As I said before, I’m not an expert baker, but I know some people who are.  Here are
some tips that I got for making pie from some blue ribbon ladies, and some from my own experience.

pie-pans

 

Don’t use shiny pans – I know weird right?  I was told by a blue ribbon lady that if you use a shiny pan for apple pie the bottom will over cook.  So use a glass or dull metal finish pie pan.  These are mine.

 

Start with a small pie pan, it’s easier to work the crust on a small pie.  When you get up to using a large pan it will take a bit more finagling to roll the dough out thinner and fit it into the pan.

Use a small bowl to mix crust, I found it’s easier to make the dough ball up this way.

Let the crust dough ball rest – it helps the moisture spread and it will be easier to work with.

Flour your rolling-pin a lot as you are rolling out your crust – if it gets sticky wipe it off with dry paper towel and apply more flour.

flour-pin-pie-crustLet the rolling-pin do the work, don’t bear down on it.

Move your pie plate close to the crust on the pin, don’t try to lift it way across the counter.

Use a big bowl for the apples, that way it’s less messy to mix them.

 

Don’t cut the bottom of the crust – if you have any holes in your crust patch them with a little dough or your pie can end up with a soggy bottom.

Cool the baked pie on a rack to keep it from getting soggy – if you don’t have a cooling rack, place two cookie sheets upside down on your counter.  Make a little space between them, then put your pie on top.

pie-plate-on-cookie-sheetspie-cooling-on-cookie-sheets cooling-rack-and-pie

 

Don’t expect to make an award-winning pie on your first try.  Make a practice pie or two before you plan to take one to a dinner party. (Dave loved the practice pies)  Don’t get frustrated and don’t give up!  Remember if all else fails you can always buy the pre-made crust and no one will be the wiser.