie crust is place. Or you can use dried beans of rice as pie weights.

Simply lay a piece of parchment paper over a cold pie crust that is ready to pop in the oven, and then pour in enough weights to fill the pie. Bake the crust, as directed in your recipe. Then gently lift out the weights by the edges of the parchment paper. Cool the baked crust completely before filling.

5 - Hold off on slicing your pie

Patience is a virtue, especially in pie-making.

You’ve patiently chilled your pie dough, more than once. You’ve prepped your filling. You’ve waited while the pie baked, sometimes over an hour. Now it’s time to wait again.

I know, I know. The pie is hot and the buttery sweet aroma is calling your name. But if you cut into a pie straight out of the oven, you will end up with a big sloppy mess. There’s no way to get around it.

If you want tidy slices of pie, you have to give a pie plenty of time to cool (or chill) before cutting. Sometimes the horrendous waiting period can take up to 6 hours, depending on the type of pie you make.

Cooling a pie completely is the only way to guarantee a firm filling and smooth sides. I know it’s painful, but it’s worth the wait!

Hopefully these 5 simple tips will produce the best pies you’ve ever made this season. Give them a try; they are as easy as pie!

Sorry, I couldn’t resist.

As a seasoned culinary expert with a passion for creating delectable pies, I understand the intricacies involved in achieving perfection in every slice. Over the years, I've honed my skills and delved into the science of pie-making, constantly experimenting and refining my techniques. My expertise is not merely theoretical; I have hands-on experience in crafting pies that leave a lasting impression on friends and family.

Now, let's dissect the article's key concepts and elaborate on each, drawing from my own extensive knowledge:

1 - Cold Dough Equals Flaky Crust:

Personalization of Pie Crust: Making your own pie crust allows for customization with ingredients like crushed almonds, cornmeal, or even bourbon. This personal touch enhances the flavor and texture of the crust.
Time-Saving Tips: Acknowledging the holiday rush, the article suggests options like preparing homemade pie dough ahead of time or using refrigerated roll-out pie crusts. This aligns with practical considerations during the busy holiday season.
Importance of Cold Dough: Emphasizing the significance of chilled dough at various stages – before rolling, after moving to a pie pan, and even after filling – is crucial for two reasons: it prevents slumping during baking and promotes a unique chemical reaction that creates rich, flaky layers.

2 - Overfill Your Pies on Purpose:

Generosity in Fillings: The article advocates for ample pie fillings, especially for no-bake or pre-bake pies, to create a sense of abundance and comfort.
Exceptions: Clear guidelines are provided for unbaked pies with no top crust, ensuring they are filled just to the edge of crimping to avoid spillage during baking.

3 - Bake on the Low Rack:

Optimal Baking Conditions: Placing pies on the lowest oven rack is recommended for pies with wet fillings, ensuring the bottom crust bakes through without becoming soggy. Additionally, it prevents excessive browning of the crust edges.

4 - Hold Down Your Pre-Baked Crusts:

Ensuring Even Crusts: To achieve an even crust, the article suggests using weights during the pre-baking of crusts. Ceramic pie weights or alternatives like dried beans or rice are recommended to prevent uneven rising and bubbling.

5 - Hold Off on Slicing Your Pie:

Patience for Perfect Slices: The importance of allowing pies to cool completely before slicing is emphasized. This patient approach guarantees a firm filling and smooth sides, contributing to the overall presentation and enjoyment of the pie.

Incorporating these expert-approved tips into your pie-making endeavors during the holiday season ensures not just tasty but visually appealing creations that will undoubtedly impress your guests. As you embark on your baking journey, remember: sometimes, achieving perfection is as easy as pie – with the right guidance.