Best Pie Recipes - Handle the Heat https://handletheheat.com/pie-recipes/ Delightful homemade baking recipes and kitchen experiments Wed, 05 Jun 2024 14:57:20 +0000 en-US hourly 1 https://handletheheat.com/wp-content/uploads/2017/04/cropped-hth-favicon5-32x32.png Best Pie Recipes - Handle the Heat https://handletheheat.com/pie-recipes/ 32 32 Key Lime Pie https://handletheheat.com/key-lime-pie/ https://handletheheat.com/key-lime-pie/#respond Wed, 12 Jun 2024 10:00:00 +0000 https://handletheheat.com/?p=72674 Easy Key Lime Pie recipe is full of bright, fresh lime flavor with an easy graham cracker crust. One bite will transport you straight to the sunny Florida Keys!

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Key Lime Pie is the perfect dessert embodiment of summertime. It’s rich yet light and bright and absolutely full of delicious lime flavor.

a whole baked key lime pie topped with whipped cream and fresh lime slices.

I was originally inspired to create this Key Lime Pie recipe for Joe’s dad, as it’s his favorite dessert. I created it to surprise him for his retirement party—and he couldn’t have been more excited!

Everyone gobbled up the pie so quickly that there weren’t even leftovers for him to take home. I guess I better make him another one sometime! 

whole key lime pie in a glass pie pan.

We actually enlisted the help of our Handle the Heat Baking School alumni from all over the country to test and perfect this recipe, so you KNOW it’s gonna be good. 

Brittney S. said “This is an easy recipe to make, and it was delicious. Even my picky eaters all gave it a 10/10. Light and melted in your mouth.”

a key lime pie, topped with fresh whipped cream and lime slices, with a slice taken out.

Like many of my other summery pie recipes, such as my Peach Galette or my Frozen Mint Chocolate Chip Pie, this pie can be made a day ahead of time if needed, so it’s perfect for your 4th of July party or any cookout or BBQ. Be sure to check out all my delicious Summer recipes here

a slice of key lime pie being cut from the pie pan, ready to serve.

How to Make Key Lime Pie

Key Limes vs. Regular Limes (aka Persian Limes)

  • If you’re lucky enough to live in or have visited the Florida Keys, you may have had a Key Lime Pie made with real key limes. 
  • These limes are tiny, often more yellowish in color, and are more acidic than regular limes.
  • While perhaps the more traditional choice for a Key Lime Pie, real key limes are highly seasonal and difficult to source in most parts of the country. 
  • To make this recipe easier and more accessible, regardless of where you’re located, I created this recipe specifically using Persian limes – the regular type of limes commonly available at the supermarket. 
  • To avoid dry limes that yield little juice, choose plump, large limes that give a little when you squeeze them.
  • Be sure to zest your limes prior to cutting them open and juicing! 
  • While you’re welcome to experiment with using key limes if you can find them, just note that the tartness level will change and you’ll need more key limes to make up the ⅔ cup of juice required. 

How Many Limes do I Need?

This will vary greatly depending on the size of the limes available to you. During this recipe’s testing process, bakers across several states needed anywhere from 2 to 15 limes! For this reason, I’ve indicated a range of the number of limes needed for the recipe. If the only limes available to you are small, grab a couple extra just to be safe.

If you end up with an excess of leftover limes, give my Glazed Lemon Cookies a try, replacing the lemon zest and juice in that recipe with lime zest and juice! 

Can I Use Bottled Lime Juice?

We haven’t tested using bottled lime juice, but I recommend using fresh if possible. You’ll need a tablespoon of fresh zest in the filling, so you will already need fresh limes. I also find that fresh limes give a much bolder, brighter flavor compared to bottled juice, so I recommend juicing your own. If you must use bottled juice, use Nellie & Joe’s Key West Lime Juice

the pie filling being poured into the prepared crust.

Key Lime Pie Crust Alternatives 

  • I love the traditional graham cracker crust, especially with the addition of a hint of ground ginger! It adds the tiniest hint of spiced flavor to the Key Lime Pie.
  • If you’re not a graham cracker fan or just want to mix it up, feel free to experiment with any other crispy cookie – gingersnaps or Biscoff cookies would be delicious.  
  • You can alternatively use my Best Pie Crust recipe if you prefer a pastry pie crust. 

How to Crush Graham Crackers for the Crust

If you don’t have a food processor, you can place your graham crackers in a ziptop bag and gently crush them with a rolling pin, until all cookies are very finely ground. Transfer to a medium bowl and add the melted butter and brown sugar, stirring until combined and the mixture looks like wet sand. 

The Whipped Cream Topping

  • If you have more of a sweet tooth, this pie may be a little on the tart side. Feel free to double the whipped cream topping to balance the tartness, if preferred.
  • To increase the tropical flavors in this recipe, add ¼ to ½ teaspoon coconut extract to the whipped cream topping, if desired.
closeup of the whipped cream and fresh lime zest on top of the pie.

Can I Make a Meringue Topping for This Key Lime Pie?

Yes! Instead of whipped cream, feel free to add a meringue topping instead! Save the egg whites leftover from making the Key Lime Pie filling and make a double batch of the meringue topping from my Mini S’mores Cheesecakes recipe here.

What Pie Pan Should I Use for Key Lime Pie?

I recommend using a glass or ceramic pie pan here. I don’t recommend metal, as it can interact with the acidity in the limes and cause unpleasant flavors. Learn more about different types of pie pans, and which ones are my favorites, in my Pie Pan article here. 

How to Store Key Lime Pie

The pie can be baked and chilled without the topping one day before serving. Once it is cold, cover it loosely with plastic wrap. For best results, top with whipped cream within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator, but note that the crust will soften more the longer it sits. 

Can You Freeze Key Lime Pie?

We haven’t tried this ourselves, but it should work just fine. Place the whole pie or pie slices on a rimmed baking sheet and freeze until solid, then transfer to an airtight container and freeze for up to one month. Thaw in the fridge overnight before topping with whipped cream and serving. 

a slice being removed from the pan, to serve.
a slice of pie on a plate with a bite taken out.

More Summer Recipes You’ll Love:

slices of key lime pie, topped with whipped cream and slices of lime, scattered across a light pink background.
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Key Lime Pie

Easy Key Lime Pie recipe is packed full of bright, fresh lime flavor, a hint of ginger in the buttery graham cracker crust, all topped with fresh whipped cream. One bite will transport you straight to the sunny Florida Keys!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 35 minutes
Inactive Time 4 hours
Total Time 5 hours 20 minutes
Servings 8 large slices or 12 smaller slices

Ingredients

For the crust:

  • 12 whole (182 grams) graham crackers
  • 3 tablespoons (38 grams) light brown sugar
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon ground ginger, optional
  • 7 tablespoons (99 grams) unsalted butter, melted and cooled

For the filling:

  • 1 can (14 ounce / 397 grams) sweetened condensed milk
  • 4 large egg yolks
  • 1 tablespoon freshly grated lime zest, from about 2 large limes
  • 2/3 cup (160 grams) fresh lime juice, strained, from about 3-9 large limes*
  • 1/8 teaspoon fine sea salt

For the topping:

  • 3/4 cup (180 grams) heavy cream, chilled
  • 3 tablespoons (23 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Fresh lime zest or lime slices, for garnish

Instructions

  • Arrange an oven rack in the center position and preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.

Prepare the crust:

  • In a food processor, pulse the crackers, sugar, salt, and ginger, if using, until very finely ground. Pour in the melted butter and pulse until combined. The mixture should look like wet sand.
  • Transfer the mixture to the pie plate. Press firmly into the bottom and up the sides of the pan. Bake until the crust is fragrant and firm to the touch, 8 to 10 minutes. Remove from the oven and place on wire rack to cool slightly while you make the filling.
  • Turn the oven down to 325°F.

Prepare the filling:

  • In a large bowl, combine the filling ingredients, whisking until smooth. Pour the filling into the prepared crust and smooth the surface. Bake at 325°F until the filling is set and just a little wobbly in the center, 25 minutes. Remove from the oven and let cool completely at room temperature. Transfer to the refrigerator and chill until cold, at least 4 hours. Cover with aluminum foil or plastic wrap if chilling overnight to prevent odor transfer.

Prepare the topping:

  • In a mixing bowl, use an electric mixer fitted with the whisk attachment to beat the cream, sugar, and vanilla on medium-high speed until medium-stiff peaks form.
  • Garnish the chilled pie with whipped cream. Top with fresh lime zest or lime slices, cut into slices, and serve.
  • The pie can be baked and chilled (without the topping) 1 day ahead. Once it’s cold, cover loosely with plastic wrap, then top within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator (the crust will soften over time).

Notes

*Buy more limes than you think you’ll need to avoid having to run back to the store in the case of disappointing dry limes.
*To make this recipe easier and more accessible, regardless of where you’re located, I created it specifically using Persian limes – the regular type of limes commonly available at the supermarket. Feel free to experiment with key limes, but the tartness level will change, and you may need more key limes to make up the required juice.

Photos by Joanie Simon.

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French Silk Pie https://handletheheat.com/french-silk-pie/ https://handletheheat.com/french-silk-pie/#comments Mon, 06 Nov 2023 10:00:11 +0000 https://www.handletheheat.com/?p=26748 Growing up, it wasn’t a holiday without a French Silk Pie with those chocolate curls on top. Whether it was Easter, Thanksgiving, or Christmas, we always had to have something chocolate. You see, I come from a long line of chocoholics. My dad and my grandma love chocolate and sweets just as much as I […]

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Growing up, it wasn’t a holiday without a French Silk Pie with those chocolate curls on top.

French Silk Pie with whipped cream and chocolate curls on top, in a ceramic pie pan.

Whether it was Easter, Thanksgiving, or Christmas, we always had to have something chocolate. You see, I come from a long line of chocoholics. My dad and my grandma love chocolate and sweets just as much as I do.

However neither of them bake, so we always got those frozen silk pies from the grocery store.

A few years ago, I decided to finally make a chocolate French silk pie from scratch for Thanksgiving and it was the most popular pie of the evening! So I knew I had to share the recipe with you ASAP.

a slice of chocolate mousse pie on a plate with a bite taken out.

