Got pie problems? An expert weighs in

Kate McDermott, the Piechiatrist, once spent 2½ years testing just crust recipes and owns 98 pie pans.

She conducts workshops in her Port Angeles, Wash., home, which she has dubbed “Pie Cottage,” and holds frequent therapy sessions on Facebook Live. So, who better to turn to for pie-making advice?

What is the most common mistake people make when baking pies?

They overwork their dough. And in doing that, the fats melt. Also, pay attention to that little voice in you that says, “I think I need to go look at the pie now,” because that may be the time when the pie is going to boil over and you’re going to save it.

What are your key techniques for making crust?

Especially in hot weather, it’s important to keep everything chilled. Keep your flour chilled, keep the mixing bowl chilled; remember that butter starts melting at 59 degrees. If the fat is melting, stop and put the mixture back in the freezer or refrigerator. You never want the fats to get too hot while you’re making the dough. And chill the filled pie before you put it in the oven. What is your favourite dough? Leaf lard and butter. But there are a lot of good pie dough recipes out there. Use the one that works for you.

How do you avoid the dreaded soggy bottom?

Put a baking sheet or cookie sheet — some people even use a pizza stone — in the oven as it preheats, and place the filled pie directly on it. You want to give the well-chilled dough a blast of heat for at least 20 minutes to set the bottom crust. If you put it in at a moderate temperature, the crust will just feel like it’s at the beach and start to relax and melt. My general rule is to bake for 20 minutes at 425 degrees and then 40 minutes at 375.

Do you favour a particular type of pie pan over another?

I have 98 pie pans. I use them all. I think the standard old glass ones are just fine.

If you’re using a disposable (aluminum) one, place it inside a glass pan so it has a sturdy surface and also better heat distribution.