Thing #1 A Neater First Slice

Don’t let your pie start off on the wrong foot—or messy, mangled slice. Extracting a neat first serving is a challenge that has stymied even the best pie-carvers. Here’s a trick to get that first slice as pristine as can be: After making the first two cuts (to form the first slice), make a third cut to form the second slice. This makes it easier to slide out the first piece tidy and intact.
Thing #2 Trauma-Free Transport

Your freshly baked pie deserves better than to be squished, maimed, or smooshed in transit to a party. But chalk it up to another type of pie to inspire a clever impromptu container—pizza pie. Hit your local pizzeria and request a clean pizza box (a small 10-inch-square one is just the right size) for keeping flat-topped pies, such as pecan and pumpkin, safe. (This tip won’t work with domed pies, like lemon meringue, but this one will.)
Thing #3 A Properly Sized Crust

You know that feeling of pulling on pants that don’t quite fit? That’s sort of like the embarrassment your pie feels when you roll out a circle of dough, drape it on the pie plate, and realize you’ve fallen short. (Or so we suspect, anyway.) Before you risk a dough-fitting faux pas, try this (ruler-free!) way to measure the dough as you work: Invert the pie plate over the dough and eyeball it—there should be an inch or two of extra dough on all sides of the pie plate.
Thing #4 A Bottle of Wine

Why should you have the fun? Give your pie a taste of the oenophilic lifestyle by using an unopened wine bottle as a rolling pin. Believe it or not, it has the right weight and shape for rolling out pie dough. Bonus for white wine lovers: Refrigerate the bottle beforehand—the cold temperature of the bottle will help keep the butter in the dough chilled.
Thing #5 Wealth (Well, For a Pie Anyway)

If blind-baking a crust, it behooves you to use something to weigh down the foiled-lined dough so it keeps its shape in the oven. If you don’t have ceramic or metal pie weights on hand (which we prefer), pennies make formidable pie weights in a pinch. Pile them in and make your crust gleam with coppery pride. They conduct heat beautifully, lie flat, and are only a sofa cushion-scouring safari away.






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