I hope it becomes a family favorite and maybe even a holiday tradition in your home as well!

French Silk Pie with whipped cream and chocolate curls on top, in a ceramic pie pan.

How to Make French Silk Pie

The Crust

I love an Oreo crust for this recipe! It’s so much easier than traditional pie dough and adds an extra dose of CHOCOLATE! Use regular-stuff Oreos with the filling intact. If you’d prefer to use a pastry crust, check out my Best Ever Pie Crust recipe here and follow the directions for pre-baking.

French Silk Pie Filling

Since this recipe doesn’t use raw eggs, it’s safe to serve to everyone.

However, there are a few extra steps and bowls you will dirty while making this recipe – but it’s SOOO worth it. I’d highly recommend reading the recipe through completely before you get started. You’ll need an electric mixer (handheld or stand) and an instant-read thermometer for best results.

What Type of Chocolate Will I Need?

I love using bittersweet chocolate in this French Silk Pie recipe. It brings an intensely rich chocolate flavor. Use high-quality chocolate baking bars, not chocolate chips, for best results. If you’d prefer something more mild, feel free to use semisweet chocolate instead (1:1 ratio).

Whipped Cream Topping for French Silk Pie

  • Be sure to top the pie with the whipped cream no more than a few hours before serving, so it looks its best.
  • The whipped cream will begin to deflate and weep if topped too far in advance.
  • Garnish with chocolate curls (see just below) or a sprinkling of cocoa powder for a pretty presentation. 

How to Make Chocolate Curls

Taking the time to make chocolate curls, instead of just shaving a block of chocolate or garnishing with a dusting of cocoa powder, really makes this French Silk Pie look gourmet. Here’s a super helpful step-by-step video on how to make chocolate curls.

What Type of Pie Pan Should I Use?

  • This recipe was designed for a 9-inch deep dish pie plate, like this one.
  • If you don’t have a deep-dish pie pan, you may have some filling leftover (hellooo, little snack for you!)
  • Because this pie doesn’t go in the oven, the pie pan material doesn’t matter as much as it would for a baked pie – but if you choose instead to make a pastry pie crust, I recommend checking out my Best Pie Pan article for more information and tips.

Can I Make French Silk Pie Ahead of Time?

Yes! This pie actually needs to be chilled for 6 hours before serving, so it’s the perfect make-ahead dessert! You can make it up to 2 days ahead of time. Keep covered in the fridge, then top with whipped cream shortly before serving. 

Can I Freeze French Silk Pie?

We haven’t tested freezing this French Silk pie, but readers have done so with success. Just note that freezing may slightly alter the texture after thawing. Place inside an airtight container and freeze for up to one month. Thaw overnight in the refrigerator before adding whipped cream, chocolate shavings, and serving.

unsliced chocolate French Silk Pie in a white ceramic pie pan, ready to serve.

More Chocolate Pie Recipes:

a perfect slice of French silk pie with whipped cream and chocolate curls on top, on a plate, ready to serve.
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French Silk Pie

French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!
Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 20 minutes
Chilling time 6 hours
Total Time 6 hours 50 minutes
Servings 8 servings

Ingredients

For the crust

  • 20 Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
  • 3 tablespoons unsalted butter, melted

For the filling

  • 1 1/3 cups (266 grams) granulated sugar
  • 4 large eggs
  • 8 ounces (227 grams) bittersweet baking chocolate, melted
  • 2 teaspoon vanilla extract
  • 10 tablespoons (142 grams) unsalted butter, at room temperature
  • 1 1/3 cups heavy cream, cold
  • 4 teaspoons powdered sugar

For the topping

  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings or cocoa powder, for garnish if desired

Instructions

Make the crust:

  • Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.
  • Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

Make the filling:

  • In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
  • Using an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
  • In a clean bowl, use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.
  • Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point, the pie can be stored for up to 2 days ahead of time.

Make the topping:

  • Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

Video

This post was published in 2019 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.

December 2020 Baking Challenge

This recipe was the December 2020 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Learn more about my monthly baking challenges here. Check out everyone’s pies:

baking challenge entries submitted by participants.

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Pecan Pie https://handletheheat.com/pecan-pie/ https://handletheheat.com/pecan-pie/#comments Sun, 05 Nov 2023 10:00:51 +0000 https://www.handletheheat.com/?p=32374 When it comes to Thanksgiving pies, it seems pecan pie is less divisive than pumpkin pie. Some people hate pumpkin pie. But pecan pie doesn’t seem to invoke much love or hate. It’s kind of just there. But this is no ordinary pecan pie! While my recipe isn’t revolutionary, there are a few tricks I’ve […]

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When it comes to Thanksgiving pies, it seems pecan pie is less divisive than pumpkin pie.

Some people hate pumpkin pie.

But pecan pie doesn’t seem to invoke much love or hate. It’s kind of just there. But this is no ordinary pecan pie!

slices of pecan pie on black plates with forks and napkins, ready for serving.

While my recipe isn’t revolutionary, there are a few tricks I’ve used here, to make the classic pecan pie recipe a little more special.

First, I use my all-butter Best Ever Pie Crust recipe and blind-bake it to ensure it stays nice and crispy.

Second, I use corn syrup to create a perfectly set candy-like filling, along with dark brown sugar to give it a complexity of flavor. I also add a generous amount of butter to the filling for extra flavor and richness.

Lastly, toasting the pecans and sprinkling in a pinch of cinnamon seals the flavor deal.

Don’t forget a scoop of vanilla ice cream on top!

a whole, unsliced pecan pie in a glass pie pan.

How to Make Perfect Pecan Pie

The Pie Crust

I highly recommend using my Best Ever Pie Crust for this traditional Pecan Pie. It’s buttery, ultra flaky, and easy. If you’re intimidated by pie crusts, check out the full pie crust recipe post for loads of tips and tricks.

How to Blind Bake Pie Crust for Pecan Pie

While some recipes don’t call for blind-baking the pie crust, I personally much prefer the texture of the crust when it’s baked first. It’s crispier and stays that way for longer.

  1. Line the chilled crust in the pan with foil, pressing all the way to the edges to ensure they don’t slump down. Fill the crust completely with pie weights, granulated sugar, rice, or dried beans. You must completely fill to the top edge of the crust to prevent the crust from shrinking or slumping.
  2. Place on a rimmed baking pan. This will help catch any butter that might bubble over.
  3. Bake for 18 to 20 minutes at 400°F, or until pale and just beginning to brown but not raw. The higher baking temperature allows the crust to set quickly, preventing it from losing its shape or flute.
  4. If you typically have soggy crust problems, try baking the pie on the bottom rack of your oven or on top of a baking stone.

Check out my full article for How to Blind Bake Pie Crust here.

parbaked pie crust vs blind baked pie crust next to each other.

How to Toast Pecans

Place pecans on a rimmed baking sheet and toast in a 350°F oven until fragrant, about 8 to 10 minutes. Set aside to cool completely. Toasting first is an extra step, but I promise it’s worth it! It intensifies the pecan flavor and creates a crunchier texture.

How to Prevent Watery or Runny Pecan Pie Filling

We want the filling to be gooey, not runny. This all comes down to baking:

  • The edges should be set but the center should wobble a bit, kind of like gelatin.
  • Cook pecan pie too much and it’ll crack and be dry. Underbake it and it will be watery and runny.
  • You want to cook pecan pie to an internal temperature of 200°F. Use a digital thermometer to make this easy.

Do I Have to Use Corn Syrup?

In this recipe, yes, corn syrup is necessary. I used light corn syrup, but you can also use dark corn syrup. I’ve heard golden syrup can work well, but I haven’t tested that. If you’re looking for a pecan pie without corn syrup, give my Browned Butter Maple Pecan Pie recipe a try instead!

Can I Use Light Brown Sugar Instead of Dark Brown Sugar?

The dark brown sugar in this pecan pie recipe creates that toffee-like sticky sweetness without being too cloying, bringing a beautiful richness and depth of flavor. If you need to, light brown sugar will work in a pinch – or make your own dark brown sugar! Learn how here.

overhead shot of a whole, unsliced pecan pie in a glass pie pan on top of a cooling rack.

What is the Best Pie Pan to Use?

I recently used my Best Ever Pie Crust recipe to experiment with different pie pans, to determine which pie pan is best. Check out my Best Pie Pan article here to see my side-by-side experiments and learn which pie pans I recommend. 

Does Pecan Pie Need to be Refrigerated?

Yes. Since pecan pie contains egg, it should be refrigerated after sitting out for about 2 hours.

How to Store Pecan Pie

Store the cooled and baked pecan pie loosely covered with plastic wrap or aluminum foil in the fridge. Pecan pie lasts for up to 3 days.

How to Freeze Pecan Pie

  • Place the baked and cooled pecan pie in an airtight container and freeze for up to 3 months.
  • This is easiest done with a disposable aluminum pie tin (learn more about pie pans here).
  • When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing.
  • Refresh in a 300°F oven for 5 to 10 minutes to re-crisp the crust, if desired.

a perfect slice of pecan pie, on a plate with a fork, ready to serve.

More Thanksgiving Pies:

Check out ALL of my Thanksgiving recipes over at my Thanksgiving Headquarters.

a pecan pie in a glass pie pan, with a slice taken out, showing the gooey nutty interior of the pie.
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Pecan Pie

Classic homemade Pecan Pie features a flaky buttery crust with gooey, crunchy, and rich brown sugar toasted pecan filling. The perfect simple Thanksgiving dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Dough Chilling Time 2 hours
Total Time 3 hours 40 minutes
Servings 12 servings

Ingredients

  • 1 batch pie dough
  • 2 cups (227 grams) pecan halves
  • 4 large eggs, at room temperature
  • 1 cup (312 grams) light corn syrup
  • 3/4 cups (150 grams) dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted and cooled

Instructions

Prepare the pie crust:

  • Roll the dough out on a generously floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into a 12 to 14-inch circle, depending on how deep your pie tin is.
  • Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch pie tin. Gently press into the pie tin, being careful to avoid stretching the dough. Use scissors or a knife to trim the excess dough, leaving a 3/4-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the base of the dough with a fork.
  • Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight.
  • Preheat oven to 400°F.
  • Line the chilled crust with foil, pressing all the way to the edges to ensure they don’t slump down. Fill the crust completely with pie weights, granulated sugar, rice, or dried beans.
  • Place on a rimmed baking pan. Bake for 18 to 20 minutes, or until pale and just beginning to brown but not raw. Remove from oven and set aside to fully cool. Reduce oven temperature to 350°F.

