11 PIE TIPS
Refresh your spice supply before fall baking season.
Buy the freshest nuts you can find.
A mix of Europeanstyle butter and cold-rendered leaf lard makes an ideal dough.
Don’t overbake. Remove pie from the oven when there’s a slight jiggle, the size of a silver dollar, in the center. — Kate McDermott
Food processors are a great tool for making even, tender pie dough.
Refrigerate dough for at least one hour to make sure it is firm enough to roll.
Roll it out between two sheets of plastic wrap or parchment paper to prevent sticking and make clean-up a cinch.
Prebake crusts. It minimizes shrinking, helps produce a nicely shaped crust and avoids sogginess in pies with moist fillings. — Mark Bittman
Bake pie on the bottom rack of your oven, the source of your heat, so the pie cooks through and you can avoid a soggy bottom.
Use a pre-heated pizza stone in the oven. It helps the pie get an immediate burst of heat and cook evenly.
When making pumpkin pie, cook spices and sweeteners with squash or pumpkin puree to mingle flavors and evaporate excess moisture. — Alanna Taylor-Tobin