You've made your perfect flaky pie dough, let it rest, rolled it out, and created the beautiful, crimped crust of your dreams. Your unbaked pie is sitting in the fridge, resting and waiting for the oven to preheat. You've come so far in pursuit of a delicious and beautiful pie, don't forget the most critical aesthetic step in the pie process: applying a fine coat of egg wash or cream to the top before you pop the pie into the oven.
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Of all the elements that are involved with making pies, it's the outer ring of crust that causes the most angst for bakers. As the saying goes, people eat with their eyes first, and many of us feel pressured to make crusts that look every bit as well-crafted as the delicious filling inside. When it comes to crust, practice will definitely help, but there are also some small steps to keep in mind for best results:
The ladies of Three Babes Bakeshop in San Francisco drop by to answer our pie-making questions, from tips on freezing pies ahead of time, pre-cooking apples, blind-baking, and more!
If you like to bake pies and tarts, sooner or later you're bound to encounter a recipe that instructs you to blind bake the crust prior to adding your filling. The term "blind baking" simply means baking the crust sans filling, and the method itself can feel a little strange and counter-intuitive to the uninitiated baker. Here are some tips to help you through the process.