Make the filling:

  • Place pecans on a rimmed baking sheet and toast in a 350°F oven until fragrant, about 8 to 10 minutes. Set aside to cool completely. Maintain oven temperature.
  • In a large mixing bowl, whisk together the eggs until well beaten. Add the corn syrup, brown sugar, vanilla, cinnamon, and salt. Gradually whisk in the melted butter until combined.
  • Place pecans evenly in cooled pie crust. Pour egg mixture over the pecans into crust.
  • Bake for 40 to 50 minutes, or until the edges of the filling are set but the center is still slightly wobbly. Your pie should have an internal temperature of 200°F when finished. If the crust begins to brown too much, cover with foil or a pie shield and continue baking. Remove from the oven and let cool completely before slicing and serving.

Notes

How to Store Pecan Pie
Store the cooled and baked pecan pie loosely covered with plastic wrap or aluminum foil in the fridge. Pecan pie lasts for up to 3 days.
How to Make Pecan Pie Ahead of Time
Place the baked and cooled pecan pie in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before slicing and serving.

This post was originally published in 2019 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.

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Best Ever Pie Crust https://handletheheat.com/best-ever-pie-crust/ https://handletheheat.com/best-ever-pie-crust/#comments Thu, 02 Nov 2023 11:00:55 +0000 https://www.handletheheat.com/?p=15620 Homemade pie crusts are about a thousand times more flavorful, flaky, and tender than the store-bought kind. It takes a little bit of extra work to get a perfect pie crust, but it absolutely does not need to be as intimidating as it may seem. Until the dough comes together in a cohesive ball, it […]

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Homemade pie crusts are about a thousand times more flavorful, flaky, and tender than the store-bought kind. It takes a little bit of extra work to get a perfect pie crust, but it absolutely does not need to be as intimidating as it may seem.

Until the dough comes together in a cohesive ball, it seems like something has gone wrong. Not to mention all of the frustrations when pie dough shrinks or loses its shape after baking. I’ve factored in as many potential pie crust woes into this recipe to make it as foolproof as possible.

an unbaked blueberry peach pie topped with a lattice pie crust.

I actually completely overhauled my pie crust recipe in 2020 to make it even more tender and flaky. I took a bunch of feedback I’d received over the years from readers to improve the recipe and I’m SO happy with the results. Take a look at just how FLAKY:

a baked blueberry peach pie topped with a visibly flaky, golden brown lattice pie crust.

I spent weeks testing, experimenting, and researching different pie dough methods, tips, and tricks. Some worked, others didn’t.

I’m sharing a ton of tips that truly work in this post, so let’s go ahead and get right into the juicy stuff. (Or should I say flaky stuff?)

How to Make the Best Ever Pie Crust

For Flaky Pie Crust, Keep Everything COLD, Especially Your Butter

If your kitchen is above 73°F, you can refrigerate all of your ingredients and equipment including your bowl, rolling pin, and pie plate until it’s between 65-70°F (dip an instant-read thermometer into your flour to gauge the temperature). If it’s a hot day, or you have hot hands, you’re probably better off making your pie dough in a food processor.

If your kitchen is warm, fill freezer bags with ice and a little water and set them on your work surface for 10 minutes to chill it before rolling out your pie dough. This will prevent the butter from becoming greasy as you work with the dough.

Pea-Sized vs. Large Chunks of Butter in Pie Dough

  • The general rule of thumb is that smaller pieces of butter will result in a more mealy textured crust that holds up better to custard fillings.
  • Larger chunks of butter will yield a flakier crust better suited for fruit fillings. Larger chunks also run the risk of creating pools of butter as your pie dough bakes.
  • Overall, the differences can look relatively minor from a visual perspective once the crusts are baked.
  • If you don’t have a ton of pie dough experience or confidence, I’d recommend small pieces of butter. It makes the dough much easier to work with!
  • Take a look at what a difference it makes to use pea-sized vs. large chunks of butter in pie crust:

two bowls, side-by-side - one showing pea-sized chunks of butter, and the other showing larger butter chunks, about to be mixed into the bowl of dry ingredients for this dough.two bowls, side-by-side - one showing pea-sized chunks of butter, and the other showing larger butter chunks, mixed into the bowl of dry ingredients for this dough.two rolled-out pie doughs, side-by-side - one showing pea-sized chunks of butter, and the other showing larger butter chunks. two pie doughs, side-by-side - one showing pea-sized chunks of butter, and the other showing larger butter chunks. two pie crusts, side-by-side - one showing pea-sized chunks of butter, and the other showing larger butter chunks. You can see that the 'large chunk' dough is very slightly flakier - but it's visually hard to see the differences. close up of these two pie crusts, side-by-side - one showing pea-sized chunks of butter, and the other showing larger butter chunks. You can see that the 'large chunk' dough is very slightly flakier - but it's visually hard to see the differences.

Cut the Butter Into Small Uniform Pieces

It should take just a couple of minutes to cut the butter into the flour mixture so you don’t risk the butter getting too hot. For this reason, it’s helpful to start out with pieces of butter that are already small in size. I’ve included several options for processing the butter below. My personal favorite is to grate it like cheese!

a bowl full of shredded frozen butter that we grated with a box grater.

Method 1: Grater or Knife

Take your butter and freeze it for about 10 minutes, or until it’s super cold and firm. Using the large holes on a grater, literally grate the butter like cheese. If you have it, you can use the grater attachment on your food processor, but otherwise use the large holes on a box grater. Return the grated butter to the freezer for another 10 minutes until it’s firm before adding into the flour mixture.

If you don’t have a box grater, freeze your butter for even longer, until firm, then use a sharp knife or bench scraper to slice it into chunks.

Working quickly, use your hands to further cut and break the butter into pieces the size of small peas. You can also use a pastry cutter/blender or two knives.

a bowl of the dry ingredients in this pie crust recipe, with the frozen shredded butter being cut in with a pastry blender.

Method 2: Food Processor
Since I live in Phoenix where temperatures often exceed 85°F, I typically use a food processor to make pie dough. It’s quick, easy, and prevents the butter from warming up too much. Cube your sticks of butter with a bench scraper and freeze until firm. Add into the dry ingredients in the bowl of the food processor with the butter and pulse until the butter is the size of peas.

You want the butter to end up the size of little peas. This will help bring the dough together cohesively without overworking it.

Overworking the pie dough develops more gluten, which can make the baked crust tough and dense instead of light and flaky. This can also cause the crust to shrink while it’s baking. Additionally, overworking the dough with your hands can start to melt the butter, preventing that flaky texture from forming.

Creating pea-sized bits of butter will also prevent the butter from pooling into greasy puddles as the pie bakes. I used to use larger chunks of butter and would encounter these grease pools too often, so I’ve scaled back to much smaller pieces.

How Much Water to Use For Pie Dough?

This is one of the trickiest parts of making pie dough. The reason is that many factors affect how much ice water you’ll need to add, such as the climate and humidity of your kitchen and the brand of flour you’re using. That’s why the recipe calls for a range of water. Add half of the total amount to start with. Toss it in to combine either by hand or with a few pulses of the food processor.

Pick up a piece of the mixture and pinch it between your fingers. It should hold its shape. If it crumbles away or seems really floury and dry, then you need to add more water.

craggly mass of dough, ready to be laminated for an ultra-flaky pie crust.

At this point, I like to turn the mixture out onto a work surface and begin pressing it together into one messy lump of dough. Doing so will give you a better indication if you need to add more water.

The dough won’t look like much at first. It’ll be kind of craggly and messy looking, and that’s okay.

Once you have a fairly cohesive mound of dough, flatten it into a disk and fold it onto itself, kneading gently as you work.

laminated dough on a marble worksurface. It's nearly ready to be chilled to rest, before rolling.

Do this a couple of times to ‘laminate’ the dough. Every fold will give you more flaky layers. Just be careful to be gentle and work the dough only until it comes together into a smooth cohesive disk like this:

a smooth, cohesive pie crust, ready to be chilled to rest before rolling out and baking.

If you were to cut the mass in half, such as for a double-crust pie, you can visibly see the layers of butter thanks to that extra folding step. These layers are going to bake into crispy, tender, flaky goodness:

closeup look at the distinct layers of butter in this pie dough, so you know this pie crust will be super flaky.

Give the Dough a Rest

If you have problems with your crusts shrinking while baking OR if your crust becomes tough, then it needs more time to rest so the gluten can relax so it doesn’t snap back to its original smaller shape. I’ve included these resting periods in the recipe directions.

After mixing it: wrap it in plastic and refrigerate overnight. You can shorten this to a few hours if you must, but I find overnight really makes a difference in preventing classic pie issues.
After rolling it out: let it rest in the fridge after you’ve rolled it out and placed it in the pie dish and/or after you’ve assembled. Do NOT stretch the dough to fit into the tin, as it will snap back like a rubber band while baking.

two disks of unbaked pie dough, wrapped in plastic wrap for their chill period before rolling out.

Now let’s move on to the other area of pie crust that I think frustrates a lot of people.

How to Roll Out Pie Dough

I typically roll out my dough on a marble pastry board, but that is totally optional. You can use the trick I mentioned above of icing down your counter before rolling to help keep things nice and cool. Avoid overworking the dough as you roll it out. Keep the dough moving on a lightly floured surface so you don’t roll over the same areas repeatedly, making it tough.

You’ll want about a 12-inch diameter for a 9-inch pie pan. Some pans are deeper than others, so factor that into your rolling. Whatever you do, make sure the thickness is about 1/8-inch for your pie crusts. Thinner will result in rips and tears. Thicker and it won’t cook through and get flaky.

rolled-out butter pie dough, ready to be placed in a pie pan.

Flour your work surface, the dough itself, and your rolling pin throughout the process as needed. There are two inexpensive tools that I find are both a MUST when it comes to rolling out pie dough: a flour shaker and a bench scraper.

