Thanksgiving means pie baking for me. I usually volunteer to make an apple pie for the meal I will be attending, and it’s a fall tradition I look forward to. There is just something about peeling a pile of apples and rolling out a pie crust that get me in a holiday mindset.
The advice is specific to holiday pie baking, such as why you should pre-bake your pumpkin pie crust (to keep it from getting soggy) or how to avoid cracking the top of your pumpkin pie. There are also tips that are just good to know if you make pies in general, like chilling your pie dough before baking. This is one of those strange science of baking things that is good to know. Chilling your dough “re-solidifies the butter, and allows also the gluten to relax and de-activate.” The result will be a nice, flaky crust.
So whether you are making a traditional pumpkin or apple pie, or going for something more out of the ordinary (The Kitchn has great recipes for both), keep these tips in mind and your pie is sure to be a hit.
Photo by Highcarbonsteel and published under a Creative Commons license. Some rights reserved.