Top piemaking tips

Size matters

Most pie makers are designed to make four individual pies and are similar to operate. The main difference lies in the size of the pies they make.

One of the most popular-sized machines makes ⅓-cup (80ml) pies; however, there are also machines for larger ¾-cup (180ml) pies, and even those that produce a single 2½-cup (625ml) family-sized pie. Here’s our guide to fillings:

Four-hole (⅓-cup/80ml): each hole will hold approximately ¼ cup filling. Four-hole (¾-cup/180ml): each hole will hold approximately ⅔ cup filling. A family-sized single pie holds approximately 2⅓ cups filling.

Take care not to overfill pies or they will make a mess. You can always check one pie before filling them all. Read pie maker’s instruction manual for specific guidance around use.

Utensils

Your pie maker has a non-stick coating, which is best preserved by non-stick cooking utensils. Most pie makers come with a cutter designed to cut out both the bottom and top rounds of pastry to fit the brand of pie maker.

Cleaning

When making multiple batches, wipe pie holes clean with a damp paper towel and avoid abrasive cleaning agents.

Pastry

The best combination for most pies (or tart bases) is a shortcrust base for crispness and then either a puff pastry or shortcrust top. For speed, pastry rounds can be cut to size and stored in the freezer so they’re on hand.

Prepping

Meat pie fillings can be made ahead and refrigerated. To reheat frozen pies, place pies in the pie maker for 12-14 minutes or reheat in a 180°C oven for 15 minutes.