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Do’s for Baking Pies

Appears in
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About
  • Follow package directions when using commercial pie crust mixes.
  • Use the ingredients specified in all pastry recipes—don’t substitute or change.
  • Use cold water unless otherwise specified. It helps make flaky pastry.
  • Measure accurately—it’s important.
  • Use pan size recommended by recipe so your filling will fit.
  • Check pie-pan size by measuring top inside diameter.
  • Use pans that are not shiny, such as glass or dull aluminum that do not reflect heat away from pie during baking.
  • Use pie tape or a narrow strip of foil to cover pie edge if it gets too brown when baking.
  • Cool baked pies on a wire cooling rack to let air circulate under and prevent sogginess.

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