Rustic Pie Baking Tips
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Rustic pie baking tips

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Pie crust tips for bakery style pies: โ€ข Always chill homemade pie dough for 1 hour before rolling. โ€ข When rolling pie crust, start rolling from the center. If you have trouble keeping the pie crust in a circular shape, keep turning the pie crust as you roll. Put the edge of the crust in the center of the rolling pin and turn as needed. โ€ข Size the pie crust by placing the pie tin in the center and using a knife or pizza cutter to cut 3โ€ around the edge of the pie tin (if your tin or baking dish is deep, you may need to cut it an extra inch wider. โ€ข Roll up the pie crust over the rolling pin to aid in placing the crust in the pie tin. โ€ข Gently press the pie crust into the bottom edge of the tin. โ€ข Fold the excess pie crust edges under and use your fingers to crimp the edges in a wa
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Try these tips for rolling and shaping pie crusts for your holiday bakes!
Tips: โ€ข Use beans as a cheap, reusable alternative to pie weights โ€ข Chill shaped crust for at least 30 minutes before baking and bake from cold so it doesnโ€™t lose its shape โ€ข Line chilled crust with parchment paper to easy additions/removal of pie weights โ€ข Bake the crust with the pie weights until crust begin to brown, then remove parchment & pie weights. Then, egg wash and bake until bottom is golden. Do not egg wash before this point, the parchment will stick to an egg washed crust! โ€ข Cool par-baked crust completely before filling with cream and custard fillings. โ€ข Crusts can be baked up to 2 days ahead of time! Keep in mind for Thanksgiving week prep!
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