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How to make a pie

Pies come in such a wide variety you can easily find one that complements practically any meal you happen to make. Because of this, learning how to make a pie can become one of the best dessert-related techniques you could learn.

In this section of the Learning Center I will be discussing the various steps required for most pies and the main varieties you'll probably be using. All together you will learn about:

• The crust, varieties and when to use what type.
• The filling, tips and tricks to get it perfect.
• Toppings such as a top crust and meringue.

The Pie Crust

The first thing you need to do after deciding on the type of pie you want is to figure out what crust will work the best. Your main crusts are: flaky pie crust (precooked and uncooked), cookie crust (graham cracker crust) and sweet dough crust. The following shows when to use each crust type:

Flaky

For detailed instructions on how to make a flaky crust, please visit our page on how to make a pie crust (will open in a new window).

precooked - Cream and custard-style pie fillings or any filling that is very wet. Precooking the crust will keep it from getting soggy.

uncooked - Most fruit fillings such as apple and rhubarb. Many canned pie fillings are very wet and may need a precooked crust, check the recipe.

Cookie and Graham Cracker Crusts

Used for cheesecakes and some fruit pies, many cream and custard pies can also use a graham cracker or cookie crust if you prefer.

Again, for detailed instructions on how to make these crusts, please visit the page on graham cracker crust recipes (will open in a new window).

Sweet Dough Crusts

Used with tarts and some torts. The reason you use this style of crust, especially with tarts, is the fact that many tarts have sides that are nearly vertical and must hold without support. Flaky crusts are flaky and can't support much weight on their own without falling apart whereas sweet dough is much sturdier.

The Filling

Here are a few tips to keep your filling perfect:

• For juicy fruit pies you'll want to place the pie on a cookie sheet to keep from making a mess, you will often get juice bubbling over during the cooking process.
• Use a glass pie dish or a baking stone to help ensure the bottom crust gets fully cooked by the time the center filling is ready.
• You can up the temperature of the oven by up to 50°F if using a precooked fruit pie filling as all you really need to worry about is cooking the crust.
• When making a cream pie, be sure to follow the directions closely for making the filling and allow ample time for it to set (if necessary) to avoid a runny filling.

The Topping

The topping of your pie is the first impression everyone will get of your pie (other than the smell of course) so taking the time to make them look good will be well worth the effort.

For specific instructions and recipes, please see the following pages (all will open in a new window).

How to make meringue
How to make whipped cream

If you already know how to make those toppings, remember these two important tips:

• Add meringue while the pie is still piping hot and be sure to seal the edges, don't allow holes in the meringue.
• When adding whipped cream, add only after the pie has fully cooled, warm pies will break down the whipped cream faster.

And that's how to make a pie.

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