The flour shaker allows you to easily add flour wherever sticking might be happening. The bench scraper allows you to easily keep the dough moving as you roll it out, which is essential. I keep the dough moving in quarter-turns to prevent sticking and to keep it an even thickness.

Alternatively, you can roll the pie dough out between two sheets of parchment paper or plastic wrap. I find that most non-commercial paper and plastic wrap isn’t big enough to accommodate a 12- to 14-inch diameter circle, so I don’t often use this method.

If at any point the butter begins to get melty and sticky, return the dough to the fridge immediately.

Use your fingers to flute the edges of the pan if you wish. I find that I need to make a more dramatic flute than I might think since the design will loosen during baking. Whatever you do, don’t make the flute too thick and heavy, otherwise it’ll slump down the sides.

More Dough Than Other Recipes?

You might notice in the recipe below that I call for more ingredients than other recipes. This is because I think it’s easier to work with dough when you have a little more than you may need. It comes together more cohesively and if you get any rips, tears, or make any mistakes with a design, you have extra.

This especially comes in handy if you have a deeper pie dish or if you want to get fancy with any designs.

Pie Crust: Butter vs. Shortening?

I’ve done an extensive amount of testing on pie crust. Let’s just say my kitchen has seen a LOT of butter. I made the messes and did the testing so you don’t have to. Here’s what I learned.

When it comes to pie dough, I’ve heard a lot of confusing and conflicting opinions about which is the better fat. If you’re curious, you can learn more about the general differences between butter and shortening here. But I actually tested the two fats in pie crust side-by-side to compare. I still need to do testing with lard, so stay tuned for that!

two side-by-side bowls, one with butter and the other with shortening, ready to be cut into the dry ingredients.two side-by-side bowls, one with butter and the other with shortening, cut into the dry ingredients.two doughs side-by-side, the first made with all butter and the second made with all shortening, ready to roll out. two rolled-out doughs side-by-side, the first made with all butter and the second made with all shortening. They look pretty similar right now - but they won't feel or taste similar!two baked crusts in glass pans side-by-side, the first made with all butter and the second made with all shortening. The butter crust looks flaky while the shortening crust looks crumbly.

Shortening

All-shortening dough can be easier to work with in one sense because unlike butter, shortening requires less chilling time. Shortening has a higher melting temperature than butter. However, this also means that unlike the very hard chunks of cold butter that remain in the control dough, shortening is soft enough that it is easily overworked, resulting in a crumbly crust instead of a flaky crust. In our blind-baked shortening crust, the parchment paper holding the pie weights actually stuck to the crust, pulling some of it off with it.

As you can see in the photograph, the all-shortening dough ended up being flat, tender, and fairly crumbly. The texture was actually reminiscent of shortbread, and it was completely lacking in flavor. In fact, the flavor reminded me of store-bought dough.

close-ups of two baked pie crusts, side-by-side, the first made with all butter and the second made with all shortening. The butter crust looks flaky while the shortening crust looks crumbly.

Butter

In this all-butter dough, there were plenty of visible chunks of butter studded throughout. Once it came together and was chilled, it was a bit of a challenge to maintain that perfect temperature where it’s warm enough to shape but cold enough that the butter doesn’t melt. Especially for me living in the desert. The extra effort paid off immensely, though. This pie crust was ridiculously light, flaky, and loaded with rich buttery flavor. You could immediately tell this was homemade, in the best way. This is why I almost always prefer a 100% butter pie crust.

If you like the benefits of shortening, then I’d recommend a 50-50 ratio of butter and shortening to get the best of both worlds.

Other Pie Crust “Tricks” Put to the Test

Vodka in Pie Crust?

A few reputable sources have claimed that by substituting a portion of the water with vodka in a pie crust recipe, you prohibit gluten development and therefore ensure a tender, flaky crust. I tested this against my standard pie crust recipe and found the differences to be slight. I don’t think it’s worth the extra effort if you don’t have chilled vodka on hand.

rounds of pie crust that were baked to show the effects of using vodka in place of some of your water in pie doughs.

Optional SECRET Ingredient!!

As you can see, I’ve done a lot of side-by-side testing of pie crust variations. Most of the time the classic recipe has won out, with a single exception: SOUR CREAM!

photo of a round of baked pie dough made using a little added sour cream.Sour cream acts as a tenderizer in baked goods, and I was curious to see if it would significantly affect the texture of pie crust.

  • I added 2 tablespoons of sour cream to my standard single recipe along with the butter.
  • This dough was very soft and slightly sticky, but easy enough to work with.
  • The texture was ultra-light, puffy, and flaky, almost like puff pastry.
  • This pie crust puffed up to a surprising height.
  • If you have sour cream handy, I definitely suggest giving it a shot.

How to Add Sour Cream

Add in 2 tablespoons to the single recipe below, and reduce the water by about 2 tablespoons, or as needed.

Can you Make Pie Dough Ahead of Time?

Yes! Here are your options:

1. Chilling the dough disk: Pastry dough can be shaped into a disc and refrigerated for up to 3 days, as long as it’s well wrapped in plastic.

2. Chilling the unbaked pie shells: Refrigerate for up to 3 days. Simply roll out your dough, lay it into your pie tin, crimp the edges, and cover loosely with plastic wrap. When ready, simply remove from the fridge, fill, and bake. This works perfectly for single-crust pies like pumpkin or sweet potato. 

3. Freezing dough: Pastry dough can also be shaped into a disc and frozen for up to 2 months, well wrapped in plastic, and placed in a freezer bag or airtight container. Defrost in the fridge overnight before rolling out.

4. Freezing pie shells: Unbaked pie shells can also be covered and frozen for up to 2 months. No thawing necessary.

How to Bake Pie Dough

I’ve included instructions on how to blind-bake the crust for recipes that require an already-baked crust. Otherwise, just follow the directions in the pie recipe you’re following for baking the crust – or, check out my full article on How to Blind Bake Pie Crust here!

The Best Pie Pan for the Best Pie Crust

The material of your pie pan can make a big difference in how your pie bakes. I recently used this Best Ever Pie Crust recipe to experiment with different pie pans, to determine which pie pan is best. Check out my Best Pie Pan article here to see my side-by-side experiments using glass, ceramic, metal, and disposable pie pans, and learn which pie pans I recommend. 

comparison of pie crusts baked in glass, ceramic, disposable, and metal pie pans

Expert Tip!

Place your pie pan on a rimmed baking sheet before putting in the oven. This helps you to remove the pie tin without damaging the crust with your oven mitts. Better yet? Place the sheet on a BAKING STONE to ensure a golden crispy bottom crust and avoid any sogginess.

Check Out These Pie Recipes:

best ever pie crust inside a pie pan.
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Best Ever Pie Crust

How to Make the Best Ever Pie Crust with all the tips and tricks for a flaky beautiful crust that impresses your friends and family.
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 1 to 2 pie crusts

Ingredients

Single crust:

  • 1 1/2 cups (191 grams) all-purpose flour
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon fine salt
  • 10 tablespoons (142 grams) cold unsalted butter
  • 4 to 6 tablespoons ice cold water

Double crust:

  • 3 cups (381 grams) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons fine salt
  • 2 1/2 sticks (284 grams) cold unsalted butter
  • 1/2 cup to 3/4 cup ice cold water

Instructions

Make the dough:

    By hand:

    • Freeze your butter for 10 minutes, or until very cold. Grate the butter using the large holes of a box grater (or using the grater attachment of your food processor - see below). Return grated butter to freezer for another 10 minutes. Alternatively, you can also shred frozen butter into shards using a sharp knife.
    • In a deep, medium-sized mixing bowl, combine the flour, sugar, and salt. Add the cold grated butter, tossing to combine. Working quickly, use your hands to further cut and break the butter into pieces the size of small peas. You can also use a pastry blender or two knives.
    • Drizzle a few tablespoons of water on the mixture and toss to moisten. Continue adding the remaining water until the dough sticks together and stays stuck when pressed between two fingers. It’s okay if the dough is still crumbly and messy.
    • Turn the mixture out onto a clean work surface. Use your hands to press the dough together into a craggily mass. Gently fold one half of the dough over and onto itself, repeating this three times, until it’s come together into a cohesive mass.
    • Use a bench scraper to cut the dough in half (if making double crust). Wrap each half in plastic. Press down each plastic-wrapped dough to create a 4-inch wide disk shape. Refrigerate at least six hours, preferably overnight.

    By food processor:

    • Freeze your butter until hardened, then use the grater attachment of your food processor to shred it. If you don't have the grater attachment, use a bench scraper to cube cold but not frozen butter into 1/2-inch pieces. Freeze the cubed butter for 10 minutes.
    • In the bowl of a food processor, add the flour, sugar, and salt. Pulse a few times to combine. Add the cold grated or cubed butter and pulse for about 30 seconds, or until the butter pieces are uniform in size.
    • Drizzle a few tablespoons of water on the mixture and pulse briefly a few times to moisten. Continue adding the remaining water until the dough sticks together and stays stuck when pressed between two fingers. It’s okay if the dough is still crumbly and messy.
    • Turn the mixture out onto a clean work surface. Use your hands to press the dough together into a craggily mass. Gently fold one half of the dough over and onto itself, repeating this three times, until it’s come together into a cohesive mass.
    • Use a bench scraper to cut the dough in half (if making double crust). Wrap each half in plastic. Press down each plastic-wrapped dough to create a 4-inch wide disk shape. Refrigerate at least six hours, preferably overnight.

    Roll out the dough:

    • Let the dough sit at room temperature for 5 to 10 minutes, or until slightly pliable.
    • Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into a 12-inch circle about 1/8-inch thick.
    • Gently roll the dough up and around the rolling pin, then unroll and drape over a 9-inch pie tin. Gently press into the pie tin, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the base of the dough with a fork.
    • Repeat above rolling process if making a double crust pie.
    • Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight. At this point, consult your recipe directions for how to use the dough or follow options below.

    Bake dough:

    • If the pie recipe calls for a prebaked shell, preheat the oven to 425°F. For an extra crispy bottom crust, place your oven rack on the bottom shelf and if you have one, bake on a preheated baking stone.
    • Line the chilled crust with foil. Fill the crust completely to the rim with pie weights, granulated sugar, rice, or dried beans.
    • Place on a rimmed baking pan.
    • To par-bake if baking again with filling:
    • Bake for 15 to 17 minutes, or until just beginning to brown and no longer raw.

