Baking pies from scratch is an expression of my love for my friends and family. It takes a touch of luck to bake a proper pie. My family loves my offerings even when they are occasionally less than perfect. This homemade blueberry pie was for a wedding reception. The star cut-outs with their initials etched into them makes this pie unique. National Pie Day is January 23rd and I’d like to share some of my favorite pie tips that I’ve learned throughout the years.

One tip for a special occasion is to not try out a new recipe, especially if it’s complicated, on the day of a party. It’s an invitation for calamity. Ask me how I know.

This “Caramelized Pecan Tart” has an elaborate recipe. Its shortbread crust requires concentration to follow the complicated instructions, but it is worth the effort. It’s perfect for that special family gathering or potluck. I am doing a new series of tarts soon; this recipe needs more practice before I post the recipe.

One way we all can have fun is playing in pastry! I had a blast creating a special pie for a dear friend who loves, you guessed it, chickens! The main secret to making great cut-outs is par-baking the decorative pieces. If you skip this step, you run the risk of gummy undercooked dough since the cut-outs are often thicker than standard lattice toppings.

The hearts and the chicken cut-outs have been baked in a 375-degree oven for approximately 10 to 15 minutes on a parchment-lined baking sheet. That is to allow the pie crust and cutouts to finish baking simultaneously.

Align the cut-outs onto the pie crust edging and use an egg wash (which is just an egg white whipped slightly) as “glue” to secure the hearts onto the pie crust. The entire surface of all the crust, including the fluting, is brushed with the egg-wash and then sprinkled with white sugar for a beautifully browned finish. If the top crust looks like it is getting too brown while the rest of the pie is under-cooked, tent the entire top with aluminum foil.

Another way to make even frozen store-bought pie shells look festive is with a metal scoop. Now, this is homemade crust but if you are using pre-made crusts allow crust to reach room temperature and smooth out the crust edging. Take a small scoop and gently press around the edge of the crust twice, creating a scalloped edging. Super easy but adds that touch of love! Just make sure you don’t push down too hard and cut through the dough entirely. That result is seen at the top of this photo.

 

Have a great Pie Day! Be blessed! Ann May