Do’s for Baking Pies

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Published 1965

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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