    To bake completely:

    • Bake for 20 minutes or until solidified. Remove foil and weights. Continue to bake until totally browned at the edges with light browning in the center, about another 7 to 10 minutes.

    Video

    This post was originally published in 2017 and updated with recipe improvements, updated tips, and new photos. Photos by Ashley McLaughlin.

    HTH Community Pies

    Take a look at these pies using this recipe, all made by HTH community members – many of whom had previously struggled to master pie dough! Follow the tips in this article to bake pies that look like these:

    baking challenge entries from the HTH community.

    The post Best Ever Pie Crust appeared first on Handle the Heat.

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    Caramel Apple Streusel Pie https://handletheheat.com/caramel-apple-streusel-pie/ https://handletheheat.com/caramel-apple-streusel-pie/#comments Wed, 01 Nov 2023 10:00:01 +0000 https://www.handletheheat.com/?p=2891 Caramel Apple Streusel Pie is outrageously good and puts all store-bought apple pies to shame. Get ready to discover your new favorite pie recipe. “This pie converted me to being a crumble-topped pie fan!” and “The streusel topping added such a great crunch to the pie! I ate way more than I care to admit,” […]

    The post Caramel Apple Streusel Pie appeared first on Handle the Heat.

    ]]>
    Caramel Apple Streusel Pie is outrageously good and puts all store-bought apple pies to shame.

    Get ready to discover your new favorite pie recipe.

    This pie converted me to being a crumble-topped pie fan!” and “The streusel topping added such a great crunch to the pie! I ate way more than I care to admit,” were real quotes heard by Team HTH’s family and friends once I perfected this recipe!

    I wanted a slightly more elevated, indulgent pie; a pie that combined warm, comforting fall spices with a little added decadence. Enter, the Caramel Apple Streusel Pie.

    Generous helpings of brown sugar, plus the toffee laced throughout the streusel topping, take the humble apple pie to a whole new level.

    Perfect for Thanksgiving, or even a summertime barbecue, this pie is the ultimate crowd-pleasing dessert.

    Get ready to bake a pie that people will crave and request year after year.

    How to Make Caramel Apple Streusel Pie

    What is Apple Streusel Pie? Is it the Same as Apple Crumble Pie?

    Streusel and crumble are interchangeable terms for the same thing. A streusel pie can also be called a Dutch apple pie, apple crumble pie, or apple crumb pie. Similar things, different names! All basically meaning that instead of a pie crust to top the pie, it’s topped with a streusel/crumble topping made from flour, sugar, and butter.

    The Pie Crust:

    This Caramel Apple Streusel Pie uses my Best Ever Pie Crust, which is my favorite all-butter pie crust. It’s full of buttery flavor, is super flaky, and easier to make than you might think. You can make even quicker work of it using a food processor. There are tons of pie crust tips in the full Pie Crust post. I don’t recommend using a store-bought pie crust because they’re typically thinner, less flaky, and much less flavorful than a homemade pie crust. I encourage you to give my recipe a try!

    Tessa’s Tip: Whenever I’m making pie dough, I always make a double batch! That way I can freeze the extra. It’s a gift to my future self.

    What is Blind Baking? How to Blind Bake Pie Crust:

    • What: Blind baking is when you bake the pie dough without a filling until it’s totally cooked through.
    • Why: This is done when you’re filling the pie with an already-cooked filling, or if your filling is prepared raw (like some cream pies).
    • How: Be sure to completely fill your pie with pie weights (you’ll need several boxes of those!), dried beans, or even sugar – you want the whole thing to be full so your crust doesn’t slump down or shrink. Learn more about pie weights here.
    • Step-by-step instructions: How to Blind Bake Pie Crust.

    parbaked pie crust vs blind baked pie crust

    Do I Have to Blind Bake The Crust First?

    Yes – I know it’s an extra step, but I promise it’s worth it! This prevents a soggy pie crust and ensures the crust stays beautifully flaky and crisp.

    Which Pie Pan is Best?

    It depends on your preference! I’ve outlined the types of pie pans commonly available below and added some notes about each for this Caramel Apple Streusel Pie in particular: 

    • This Emile Henry ceramic pie dish is my favorite. I love how pretty it looks when serving AND it’s nice and deep to allow for lots of filling and topping. It also browns the most evenly so no soggy bottoms. 
    • A light-colored metal pan like this one from USA Pan heats up and bakes quickly, so you may need to shave a few minutes off your baking time. Avoid dark or coated aluminum pans for baking pie crust, which are likely to result in overly browned crust. 
    • This Oxo glass pie pan is a solid choice because it’s made from borosilicate glass, so it can go from fridge to oven without shattering. Nobody wants to clean up an oven full of glass!
    • If you’re planning to completely make this Caramel Apple Streusel Pie ahead and freeze it, I recommend using a disposable aluminum foil pie pan so you can safely go from freezer to oven with no need to worry about the pan. Plus, there’s no cleanup after the pie is gone.
    • Bake on top of a parchment paper-lined quality baking sheet, like this one, to avoid any spillage or butter puddles on your oven floor.

    Learn more about different pie pans here!

    comparison of the bottom of pie crusts baked in glass, ceramic, disposable, and metal pie pans

    What Kind of Apples Should I Use?

    • I prefer Granny Smith apples for baking. Tart apples like Granny Smith are not only a good contrast to the sweetness of this particular pie filling and topping, but they also hold their shape and structure well throughout the baking process.
    • Avoid using Red Delicious, McIntosh, or Fuji in pie baking. These apples tend to cook down too fast and you’ll end up with a mushy pie.

    How do I Prepare the Apples?

    For even cooking, peel and thinly slice each apple to about about ⅛-inch thick. Too thick and the apples won’t cook properly; too thin and you’ll end up with a mushy pie. The most important thing is even slicing, for evenly baked apples (aka no mushy bits and crunchy bits). 

    How to Prevent a Runny Filling and a Soggy Bottom:

    • Aside from blind-baking the pie crust prior to filling it, there’s one magic ingredient that is integral to preventing a runny filling: cornstarch!
    • Do not skip the cornstarch in this recipe. Cornstarch is a thickening agent, helping to thicken the pie filling as it cooks so it doesn’t seep into the pie dough, create a soggy bottom, or allow the pie filling to stream out the moment you slice it.
    • Be sure you’re using cornstarch; cornmeal and corn flour are not the same thing as cornstarch and they cannot be used interchangeably.
    • While some substitutes for cornstarch exist, we haven’t tested using anything but cornstarch, so I can’t recommend swapping anything in its place.

    Why is There Heavy Cream in This Pie Filling?

    When paired with the sugar, a little heavy cream gives this filling a beautifully caramel-y and creamy consistency. It creates a richer flavor compared to a standard apple pie. I don’t recommend substituting milk or any dairy-free options.

    Is There Caramel in This Pie?

    There is not actually caramel sauce in this pie. The caramel comes from cooking the sugar, butter, and cream for the apple filling. Feel free to drizzle homemade salted caramel sauce on the finished pie, for added indulgence!

    More Recipes You’ll Love:

    slice of homemade apple streusel pie on a plate with a scoop of vanilla ice cream on top
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    Caramel Apple Streusel Pie

    Caramel Apple Streusel Pie is the most decadently delicious pie you’ll eat all year! Featuring a buttery, flaky pie crust, filled with perfectly-sweetened apples and topped with a toffee-studded streusel topping. This is your new go-to pie recipe!
    Course Dessert
    Cuisine American
    Prep Time 50 minutes
    Cook Time 1 hour 30 minutes
    Inactive Time 8 hours 30 minutes
    Total Time 10 hours 50 minutes
    Servings 10 servings

    Ingredients

    For the crust:

    For the filling:

    • 6 large (1260 grams) Granny Smith or Jonathan apples, cored, peeled, and sliced about ⅛-inch thick
    • 1/2 cup (100 grams) packed light brown sugar
    • 1/2 cup (100 grams) granulated sugar
    • 1/4 cup (32 grams) all-purpose flour
    • 1 teaspoon cornstarch
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla
    • 1/4 cup (59 ml) heavy cream
    • 4 tablespoons (57 grams) unsalted butter

    For the streusel topping:

    • 3/4 cup (96 grams) all-purpose flour
    • 2 tablespoons (25 grams) granulated sugar
    • 4 tablespoons (50 grams) light brown sugar
    • 5 tablespoons (71 grams) unsalted butter, cold, cut into small pieces
    • 1 cup (240 grams) toffee bits, homemade or Heath

    Instructions

    Blind bake the crust:

    • Remove the pie crust from the fridge. Let sit at room temperature for about 5 minutes, until slightly pliable.
    • Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Roll out into a 13-inch circle about 1/8-inch thick.
    • Gently roll the dough up and around the rolling pin, then unroll and drape over a 9-inch deep dish pie pan (safe for freezer-to-oven). Gently press into the cavity of the pie pan, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the bottom and sides of the crust all over with a fork. Freeze for 30 minutes, or until very firm.
    • Meanwhile, preheat the oven to 425°F. Adjust the oven rack to the lower third position. If you have one, place a baking stone or steel on the oven rack to help the bottom crust remain crispy.
    • Make ahead: At this point, you can place the pie tin in a zip-top bag or wrap very well in plastic and store in the freezer until ready to use. Defrost in the fridge overnight.
    • Remove the pie shell from the freezer. Line the chilled crust in the pan with parchment or foil, pressing gently across the bottom and up the sides of the pie. Fill the crust with pie weights (or dry beans or sugar) completely flush to the top edge of the crust to prevent shrinking or slumping.
    • Place on a rimmed, parchment-lined baking sheet. Bake for 18-20 minutes, or until pale and just beginning to brown but not raw. Carefully remove the foil and weights and continue baking for another 7-10 minutes, or until just turning golden.
    • Remove pie and reduce oven temperature to 375°F.

    Make the filling:

    • Combine all the ingredients except the butter in a large bowl. Melt the butter in a large heavy skillet over medium-high heat. Add the apple mixture and cook until the apples begin to soften, stirring frequently, about 8 minutes. Pour the apple mixture into the pie crust.

