Now, on to the best part… we finally get to stick that pie into the oven and bake it!
- Set the pie pan on a baking sheet to keep the bottom of the crust crisp.
- For prebaked pie shells, place in the freezer for 30 minutes so it’s cold as you’re baking your pie.
- Seal your pie pastry by spreading a few ounces melted chocolate over the bottom of the baked crust and up the sides. Set in the fridge to cool for about 10 minutes. The chocolate creates a barrier between your filling.
- Position the oven rack in the middle of the oven.
- Grease and flour pans for fruit pies where juices might bubble and cause the crust to stick.
- If baking two pies, position the pans so there are at least 2 inches between each pie and the oven.
- Test custard-style “doneness” by inserting a dinner knife into the pie. If the knife comes out clean, your pie is done. Or, you can just jiggle it.
- Cool pies on a rack so circulating air can speed the process of cooling the filling.
- If you wish to further glaze your gorgeous pie, lightly brush the surface with syrup about 10 minutes after you’ve removed it from the oven. This goes especially well with apple or pear pies. You could also try brushing another fruit pie with a bit of the “matching” flavor of jelly or currant.
- Use that leftover pie crust by rolling out all the dough, then sprinkling it with cinnamon and sugar, brushing it with jelly, honey, or syrup. Cut into strips or shapes and bake in a 350 oven until brown. Serve these with ice cream or on fresh fruit.
- Your leftover pie dough can also be frozen to top mini-potpies, cobblers, stews, etc.