How To Bake A Pie

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When To Blind Bake A Crust

How to Blind Bake a Pie Shell ~ Pies Giving~ Noreen’s Kitchen

There are 2 main types of recipes which benefit or need blind baking. When the filling is fairly liquidy . In this case youll partially blind bake the crust, usually until it loses its doughy look and the crust starts to lightly brown and appear drier. The other time youll blind bake is when the filling isnt cooked at all, like for a Coconut Cream Pie or Chocolate Silk Pie. In this instance youll bake the crust completely, then usually fill and chill your delicious masterpiece.

We’ll Show You How To Make Pie And Tart Baking Well Easy As Pie We’ve Got All The Techniques You Need To Make Gorgeous Dessertsincluding How To Make The Perfect Pie Crust

Who can resist a slice of apple pie a la mode or a wedge of strawberry pie topped with fresh whipped cream? These desserts are sweet and satisfyingeven more so when you make them yourself. Weve got all the tips you need to learn how to make pie crust, great classic recipes and even a few easy takes, like ice cream and no-bake pies.

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How To Make Meat Pies

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Meat pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one! These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event.

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Blind Baking With Low Temperature Versus High Temperature

Most of the time, you will see methods for blind baking or pre-baking a pie crust at high temperatures, but I found that I get much more consistent results when I use a lower temperature.

While you can blind bake at higher temperatures of around 400-425/205-220, it is harder to control the end result in my opinion. By end result, I mean the degree of doneness and the color of your crust when you are finished making your pie.

Traditionally, when baking in the Ninja Foodi, we lower the temperature by 25-50° from the oven temperature we would use. This is because we are baking in a smaller space with less heat loss AND the Ninja Foodi has a fan that circulates the hot air like a convection oven does.

I found that by decreasing the temperature even further I was able to maintain complete control of the baking process and the pre-baked pie crusts turned out beautiful every single time!

Baking Frozen Hand Pies

Pie Baking
  • 1Make or buy a few hand pies. Many cultures around the world enjoy some version of a savory hand-held piesometimes called a pasty, empanada, or samosa, among other names. Theyre relatively easy to make, very portable, and tastyand ideal for freezing ahead of time and baking on demand. In fact, many hand pie lovers contend that they come out even better when frozen first.XResearch source
  • Pasty recipes abound online, so try several variations and see what crust and filling combinations hit the spot for you.
  • 2Ensure the filling is thick is your pie is homemade. Excess moisturefats from cooked meats, water content in veggies, etcin the filling can make for a soggy hand pie, so drain or thicken fillings a bit more as a precautionary measure. Then, freeze the hand pie until youre ready to cook it.
  • 3Cook the pie according to the packaged frozen pie instructions. If you simply want to bake up a boxed pot pie from a freezer section, follow the instructions on the box. In almost every case, these pies are meant to be baked directly from frozen.
  • If you made the pie, note that the frozen baking time will increase a bit and the baking temperature may need to be slightly reduced.
  • Of course, with experience, you may find that adjustments to baking time and temperature produce a better result with a particular frozen pie brand.
  • As instructed, make sure the center of the pie is cooked through. Use a knifeor for more certainty, a meat thermometerto test the center.
  • Recommended Reading: Nation’s Pies

    Parchment Paper Vs Foil For Lining Pie Crust

    Besides having a weight for blind baking your pie crust, you need something to line the dough with. This is so the weight doesnt bake straight into the pie dough.

    Classic blind baking uses a double baking method. The pie crust is first baked with weights to start baking the edges and prevent the crust from bubbling or sinking. Then the weights are removed and the crust is baked again to ensure that the bottom is crisp and completely baked through.

    It is common to use parchment paper or foil to hold the weights and remove them from the crust for double blind baking.

    Foil is quick to use, easy to shape, and can cover the edges of the crust well to prevent over-browning.

    There is a slight risk of sticking or tearing and dropping your beans or rice into the pie crust when using foil. Been there done that. Picking little flecks of rice out of a partially baked crust is no fun at all. Definitely use heavy duty non-stick aluminum foil if you choose this route.

    Parchment paper is easy to lift out of the crust without it sticking and Ive never had it tear on me, so using parchment paper is my preference.

    You can place a piece of parchment paper into the crust and add your weights to help form it to the sides and bottom of the pan. I like to make a parchment circle, so Ill show you how, but its not totally necessary.

    How To Puree Your Pumpkin

    Once the pumpkins are fully cooked, cooled, and drained of excess water, youre ready to scoop the flesh from the skin and puree it. Theres more than one way to puree your pumpkin, too.

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    Food Processor or Blender

    Place the cooked pumpkin in your food processor or blender and puree it until smooth. The consistency of cooked pumpkin may be too thick for some blenders.

    Food Mill aka Foley Mill

    I have a food mill that Ive used for pumpkin in the past, but it was quite a bit of work and didnt remove as much of the pulp. Run the pumpkin flesh through the food mill, stopping occasionally to scrape the stringy stuff from the inside of the food mill and feed to your chickens or compost it.

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    Food Strainer

    This year I used my Victorio Food Strainer and I was very happy with the results.

    Place a bowl under the spout where the puree feeds out, and another bowl under the end of the tube to catch the stringy pulp.