    Make the topping and bake:

    • In a medium bowl, combine the flour and sugars. Cut the butter into the flour with a fork until coarse crumbs form. Stir in the toffee bits. Sprinkle over the apple mixture. Wrap the edges of the pie crust with a crust shield or foil.
    • Bake the pie on a parchment-lined baking sheet for about 35 to 40 minutes, or until the top and crust are golden brown and the center of the pie is no longer wet.
    • Let cool until just barely warm, about 1 hour. Serve with vanilla ice cream.
    • Store leftovers wrapped in foil for up to 2 days at room temperature. Reheat in a 350°F oven for 5 to 10 minutes to re-crisp the crust.

    Video

    Notes

    Can I Make This Apple Crumble Pie Ahead of Time? 
    There are a few make-ahead options for this Caramel Apple Streusel Pie recipe.
    1. Pie Dough - The pie dough can be shaped into a disc and refrigerated for up to 3 days or frozen for up to 2 months, as long as it’s well wrapped in plastic. Defrost in the fridge overnight if frozen.
    2. Filling - The filling can be made 1 day ahead of time and stored in an airtight container in the fridge. Reheat in a skillet on medium-low heat until bubbling before adding to the blind-baked crust.
    3. Streusel - The streusel can be prepped up to 3 days in advance and refrigerated in an airtight container until ready to use.
    4. Baked Pie - Fruit pies keep at a cool room temperature, loosely covered, for up to 2 days.
    5. Make Ahead and Freeze - You can also freeze fruit pies. Instructions right below.
    Can I Freeze This Caramel Apple Streusel Pie?
    1. Use a disposable aluminum foil pie pan for best results. These pans store easily and don’t add much additional bulk to the freezer, plus they can safely go from freezer to oven without the fear of the pan cracking or shattering. Bonus: no pie pan to clean afterward!
    2. Follow the full instructions for blind baking the crust and cooking the apples. Allow both to completely cool separately.
    3. Make the streusel and set aside in the fridge while the filling and crust cool.
    4. Once everything is cooled, assemble the pie fully.
    5. Double wrap the pie in plastic, then a layer of foil, and freeze for up to 1 month.
    6. When you’re ready to bake, place the frozen pie on a baking sheet and cover the edges with aluminum foil or a pie crust shield. Bake at 375°F on the bottom rack for about 1 hour 15 minutes to 1 hour 30 minutes.
    7. The bake time will depend on your oven, so keep an eye on it and pull from the oven once the center of the pie registers about 190°F on an instant-read thermometer. Allow to cool for about 1 hour before serving. 

    This post was originally published in 2017 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.

    pie crust trouleshooting guide

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    Browned Butter Maple Pecan Pie (Without Corn Syrup!) https://handletheheat.com/browned-butter-maple-pecan-pie/ https://handletheheat.com/browned-butter-maple-pecan-pie/#comments Mon, 30 Oct 2023 10:00:00 +0000 https://handletheheat.com/?p=45884 This Browned Butter Maple Pecan Pie is made without corn syrup and has the perfect balance of sweet and salty flavors. Truly the best pecan pie I’ve ever had! This recipe is sure to be a hit on your Thanksgiving dessert table.

    The post Browned Butter Maple Pecan Pie (Without Corn Syrup!) appeared first on Handle the Heat.

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    This Browned Butter Maple Pecan Pie has become one of my favorite things on my Thanksgiving table.

    a slice of pecan pie on a pate with a fork, and another plate and a glass of milk behind.

    I have wanted to try my hand at creating a pecan pie made WITHOUT corn syrup.

    It was a struggle to really nail both the flavor and consistency of this pie. I couldn’t get it absolutely perfect, and I’d always run out of time to work on it more before the holidays. It was so frustrating! 

    Thankfully, this time, I had the help of HTH team member Emily, who gave me tons of feedback as we tested this recipe to get it just right.

    whole unsliced Browned Butter Maple Pecan Pie

    I think you’re going to love the depth of flavor this pecan pie has to offer. It definitely deserves a place on your Thanksgiving dessert spread!

    Browned Butter Maple Pecan Pie in a glass pie pan, with a couple slices removed.

    How to Make Browned Butter Maple Pecan Pie

    The Pie Dough

    I highly recommend using my Best Ever Pie Crust for this Browned Butter Maple Pecan Pie. It’s ultra flaky, buttery, and practically foolproof. I promise it’s worth the extra effort! Tons of pie baking tips can be found inside the recipe post.

    How to Make Pecan Pie WITHOUT Corn Syrup

    Instead of corn syrup, this recipe uses a mixture of maple syrup and dark brown sugar with a tablespoon of flour to achieve the thickness and stability of the filling that corn syrup usually creates. The texture of this pie is slightly different than a typical corn syrup pecan pie, but I think the taste is so much better!

    a gif showing the unbaked pie crust, then the same crust with the toasted nuts in the bottom, and then the filling added and baked.

    Tips for How to Brown Butter

    • Use a stainless steel sauté pan for best results. Nonstick prevents the butter from browning completely and prevents you from being able to visually see how browned it’s getting. Same with the dark color of cast iron.
    • Something with a wider surface area, like a sauté pan over a saucepan, encourages browning more quickly.
    • Don’t step away from butter that’s browning after it’s melted. It can go from browned to burnt quickly. At the same time, don’t be afraid to let that color develop.
    • It should become a rich and fragrant amber.
    • Scrape all the brown bits into the mixing bowl – that’s where the flavor lives!
    • Always use unsalted butter, so you can control the amount of salt in your recipe. Learn more about that here.

    How to Blind Bake Pie Crust for Pecan Pie

    If you do some pecan pie googling, you’ll see some recipes call for blind baking the pastry crust before filling and others don’t. I personally much prefer the texture of the crust when it’s blind baked first. It’s crispier and stays that way for longer.

    1. Line the chilled crust in the pan with foil, pressing all the way to the edges to ensure they don’t slump down. Fill the crust completely with pie weights, granulated sugar, rice, or dried beans. It’s important that you fill completely to the top edge of the crust to prevent shrinking or slumping.
    2. Place on a rimmed baking pan. This will help catch any butter that might bubble over. Bake for 18 to 20 minutes at 400°F, or until pale and just beginning to brown but not raw. The higher baking temperature allows the crust to set quickly, preventing it from losing its shape.
    3. Remove the foil and weights and bake for another 5 to 10 minutes, or until lightly golden.
    4. If you typically have soggy crust problems, try baking the pie on the bottom rack of your oven or on top of a baking stone.

    Learn more about blind baking in my How to Blind Bake Pie Crust post here.

    Can I Make This Browned Butter Maple Pecan Pie Egg-Free?

    Eggs are absolutely essential to creating that rich custard-y filling that holds everything together. I have not found anything that can quite mimic all the magical things a real egg can do, but feel free to experiment if needed.

    Can I Use Light Brown Sugar Instead of Dark Brown Sugar?

    The dark brown sugar creates that toffee-like sticky sweetness without being too cloying, bringing a beautiful richness and depth of flavor, too. If you need to, light brown sugar will work in a pinch – or make your own dark brown sugar! Learn how here.

    Do I Have to Use Bourbon?

    No, it’s optional, so feel free to skip it – but I highly recommend adding it, to balance out the sweetness and enhance the warm sweet flavors of this pie.

    Why is My Pecan Pie Runny or Watery?

    • We want the filling to be gooey, not runny. This all comes down to baking.
    • If you cook pecan pie too much, it’ll crack and be dry. Underbake and it will be runny and watery.
    • The edges should be set but the center should wobble a bit, kind of like gelatin.
    • You want to cook pecan pie to an internal temperature of 200°F. Use a digital thermometer to take out the guesswork.

    Does Pecan Pie Need to be Refrigerated?

    Yes. Since pecan pie contains eggs, it should be refrigerated after sitting out for about 2 hours.

    How to Store Browned Butter Maple Pecan Pie

    Store the cooled and baked Browned Butter Maple Pecan Pie loosely covered in the fridge. This pie will keep for up to 3 days.

    How to Freeze Pecan Pie & How to Make Ahead of Time

    • Place the baked and cooled pie in an airtight container and freeze for up to 3 months.
    • This is easiest done with a disposable aluminum pie tin (learn more about pie pans here).
    • When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing.
    • Refresh in a 300°F oven for 5 to 10 minutes to re-crisp the crust, if desired.
    close up of a slice of Browned Butter Maple Pecan Pie on a plate, showing the gooey consistency, with a bite taken out.

    More Thanksgiving Pie Recipes:

    P.S. Check out my full Thanksgiving dessert recipe headquarters HERE!

    a whole pecan pie from the top, unsliced and still in its glass pie pan.
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    Browned Butter Maple Pecan Pie

    This Browned Butter Maple Pecan Pie is made without corn syrup and has the perfect balance of sweet and salty flavors. Truly the best pecan pie I’ve ever had! This recipe is sure to be a hit on your Thanksgiving dessert table.
    Course Dessert
    Cuisine American
    Prep Time 1 hour 30 minutes
    Chilling time 2 hours
    Total Time 3 hours 30 minutes
    Servings 12 servings

    Ingredients

    • 1 batch pie dough
    • 6 tablespoons (85 grams) unsalted butter
    • 2 1/2 cups (283 grams) pecan halves, roughly chopped
    • 4 large eggs, at room temperature
    • 3/4 cup (230 grams) real maple syrup, plus more for finishing
    • 3/4 cup (150 grams) dark brown sugar
    • 1 tablespoon all-purpose flour
    • 1 tablespoon bourbon (optional)
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon fine salt
    • 1/2 teaspoon ground cinnamon
    • Fleur de sel or flaky sea salt, for serving

    Instructions

    Prepare the pie crust:

    • Roll the dough out on a generously floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Make sure you’re not rerolling the same sections too many times and overworking the dough. Use your hands to cup the edges of the dough to keep it smooth and prevent cracks. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into a 12 to 14-inch circle, depending on how deep your pie tin is.
    • Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch pie tin. Gently press into the pie tin, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the base of the dough with a fork.
    • Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight.

