No soggy bottoms here.
It’s pie season, y’all.
And by that we mean: It’s always pie season.
Credit: Ralph Anderson
We can’t think of a time of year when a perfectly-baked pie doesn’t hit the spot.
In the summer, we use up all those fresh berries and stone fruits in juicy, lattice-topped wonders.
In the fall, apple and pumpkin continue to steal our hearts year after year.
Credit: Micah A. Leal
There are thevintage pies, theregional recipes, and theseasonal stunners.
All this to say: It’s always a good time for pie.
Mastering the art of pie, however, is tricky business.
Credit: Antonis Achilleos; Prop Styling: Ginny Branch; Food Styling: Torie Cox
If you’ve been hesitant to dive head-first into the world of pie-baking, consider today your starting point.
First thing’s first: What is blind baking?
Blind baking is the step of par-baking a pie crust or tart shell before adding the filling.
Your recipe might also call for a blind-baked crust if the filling is not cooked.
Get the full lowdown onblind baking a pie crust.
What are pie weights?
Weighing it down with pie weights helps the shell keep its shape and prevents any air pockets from forming.
When should I use pie weights?
In other pies without extra-juicy fillings, you could bake the components all together.
Pie weight substitutes
If you’re not ready to invest in pie weights, not to worry.
Some substitutes for pie weights are dried beans, rice, or popcorn kernels.
Now for the fun part: What throw in of pie are you baking?
ThisPeach Custard Pieis one of our seasonal favorites.
In the fall, we can’t resist a classicPumpkin Pie; ourSouthern Buttermilk Pieis a hit year-round.
