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Volume II
December 19, 2006

Baking the Perfect Holiday Pie
By Amy Hunt

Pre-heat oven and read through the recipe before mixing ingredients.

Prevent the edges of your pie from becoming too brown by covering the edge with foil after the first 15 minutes of baking.

Prevent soggy crust on your pumpkin pie by breaking one egg, careful not to break the yolk, into the unbaked pastry shell. Swirl the egg around to cover the entire surface. When surface has been covered, use the egg in the filling mixture.

Let children create fun shapes with left over pie dough. Sprinkle with cinnamon and sugar and bake in oven until golden brown.

For golden brown, flaky pie crust, use a lightweight aluminum pie tin like the old fashioned type.

When baking, it is best to allow ingredients for the pie filling, such as eggs, butter, and milk, to become room temperature before mixing with other ingredients. Ingredients used to make the pie crust, such as butter and water, should be used while cold.

When making a two-crust pie, moisten the edge of the bottom crust with water before placing the second crust on top. The moistened edge will help create a good seal once the two crusts are crimped together.

A quick finish for a decorative pie crust is to use the prongs of a fork. Before filling pie crust, firmly press the prongs into the edge of the pie crust following evenly around the full edge.

If you have any additional doubling tips that you'd like to add, please post them on the Cook'n Club Forum (if you're a Cook'n Club Member)...or e-mail them to

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