Pie Apr 2026

: Essential for pies with "wet" or no-bake fillings (like quiche or chocolate mousse). Use pie weights or dried beans to keep the crust from shrinking or bubbling.

: Easier to handle and creates a very tender, structural crumb. : Essential for pies with "wet" or no-bake

: Work the fat into the flour until you see pea-sized bits. Overworking the dough develops too much gluten, making the crust tough instead of flaky. : Work the fat into the flour until you see pea-sized bits

: Start at 425°F for 20 minutes to set the crust, then lower to 350°F to cook the filling through without burning the edges. : Many recipes, such as those from Sally’s

: Many recipes, such as those from Sally’s Baking Addiction , use a mix of both for the best of both worlds.

: Brush the top with a beaten egg (or egg mixed with milk/cream) to achieve a professional, glossy golden finish. Popular Pie Varieties