Trivia in the Kitchen, Number Fifty-Three!

I’ve made my share of double-crust fruit pies and I usually don’t have any trouble at all, but here are a few tips and tricks to help you bake perfects pies every time.

1.   Use a metal pie pan (it conducts heat better which helps the bottom crust brown).
2.  Use a template to cut uniformly round dough circles (the lid of a pot, or a cake circle work well).
3.  Always add a pinch of salt to your fruit fillings (it will enhance the fruitiness and the sweetness).
4.  Don’t overfill the pie (level of the fruit should never be above the rim of the pan).
5.  Chill the filled pie for 20 minutes before baking.
6.  Watch the bubbles to see when the pie is done (lazy and slow bubbles means the pie has thickened and is done).
7.  Cool the pie completely before slicing (hot pie will be liquid inside).

Source: Carolyn Weil, in How to Break an Egg by the editors, contributors and readers of Fine Cooking magazine (p. 212).

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