    Blind bake the pie crust:

    • Preheat oven to 400°F and adjust baking rack to the lower third position.
    • Line the chilled crust with foil, pressing all the way to the edges to ensure they don’t slump down. Fill the crust completely to the top with pie weights, granulated sugar, rice, or dried beans.
    • Place on a rimmed baking pan. Bake for 20 minutes, or until no longer raw. Remove the foil and weights and bake for another 5 to 10 minutes, or until lightly golden. Reduce oven temperature to 350°F.

    Toast the nuts:

    • To toast the pecans, place on a small rimmed baking tray in the 350°F oven for about 8 to 10 minutes, stirring once, until fragrant. Let cool before coarsely chopping the nuts.

    Brown the butter:

    • In a medium stainless-steel skillet set over medium-low heat, melt the butter. Stirring with a rubber spatula occasionally, continue to cook the butter, increasing the heat to medium. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to cook, stirring every 30 seconds, until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a mixing bowl, scraping the brown bits into the bowl. Let cool slightly.

    Finish the filling:

    • In a large mixing bowl, whisk together the eggs until well beaten. Add the maple syrup, brown sugar, flour, bourbon (if using), vanilla, cinnamon, and salt. Gradually whisk in the warm browned butter until combined.
    • Place the chopped pecans evenly in the bottom of the still-warm partially baked pie crust. Pour egg mixture into the crust, over the pecans.
    • Bake on a rimmed baking sheet for about 40 to 45 minutes, or until the edges of the filling are set but the center is still slightly wobbly. If the crust begins to brown too much, cover with a pie shield or foil and continue baking. Remove from the oven and brush with about 1 tablespoon of extra maple syrup, then sprinkle with flaky sea salt.
    • Let cool completely in the pan on a wire rack before slicing and serving.

    Video

    Notes

    How to Make Pecan Pie Ahead of Time
    Place the baked and cooled pie in an airtight container and freeze for up to 3 months.
    This is easiest done with a disposable aluminum pie tin. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing. Refresh in a 300°F oven for 5 to 10 minutes to re-crisp the crust, if desired.

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    Thanksgiving Apple Pie https://handletheheat.com/double-crust-apple-pie/ https://handletheheat.com/double-crust-apple-pie/#comments Thu, 26 Oct 2023 10:00:00 +0000 https://www.handletheheat.com/2010/01/double-crust-apple-pie.html It wouldn’t be Thanksgiving without apple pie, right?  My classic apple pie has a tender, gooey, warm, spicy, tart, and sweet fresh apple filling, wrapped in a beautiful buttery and flaky homemade crust. This is a traditional double-crust apple pie. I’ve listed a bunch of pie baking tips in the pink box below to guarantee […]

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    It wouldn’t be Thanksgiving without apple pie, right? 

    the baked apple pie with some granny smith apples and forks next to it.

    My classic apple pie has a tender, gooey, warm, spicy, tart, and sweet fresh apple filling, wrapped in a beautiful buttery and flaky homemade crust.

    This is a traditional double-crust apple pie. I’ve listed a bunch of pie baking tips in the pink box below to guarantee your pie is a total success.

    Although apple pie is pretty straightforward, it’s easy for things to come out not quite right. So whether your crust sometimes gets soggy, the filling is too sweet or kind of bland, or it becomes mushy – whatever your issue, I have you covered! 

    closeup of the apple pie, showing the flaky pie crust and the gooey apples inside.

    How to Make Perfect Apple Pie

    Apple Pie Crust

    • For this recipe, you’ll need a double batch of pie crust. You can use my Best Ever Pie Crust, or whichever crust recipe you know and love.
    • When making pie I typically will prepare the dough in advance to save time. You can refrigerate your two disks of dough for up to 3 days before assembling the pie.
    • I have a ton of pie tips in my recipe post, and you can also download my free Pie Crust Troubleshooting Guide.
    • Tip: Don’t forget to cut vents in your pie crust before baking to allow steam to escape! This will prevent mini pie filling explosions or the crust from ballooning up. Be sure to cut the vents after brushing on the egg wash.

    top view of the unbaked pie, sitting on a parchment-lined rimmed baking sheet, ready to go into the oven.

    Can I Use a Lattice Pie Crust Instead?

    Sure! Lattice pies are handy for moisture-rich fillings like this apple one. There’s a lot of water content that turns into steam and will need to evaporate as it bakes. Lattice, by design, allows that steam to readily escape. I have an entire article that includes step-by-step photos and a video on How to Make a Lattice Pie Crust.

    How to Prevent a Soggy Pie Crust

    There’s nothing worse than soggy bottoms in apple pie! It’s all too easy for this to happen since the filling has so much moisture. Here are two tips:

    1. Bake your pie 30 minutes after filling and assembling. In the below recipe, you’ll see after you fill and assemble the pie, you refrigerate it for 30 minutes to relax the gluten. This prevents the crust from shrinking and ensures the butter is nice and cold for a flaky texture. If you keep it in the fridge for longer, the moisture from the filling will start to seep into the crust and create a soggy bottom.
    2. If soggy bottoms are a common problem, bake your pie on the lower rack of your oven. Even better, bake it on a rimmed sheet pan (to prevent spillage) on top of a baking stone, to ensure the bottom of your pie is well-browned.

    What Type of Apples Should I Use for Apple Pie? 

    I love Granny Smith apples in this recipe because they won’t get mushy or mealy during baking and their tartness cuts the sugar in the filling perfectly. You can also use Braeburn, Pink Lady, McIntosh, Honeycrisp, or any mixture of your favorites.

    Do I Need to Peel the Apples for Apple Pie? 

    I recommend peeling the apples because I don’t prefer the texture of apple skins once baked.

    Tips for Apple Pie Filling

    1. Peel, core, and slice the apples into 1/4-inch to 1/2-inch slices and place in a large bowl. I usually prefer thicker pieces of apple so they don’t get mushy or mealy, but this does make for a “looser” filling texture, so feel free to slice thinner to your preference.
    2. However thinly you slice your apples, make sure the slices are consistent, to ensure even baking.
    3. Toss the apples immediately with the sugars, spices, and salt. If time permits, allow the apples to macerate for 30 minutes or up to 3 hours, tossing occasionally. Macerating the apples will intensify their flavor and prevent the filling from being watery and the crust from getting soggy. However, this step can also be skipped if you don’t have the time.
    4. This apple pie filling isn’t cooked before baking. I wanted the apples to shine in this recipe and maintain some tartness and texture. The filling is thickened with just a tablespoon of cornstarch. This prevents the filling from turning syrupy and mushy. However, if you prefer a thick filling, feel free to add another tablespoon of cornstarch.

    the spiced apples inside the pie dough-lined pie pan, ready to be topped with the top layer of pie dough.

    How to Tell When Apple Pie is Done Baking

    Bake until the crust is golden brown and the filling has an internal temperature of 195°F measured with a digital instant-read thermometer. This will take about 1 hour and 15 minutes, but this will depend on your pie pan and oven. Metal pans tend to cook faster than glass or ceramic – learn more about pie pans here

    How to Make Apple Pie Ahead of Time

    Homemade pie dough can be formed into disks, wrapped in plastic, and refrigerated for up to 3 days or frozen for up to 2 months. The rolled-out crusts can also be covered and refrigerated overnight. If you need to prep this pie further in advance, see the freezing instructions below.

    How to Store Apple Pie

    The baked, cooled pie can be wrapped in foil and stored for up to 3 days at room temperature. Reheat in a 350°F for 5 to 10 minutes to refresh if desired.

    Can You Freeze Apple Pie?

    Yes! Apple pie freezes better unbaked. Assemble the pie fully, double wrap in plastic, and then freeze for up to 1 month. Let the pie partially thaw at room temperature for about 1 hour, then bake as directed by the recipe, adding about 10 minutes to the baking time.

    the baked pie in a white ceramic pie pan.

    More Pie Recipes:

    More Pie Tips:

    a slice of homemade apple pie on a white plate, with a fork, ready to serve.
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    Double Crust Apple Pie

    Homemade Apple Pie has spiced, sweet, gooey fresh apples, wrapped in a buttery and flaky homemade double crust. The perfect classic Thanksgiving pie recipe!
    Course Dessert
    Cuisine American
    Prep Time 1 hour
    Cook Time 1 hour 15 minutes
    Chilling Time 2 hours 30 minutes
    Total Time 4 hours 45 minutes
    Servings 10 -12 servings

    Ingredients

    Filling:

    • 3 ½ pounds (1 ½ kg) apples from about 7 medium apples (Granny smith)
    • 2 tablespoons fresh lemon juice
    • 1/4 cup (50 grams) granulated sugar
    • 1/2 cup (100 grams) light brown sugar
    • 2 teaspoons ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ginger
    • ¼ teaspoon ground cloves
    • 1/8 teaspoon fine salt
    • 1 tablespoon cornstarch

    Egg wash:

    • 1 large egg yolk
    • 1 tablespoon heavy cream or whole milk
    • Coarse sugar, for sprinkling

    Instructions

    Prepare the crust:

    • Roll the dough out on a generously floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Use your hands to cup the edges of the dough to keep it smooth and prevent cracks. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll one piece of dough into about a 14-inch circle, depending on how deep your pie tin is. Roll the other piece of dough into a slightly smaller circle for the top crust. Cover the top crust dough with plastic wrap and return to the fridge.
    • Gently roll one sheet of dough up and around the rolling pin then unroll and drape over a 9-inch pie tin. Gently press into the pie tin. Do not stretch the dough. Place the pie crust-lined tin, covered, back in the fridge. Refrigerate at least 2 hours, or overnight.

    Make the filling:

    • Peel, core, and slice the apples into ¼-inch to ½-inch slices and place in a large bowl. Toss with the lemon juice, sugars, spices, and salt. If time permits, allow the apples to macerate for 30 minutes or up to 3 hours, tossing occasionally.
    • Just before assembling, stir in the cornstarch. Don’t forget!

