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Pie Baking Tips and Tricks

November 15, 2019 By justalittlebitofbacon Leave a Comment

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

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Whether the holidays are fast approaching or you just love throwing a big party, a few pie baking tips and tricks can help make everything go more smoothly. I’ve put together a guide which touches on organizing your baking, different types of crusts, general tips, and the finishing touches which make everything a bit more special.

A pie topped with decorative leaf cutout pastry with text overlay - Pie Baking Tips and Tricks.

Pie How to Guide

Now that you have some recipes to try from my Must Have Thanksgiving Pie post, it’s time to work on the details.

Details like how many pies do you need? What is the best crust recipe? How about gluten-free? And how do you make those fancy crust designs? These questions are great for people starting out in the journey of making pies but even veteran bakers can learn a thing or two.

Maybe you want to practice your decorating skills or want make-ahead tips. Or you have some gluten-free friends or family coming over and need a pie dough they can have. I’ve tried to cover as many pie related questions/answers as possible. If there is anything else you’ve been wondering about, send me a comment and either I’ll know and answer or I’ll direct you to a resource that does know.

One note: Since these guides and resources are coming from all over, you may see info that contradicts what someone else says and that is all to personal preference. Everyone is going to have certain parts of pie baking which they find super important and other parts less. Weigh all advice based on what you find important!

Top view of a classic two crust apple pie.

Getting Organized

The first part of Thanksgiving and other holiday baking is knowing what you can do ahead and knowing how much you’re going to need. You don’t want to spend days making five pies and then realize you only needed two. And knowing what you can freeze ahead of time can sometimes make all the difference in getting everything done!

Before I get to the links, I would like to note that we always make our pies 1-2 days ahead of time. Fruit, chocolate, pumpkin/sweet potato – these all keep well overnight. Simply cool the pie completely, then wrap it well, and keep it in a cold place. (For us it’s a safe storage space in our cold New England garage.)

Freezing/Make Ahead

  • How to Freeze Homemade Pies for the Holidays
  • Yes You Can Freeze Your Thanksgiving Pies
  • How to Prepare Your Thanksgiving Pies in Advance

Planning

  • How Many Pies Will You Need?
  • How Much Food Per Person (Thanksgiving Cheat Sheet)   

Top view of a fresh blueberry pie with a braided edge.

All About Crust

An important part of pie baking is the crust! Here I have some tips on working with crust, what to do if you need to bake the crust in advance, and variations on types of crusts to make.

Blind Baking

Any time you have a pie with an uncooked filling (such as chocolate mousse or fresh blueberry), you will need to bake the crust separately. How to do this easily and without having a your crust slump and shrink? Here are a few links to help!

Note: I tend to go with foil lining, one temperature the whole time (350F), and a few bags worth of dried beans (which I use over and over) filling the shell.

  • Step by Step Instructions on How to Pre-Bake a Pie Shell
  • How to Blind Bake Crust
  • Master Blind-Baked Crust  

Advice on working with crust

Here are some ideas and tips on improving your pastry techniques.

  • 5 Add-Ins to Take Your Crust to the Next Level
  • 4 Ways to Cut Butter Into Flour
  • How To Keep Pie Crusts From Shrinking
  • Pie Crust 103: Rolling and Crimping  

Types of crust

There are many types of crusts to make! From my super easy flaky crust (the first link below), to tart doughs, gluten-free crusts in various forms, and graham cracker crusts there is a crust for any pie you wish to make.

  • Easy Flaky Pie Crust Recipe (with step by step photos)
  • Pasta Frolla Recipe – Italian Sweet Pastry Dough (perfect for tarts!)
  • Basic Pate Brisee (French tart dough)
  • How to Make Gluten Free Crust
  • Flaky Gluten-Free All Butter Dough
  • Graham Cracker Crust Recipe (for baked and no-bake pies)  

Top view of a mixed berry pie before baking.

General Pie Baking Tips

Now that you know how many pies to make and have all the crust tips and recipes you need, here are some general tips about pies.

General Tips

  • How to Fix Cracks in Pumpkin Pie
  • Tips for Making Better Pies
  • How to Get the Perfect First Slice
  • 10 Tips to Make the Best Pie
  • How to Fix 10 Common Pie Problems
  • How to Get Pastry to Brown on the Bottom   

A slice of apple pie showing the decorative crust.

Decorative Crust Techniques

Envious of pinterest and instagram pies? Here are some links to help you elevate your decorating and make all the fancy pies you desire. Just know that, fancy or not, everyone is going to love a tasty pie.

Making Beautiful Pies

  • 3 Thanksgiving Decorative Pastry Designs
  • How to Crimp Pie Crust – 9 Decorative Ideas
  • How to Make a Lattice Top Crust
  • 5 Ways to Decorate Store Bought Pies
  • Ways to Make Your Lattice Crust More Beautiful
  • Decorative Pastry Tips (lattice, braids, and more)
  • How to Braid Pie Dough  

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Baking, Annemarie

Related Posts:

  • 10 Must Have Thanksgiving Pies
    10 Must Have Thanksgiving Pies
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    Shrimp Pesto Pasta with Walnuts
  • Easy Flaky Pie Crust Recipe
    Easy Flaky Pie Crust Recipe
  • Old Fashioned Peach Pie
    Old Fashioned Peach Pie
  • Fresh and Yummy Mini Rhubarb Strawberry Hand Pies
    Fresh and Yummy Mini Rhubarb Strawberry Hand Pies
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    Hot Spiced Bourbon Milk Punch
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Filed Under: pies and tarts, resources, roundup post, thanksgiving feast

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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