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Hadn't made a pie in some time. My baking tends to involve chocolate brownies, chocolate chip cupcakes, shortcakes, and the occasional breakfast muffins. Made use of a frozen pie crust in a tin, canned filling, and topped with a rolled-up pie crust (which was trouble). Then baked 40 minutes at 425F. Made for an upcoming Christmas potluck with my CAP squadron.
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 338.8 kB
My husband loves cherry pies so I make a lot of them. I also bake apple pies. I used to make the crust from scratch but the Pillsbury crusts are quicker. Marie Calendar's crusts are the best.
One trick I use is to set the pie plate atop three wads of aluminum foil on a cookie sheet. That catches any boil-overs, and the elevation lets hot air circulate under the pie plate to cook the bottom. Before I did that, the bottom crust would often be soggy.
Another trick is to put strips of tin foil around the edge of the crust to prevent burning, removing it in the last 10 minutes of baking.
I use refrigerated pie crusts, and wipe the rim of the lower crust with a damp paper towel before adding the top crust, then roll the top crust under the bottom edge and crimp them together. The dampening helps glue the two halves together.
You also need to put several vent holes in the middle of the top crust to prevent cracking.
One trick I use is to set the pie plate atop three wads of aluminum foil on a cookie sheet. That catches any boil-overs, and the elevation lets hot air circulate under the pie plate to cook the bottom. Before I did that, the bottom crust would often be soggy.
Another trick is to put strips of tin foil around the edge of the crust to prevent burning, removing it in the last 10 minutes of baking.
I use refrigerated pie crusts, and wipe the rim of the lower crust with a damp paper towel before adding the top crust, then roll the top crust under the bottom edge and crimp them together. The dampening helps glue the two halves together.
You also need to put several vent holes in the middle of the top crust to prevent cracking.
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