Six Steps to Perfect Pies
1. To Handle the Crust Easily
Let refrigerated crusts stand at room temperature for 15 minutes, or microwave one
pouch on DEFROST (30% power) for 10 to 20 seconds before unfolding. Remove frozen
crusts from box and let stand at room temperature 60 to 90 minutes before unfolding.
2. To Mend Cracks
Wet fingers with cold water and press edges together. Repairing cracks before baking
will reduce the chance of cracks reappearing while baking.
3. Choosing the Right Pan
Pillsbury® refrigerated pie crusts are designed for 8-inch or 9-inch pie pans and
10-inch tart pans, but can be cut into other shapes. Do not roll the crust larger
or stretch it in the pan, or it may shrink while baking. For optimum baking results,
use a glass or dull-metal pie pan. Avoid shiny metal or disposable aluminum pans,
which reflect heat and prevent crusts from browning. Dark pans may cause crusts
to brown too much. Avoid pans with holes in the bottom.
4. To Keep Crust from Pulling Away from the Pan
To keep the crust anchored to the pan during baking, press it firmly against the
sides and bottom of the pan. Be careful not to stretch the crust.
5. To Prevent Bubbles in the Crust
To prevent bubbles in an unfilled crust, generously prick the sides and bottom of
the crust with a fork before baking.
6. To Prevent Over-Browning
To keep baked edges from getting too brown, cover the edges with foil after the
first 15 minutes of baking or as directed in the recipe. Use a 12-inch square piece
of foil; cut out a 7-inch circle from the center, and gently fold the foil “ring”
around the crust’s edge. Or use strips of foil on edge of crust. Be careful--the
pie will be hot!