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Pie is life. The rest is just details.
The next time you’re putting a pie in your face, thank the Ancient Egyptians, who started baking earthy, easy-to-store chicken pies to take on long journeys thousands of years ago. Then thank the Ancient Greeks, who developed modern pie pastry dough by adding fat to the crust (genius!). And then thank the Ancient Romans, who continued pie recipe testing and even offered up sweet pies to the gods (they were that good).
Though the recipes have changed a little along the way, pies are still an integral part of food culture in many parts of the world. Here at Pillsbury, they’re as essential as air. From how to prep pie crust to how to bake and store pie, we spill all the beans on what you need to know to make pie a regular part of your life.
How To Prep Pie Crust
The key to great pie is all in the prep. Here’s what you need to know to make the most of our Pillsbury™ refrigerated pie crust!
Step 1: Soften The Crust
Let refrigerated crusts stand at room temperature for 15 minutes, or microwave one pouch on DEFROST (30% power) for 10 to 20 seconds before unfolding. Remove frozen crusts from box and let stand at room temperature 60 to 90 minutes before unfolding.
Expert tip: If you thaw a frozen pie crust, don’t refreeze it. Bake the crust, let it cool completely, then tightly wrap and freeze it. Use it later for a filled one-crust baked shell recipe.
Step 2: Choose The Right Pan
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Pillsbury™ refrigerated pie crusts are designed for 8-inch or 9-inch pie pans and 10-inch tart pans, but can be cut into other shapes (or doubled for use in our crowd-sized slab pies!).
A few do's and don't's:
- Don't stretch the crust larger in the pan or it may shrink while baking.
- For the best baking results, use a glass or dull-metal pie pan. Avoid shiny metal or disposable aluminum pans that reflect heat and prevent crusts from browning. Dark pans may cause crusts to brown too much.
- Avoid pans with holes in the bottom.
Step 3: Mend The Cracks
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Wet your fingers with cold water and press edges together. Repairing cracks before baking will reduce the chance of cracks reappearing while baking.
Step 4: Keep The Crust In Place
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To keep the crust from pulling away from the pan during baking, ease the dough into the pan without stretching it. Press it quite firmly against the sides and bottom of the pan. If you stretch the dough, it always wants to go back to its original shape, so it “slumps” down the side of the pan. Pressing the crust against the bottom and sides of the pan helps to anchor the crust to the pan.
Expert tip: For extra insurance against the dreaded slump with an unfilled crust, once you’ve pressed the dough into the pan and fluted the edges, pop the pie pan in the freezer for a few minutes to “lock” it in place. Then, just before baking, line the inner edges with a few pieces of heavy-duty aluminum foil to prop up the edges while the crust bakes. Bake the crust 10 minutes with foil, then remove foil and bake an additional 2 minutes until golden brown.
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Step 5: Prevent Bubbles In The Crust
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Step 2: Combine Ingredients
In a large bowl, combine all the filling ingredients and toss with a spoon or spatula to coat thoroughly.
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Step 2: Fill The Pie
Mix your filling, then spoon into the crust-lined pie plate.
