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Also check out our how-to video for a deliciously easy Salted Caramel topping for our Dutch Apple Pie.
- Use milk or egg wash for a golden brown hue. Brush the top crust with milk or egg white before placing it in the oven. To avoid burning, be careful not to wash the crimped edge of the crust.
- Line crust edge with aluminum foil to avoid burning. Place aluminum foil strips around the edges of the pie prior to baking. Remove the foil the last 15 minutes of baking.
- Always preheat the oven. A standard oven takes approximately 15 minutes to preheat to 350 degrees.
- Always place your pie on a baking sheet. A baking sheet helps brown the bottom crust evenly, provides support for the pie when removing it from the oven, and catches any filling that may spill out during baking.
- Lower oven temperature when baking more than one pie. When baking two different pies, use the lower of the two oven temperatures. Place each pie on a separate baking sheet and check for doneness according to individual package directions.
- Mend a broken piecrust. Mend a broken crust by moistening the broken pieces with water and molding it back together.
- Cut slits in the top of fruit pies. This prevents fruit filling from bursting out of the side and ruining the appearance of the pie.
- Keep a close eye on your pumpkin pie. When baked properly, the outer edges of pumpkin filing will develop a firm set with some slight browning. The center circle (4-6 inches) should have a soft set and shake like gelatin.
- Give your pie a glowing finish. Brush apricot preserves on the top of the pie just after baking to create a high gloss finish.
- Avoid baking your holiday pie with your turkey. To bake a perfect golden-brown pie, you must use a higher temperature than you would to cook a turkey or ham for your holiday meal. Try baking your pie the night before.