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For Perfect Pies

A pie crust will be more easily made and will turn out better if all of the ingredients are cool.

The lower crust of the pie should be placed in the pan so that it covers the surface smoothly. Be sure that no air lurks beneath the crust, for it will push the crust out of shape while baking.

Folding the top crust over the lower crust before crimping will keep the juices in the pie.

In making custard pies, bake at a high temperature for the first ten minutes to help prevent a soggy crust. Finish baking at a lower temperature.

Cut drinking straws into short lengths and insert through tiny slits in the pie crust to prevent juices from bubbling over into your oven and to allow steam to escape.

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