    Place the cooked pumpkin into the funnel and turn the hand crank, using the plunger to feed the pumpkin down into the auger. If you are pureeing a lot of pumpkins, you may need to scrape out the sieve and auger components of the food strainer once or twice to keep the puree flowing.

    Use a Sieve

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    How To Store Pie Crust

    The dough can be kept wrapped in plastic and stored in the fridge for up to three days. It can also be frozen, wrapped in plastic and stored in a freezer safe bag for up to three months.

    Back in Canada when we celebrated Thanksgiving and my Mom would make her huge turkey and all the trimmings.

    I would make the pie! Yup I was known for my pies even all those years ago. Dont you love a good pie?

    Making Individual Meat Pies

    BLIND BAKE A PIE CRUST – for any filled pie!
  • 1Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.XResearch source Roll the pieces into 6 individual balls
  • Dust your workstation with flour to prevent dough from sticking.
  • 2Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  • 3Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  • 4Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.
  • Brush the top of your pockets with egg or melted butter to keep the top moist.
  • 5Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.
  • Enjoy with a side of ketchup.
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    Let Custard Filling Jiggle

    Custard pies, especially pumpkin, are notorious for splitting down the center or overbaking and curdling. To minimize this risk, embrace slight underbaking and remove your pie from the oven once the filling is set around the edges but still slightly jiggly in the center. If a split still happens, don’t despair that’s what whipped cream is for!

    What Is The Point Of The Pie Weights

    Pie weights are a very common addition to blind baking a pie crust, and to the inexperienced eye, they might seem pretty strange.

    Pie weights are typically either a whole lot of dried beans or rice, or they are dedicated pie weights that are usually made from inert stone that doesnt chip easily.

    The pie weights are really important because they help to weigh down the center of the pie crust in the oven as you blind bake it.

    If you didnt use pie weights, the steam from underneath the pie dough would push the center of the pie crust upwards, creating an uneven texture and possibly even making little cracks and tears that your filling would eventually leak out of.

    Just make sure that you put some parchment paper down first! Otherwise, your pie weights will end up getting baked into the crust and will become a part of your pie irreparably, whether you want them to or not.

    Looking for more delicious Pie recipes? Try these out:

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    How To Make Perfect Homemade Apple Pie

    Its taken us a while to zero in on our favorite method for making apple pie, but I think weve finally nailed it. This simple recipe guarantees perfectly cooked apples surrounded with a thick gently spiced sauce. Theres no need for precooking the sauce or apples and the steps to make this pie are simple, you just need a little time.

    As with all of the pie recipes on Inspired Taste, we start with this homemade pie crust. Im a stickler on this one. It has never failed us and is our go-to recipe for pumpkin pie, tarts, and other fruit pies like blueberry pie.

    You can make the crust in advance. It can be refrigerated or frozen. Definitely check our pie crust recipe for our tips on making it .

    As for the apples, we use a lot of them and like to use two or more varieties for the most apple-flavored pie. Ive listed some of our favorites below. It isnt a complete list, but it should give you some inspiration when shopping for your homemade pie. If you find yourself with extra apples, try making homemade applesauce!

    We dont precook the apples before adding them to the crust.

    Instead, we toss peeled and sliced apples with sugar, salt, and spices in a large bowl. When the apples are well coated, we set the bowl aside and let the apples sit for about an hour.

    In this hour, the sugar and salt work on the apples to help them release their delicious liquid . The apples also soften quite a bit. We do this when making apple bread, too.

    How To Make Pumpkin Pie With Real Pumpkins

    How To Blind Bake A Pie Crust

    The secret to the best fresh pumpkin pie has been hiding in plain sight all along: It’s whipping up a pumpkin pie with real pumpkin. But you need to know a few crucial details about how to make pumpkin pie with real pumpkins to ace the processand to transform that sturdy squash into a silky pie filling. We’ll walk you through the entire process of making pumpkin pie from fresh pumpkins, including the best pumpkin to use, how to score a similar-to-canned texture , and more pro tips from our Test Kitchen.

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    Roll Dough So It Won’t Stick

    A dusting of flour won’t always prevent dough from sticking to the counter. The solution? Chill your dough rounds before rolling them between two pieces of floured parchment or wax paper. You won’t have to scrape up stuck scraps, and you’ll have an easier time transporting the dough to your pie plate.

    Easy Apple Pie Recipe With Store Bought Crust

    This is an easy homemade apple pie recipe for those days when you don’t have time to whip up a buttery, flaky crust from scratch. The filling comes together in minutes with warm spices and loads of fresh apples, so it tastes like it came from Grandma’s kitchen. The pie is fool-proof…and it comes out perfectly every single time!

    Whether it was intentional or by observation, I learned just about everything that I know in the kitchen from my mom. She is an amazing home cook, and she has always used smart, simple shortcuts to create easy recipes with minimal effort.

    When I moved into my first apartment as a 21-year-old who had just graduated from college, my mom gifted me this little journal that is full of her hand-written recipes from my childhood. She picked my favorites and she put them all in one place. How awesome is that?

    I cook from my mom’s recipes on a regular basis, and this easy apple pie is a consistent winner. I bring it to potlucks, share it at cookouts, and offer it as a dessert to finish off meals with friends and family. It’s ideal for that dinner party that you’re hosting because you can bake the pie in advance and leave it sitting on your countertop until you’re ready to serve it. No last-minute hassle!

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