Pie 101

Baking a pie from scratch may seem daunting, but it’s one of the most forgiving and flexible techniques. Here are easy guidelines and no-fail recipes you can rely on for creating your dream pie.

Pie Cookies

Don't have time to make a pie from scratch? Learn how to make these cute, quick to-assemble pie cookies.

Cutting Edge Designs

Here are three easy and elegant ideas for finishing the rim of your pie. Start with cool yet pliable pastry. Trim the edge so there is about ½-inch overhang then tuck that overhang under itself before creating your design.

The Classic Crimp

Using your index finger and thumb of one hand to gently pinch and hold a small portion of the pastry in place while pressing your other index finger on the opposite site of the pastry in between your finger and thumb to form a V-shape. Repeat around the edge of the pie turning the dish as you go to create a uniform design.

The Rope

Gently press the dull side of a lightly floured thick knife around the edge of the pie on a 45 angle to create a rope like finish.

The Braid

To create this design, roll out a portion of the top-crust pastry into a long rectangle. Cut the rectangle into three long strips approximately ½-inch (1 cm) thick. Braid the pieces before attaching to the edge of the pie with a little egg wash. Repeat for all four sides of your baking sheet.

Terrific Toppers

Making a show-stopping topper for pie is easier than you think. Simply roll out the top crust of the pastry, then choose your own pie adventure. A slab pie offers up a lot of surface area, so you can play around with a couple designs.

Twists and Lattices

Using a sharp knife, cut rolled pastry into thin or thick strips. Twist and swirl strips around the surface of the pie, connecting them as you go (right). Or lay flat strips across the pie horizontally, across the longest side. Lay another strip across the pie on an angle. Lift the original strips back and forth, weaving the angled piece and forming a lattice. Continue with more strips until you’ve created a lattice design across the pie.

Pressed Patterns

Using a fork, press into the dough, alternating the direction of the tines as you go, then brush top as directed in recipe.

Punch-Outs

Use small cookie cutters to cut out fun shapes. Brush with egg, cream or milk (as instructed in recipe) before layering over filling. Use cut-outs on top as further decoration. The sky’s the limit when it comes to creating fun patterns in this style!

Pie Decorating Ideas

Find lots of inventive and easy ways to dress up this custard pies (like our pumpkin pie recipe below).

Rosettes

Whip whipping cream until it forms stiff peaks. Fit a piping bag with a coupler and a large star pastry tip. Fill with cream. Create large rosetteston the pie top, thentswitch to a small tiptand fill in with smalltrosettes or swirls. Dust with cinnamon.

Dusted

Hold a stencil (this could be a design you’ve cut out of paper or just a piece of paper itself) over pie. Dust a mixture of cinnamon and icing sugar (light on the cinnamon and heavier on the icing sugar) over the pie through a fine sieve.

Loaded Up

Dollop your pie with whipped cream then pile on the toppings—think caramel sauce, pretzel crisps or sticks, chocolate shavings (perhaps a mix of white and dark), crisp pearls, candied pecans and/or edible flowers.

Pie Slicing Tip

Don’t want to mash your pie when cutting and serving it? Try slicing the very top with a serrated knife.

Then cut all the way through with a chef’s knife. Also, make sure your pie lifter or spatula is the same shape and size as your serving size.

Best Practices for Pastry

Using your fingers and thumbs is the most classic way to prepare pastry, but it can be tricky if your hands run hot. If that’s the case, try using a pastry blender
or food processor to incorporate the butter so it doesn’t warm up.

Chill Out!

Be sure all of your ingredients are very cold, from pulling your butter from the freezer and softening just until usable to tossing an ice cube into your water.

Blind-Baking

Pie weights are evenly sized ceramic balls that hold your pastry in place while it par-bakes (aka partially bakes). Don’t want to invest in a set? Use dried beans or rice instead. Par-baking is done to partially bake an empty pastry or tart shell, and helps the pastry maintain its flaky texture once baked with filling in it. Try this when making our Super Silky Pumpkin Pie with Brown‑Butter Crust (below).

Salt

If it’s not specified, the butter should be unsalted when it comes to baking and pie recipes. It’s okay to use salted, but baking recipes are traditionally written using unsalted butter so that you can control the amount of salt in the recipe. Consider kosher sea salt, preferably Diamond salt for a more delicate salinity. All of these recipes were tested with kosher salt for the best results.

Pie Plates

Ceramic, glass and metal pie plates all have their own merits. There’s no need to invest in all types, just know that metal ones conduct heat more quickly, resulting in quicker browning and baking times.

Sweet and Savoury Pie Recipes and Tips

The Traditional Fruit Pie

Try our Fall-Fruit Slab Pie

INGREDIENT TIPS
Use this recipe as a guide for using market-fresh fruits and your favourite spices.

The Press-in-Pan Custard Pie

Make this Super Silky Pumpkin Pie with Brown-Butter Crust

SECRET PASTRY CHEF TIP
Fine-strain the pumpkin filling for the smoothest, silkiest results. This holds true for other custard and curd recipes as well.

A Puff-Pastry Skillet Pie

Bake up a Creamy Autumn-Inspired Chicken Pot Pie

FILLING AND TOPPER TIPS
Making your pot pie look impressive is easy! Simply unroll your dough on a floured surface and cut into triangles or squares. Overlap them slightly, pressing the pieces together gently, then brush the whole thing with egg wash before baking.

The Portable Hand Pie

Snack on these Cheesy Mini Meatball & Rapini Hand Pies

DECORATING TIP
You can cut a small X in the top of each as a vent or use a small,
playfully shaped cutter to add a cute design element.