    Assemble the pie:

    • Pour the apple mixture into the pie shell, flattening and adjusting to make it fit evenly. Brush the edges of the chilled pie shell lightly with water.
    • Drape the remaining sheet of dough over the filling. If the sheet is too cold, allow it to warm up slightly to become more pliable so you don’t break or puncture it. Pinch and seal both crusts together, then use scissors or a knife to trim the excess dough, leaving a 3/4-inch overhang, before tucking the edges under itself for a clean finish.
    • Wrap the dough in plastic and refrigerate for 30 minutes, no longer than 1 hour.
    • Meanwhile, preheat the oven to 400°F.
    • In a small bowl, whisk together the egg yolk and cream. Remove pie from fridge. Brush all over with egg wash. Sprinkle generously with sugar. Cut six vents in the top to allow steam to escape. Bake on a parchment-lined rimmed baking pan until golden brown and with an internal temperature of 195°F, about 1 hour and 15 minutes.
    • Cool at least 1 hour before serving. Store leftovers wrapped in foil for up to 3 days at room temperature. Reheat at 350°F for 5 to 10 minutes, if desired.

    Notes

    How to Make Apple Pie Ahead of Time
    Homemade pie dough can be formed into disks, wrapped in plastic, and refrigerated for up to 3 days or frozen for up to 2 months. The rolled-out crusts can also be covered and refrigerated overnight. If you need to make your pie further ahead of time, see the freezing instructions below.
    How to Freeze Apple Pie
    Assemble the pie fully, double wrap in plastic, and then freeze for up to 1 month. Let the pie partially thaw at room temperature for about 1 hour, then bake as directed by the recipe, adding about 10 minutes to the baking time.

    This post was originally published in 2010 and has been updated with recipe improvements, tips, and new photos. Photos by Ashley McLaughlin.

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    No Bake Pumpkin Mousse Pie https://handletheheat.com/no-bake-pumpkin-mousse-pie/ https://handletheheat.com/no-bake-pumpkin-mousse-pie/#comments Mon, 23 Oct 2023 10:00:20 +0000 https://www.handletheheat.com/?p=24492 This No Bake Pumpkin Mousse Pie takes all the best things about pumpkin pie, but in a light, creamy, and utterly delicious no-bake variation.  Pumpkin pie has never been my favorite Thanksgiving dessert. I think it’s because it can often be pretty bland and boring. Especially in comparison to any show-stopping pies on the dessert […]

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    This No Bake Pumpkin Mousse Pie takes all the best things about pumpkin pie, but in a light, creamy, and utterly delicious no-bake variation. 

    an unsliced No Bake Pumpkin Mousse Pie in its pie pan, ready to slice up and serve.

    Pumpkin pie has never been my favorite Thanksgiving dessert. I think it’s because it can often be pretty bland and boring. Especially in comparison to any show-stopping pies on the dessert table like a double-crust apple pie or crunchy pecan pie.

    This pie puts a new, fun spin on pumpkin pie. And, bonus: it won’t take up precious space in your oven.

    photo looking inside the No Bake Pumpkin Mousse Pie in its pan, showing the depth and texture of this pie's filling.

    The oven is valuable real estate in my kitchen this time of year. The last thing you want is to do any more mental time and temperature calculations trying to figure out just how you’ll cook everything, in what order, and at what time.

    So I decided to create a no-bake pumpkin pie that would be perfect for Thanksgiving. I’m SO pleased with how this recipe turned out. 

    It’s light and delicate, not dense like your traditional pumpkin pie.

    I truly love this No Bake Pumpkin Mousse Pie and I hope you will too!

    a slice of pie on a plate with a fork, about to take a bite.

    How to Make No Bake Pumpkin Mousse Pie

    The Biscoff Cookie Crust

    One of my favorite parts about this recipe is the Biscoff cookie crust! Biscoff cookies (aka Speculoos cookies) are kind of a cross between gingersnaps and graham crackers and are loaded with warm comforting spices and an almost caramelized sweetness. I find them at most grocery stores or Target in the cookie & cracker aisle, but you can also grab them online here

    Crust Tips:

    • Since there’s no baking involved in this recipe, it’s important to use a generous amount of butter in the crust so it won’t crumble too much as you slice it.
    • Be sure to really pack the crust into the pie pan.
    • I like to use the bottom of a measuring cup to thoroughly press the crust into the pan.

    Can I Use a Different Crust for Pumpkin Mousse Pie?

    You can use gingersnap cookies, graham crackers, or digestive biscuits instead. You’ll need a scant two cups of cookie crumbs, whichever you decide to use. That’s about 15 full graham crackers. It’s much easier to swap out the cookie option if you have a scale and can use the weight measurement provided in the recipe.

    Pumpkin Mousse Pie Filling Tips

    • You will need an electric mixer for multiple components of this recipe. A stand mixer is ideal, but a hand mixer will work just fine.
    • Be sure to use fresh spices for best flavor. If you open your spice jar and the aroma isn’t strong, it’s time to replace it.
    • The filling will need to set for at least 6 hours. I usually just make the pie the night before I plan to serve it. 
    • TIP: Don’t use homemade pumpkin puree! It’s far too watery for this recipe. More on this just below.

    What Type of Pumpkin Should I Use for Pumpkin Mousse Pie?

    I used store-bought canned pumpkin puree for this Pumpkin Mousse Pie recipe. Do not use homemade pumpkin puree in this recipe because it will add too much excess liquid. Do not use canned pumpkin pie filling, either – it is not the same thing as pumpkin puree.

    Check out my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin.

    pumpkin puree types (homemade, canned and organic) in bowls, lined up next to one another for comparison.

    Whipped Cream Topping for Pumpkin Mousse Pie

    • Be sure to top the pie with the whipped cream no more than a few hours before serving so it looks its best.
    • The whipped cream will begin to deflate and weep if topped too far in advance. 
    • You can also use stabilized whipped cream if you need to make this pie completely in advance or if you’re traveling with it.
    • I love to garnish the pie with a sprinkling of ground cinnamon, or even a sprinkle of ground Biscoff cookies, for a beautiful presentation.

    Which Pie Pan Should I Use for This Recipe?

    This recipe was written to use a 9-inch pie pan. Because this pie doesn’t go in the oven, the pie pan material doesn’t matter as much as it would for a baked pie. Check out my Best Pie Pan article for more info.

    How to Make No-Bake Pumpkin Mousse Pie Ahead of Time

    Once the crust and mousse filling are made, the pie can be stored for up to 2 days covered in the refrigerator. As mentioned above, the whipped cream should be added shortly before serving for the prettiest presentation, but if you don’t mind it looking a little deflated, you can add the whipped cream up to 1 day before.

    Can You Freeze Pumpkin Mousse Pie?

    Yes! Pumpkin Mousse Pie can be frozen before adding the whipped cream, but doing so may slightly alter the texture after thawing. Place inside an airtight container and freeze for up to one month. Thaw overnight in the refrigerator before adding whipped cream and serving.

    a slice of No Bake Pumpkin Mousse Pie on a plate with a fork, about to take a bite.

    More Pie Recipes:

    a perfect slice of pumpkin mousse pie on a white plate beside a fork, ready to enjoy.
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    No Bake Pumpkin Mousse Pie

    No Bake Pumpkin Mousse Pie features a thick Biscoff cookie crust filled with homemade pumpkin spice mousse and topped with fresh whipped cream. It’s the ultimate easy pumpkin pie for Thanksgiving! 
    Course Dessert
    Cuisine American
    Prep Time 30 minutes
    Inactive Time 6 hours
    Total Time 6 hours 30 minutes
    Servings 12 servings

    Ingredients

    For the crust:

    • 1 (8.8 ounce or 250 gram) package Biscoff / Speculoos cookies
    • 7 tablespoons unsalted butter, melted

    For the pumpkin mousse:

    • 1 cup heavy whipping cream, cold
    • 4 ounces (113 grams) cream cheese, at room temperature
    • 1/4 cup (50 grams) light brown sugar
    • 1/2 cup (122 grams) canned pure pumpkin puree
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon ground ginger

    For the whipped cream:

    • 1 cup heavy cream, cold
    • 3 tablespoons powdered sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon

    Instructions

    Make the crust:

    • Spray a 9-inch pie dish with cooking spray.
    • Place the cookies in the bowl of a food processor. Pulse until finely ground. Add the butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish.

    Make the pumpkin mousse:

    • In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until medium-stiff peaks form. Set aside.
    • In a separate large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese on medium-high speed until smooth and creamy, about 30 seconds. Add in the brown sugar, pumpkin puree, vanilla, cinnamon, cloves, nutmeg, and ginger, and continue to beat until very well combined, with no pockets of cream cheese remaining, scraping down the bottom and sides of the bowl as needed.
    • Gently fold the whipped cream into the pumpkin mixture until combined. Spread gently and evenly into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.

    Make the whipped cream:

    • In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until it begins to thicken. Add in the powdered sugar, vanilla, and cinnamon and continue to whip until medium-stiff peaks form.
    • Shortly before serving, spread the whipped cream over the pie. Sprinkle with more cinnamon to garnish, if desired. Serve.

    Notes

    How to Make Pumpkin Mousse Pie Ahead of Time
    Once the crust and mousse filling are made, the pie can be stored for up to 2 days covered in the refrigerator. As mentioned above, the whipped cream should be added shortly before serving for the prettiest presentation, but if you don't mind it looking a little deflated, you can add the whipped cream up to 1 day before.
    Can You Freeze Pumpkin Mousse Pie?
    Yes! Pumpkin Mousse Pie can be frozen before adding the whipped cream, but doing so may slightly alter the texture after thawing. Place inside an airtight container and freeze for up to one month. Thaw overnight in the refrigerator before adding whipped cream and serving.

    This post was originally published in 2018 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.

    November Baking Challenge

    This recipe was the selection for the November 2019 baking challenge! Learn more about my monthly baking challenges, and how you can enter to win prizes, here. Check out everyone’s pies below:

    entries for the baking challenge in a collage.

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    Butterscotch Pie https://handletheheat.com/butterscotch-pie/ https://handletheheat.com/butterscotch-pie/#comments Mon, 23 Oct 2023 10:00:02 +0000 https://www.handletheheat.com/?p=24295 This Butterscotch Pie packs so much fall flavor into one delicious pie. In a world full of salted caramel, butterscotch is often overlooked and forgotten. Poor butterscotch. That’s why I’m excited to shine the spotlight on butterscotch with this pie recipe. It’ll make you remember just how wonderfully sweet and complex the stuff is. Liquid […]

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    This Butterscotch Pie packs so much fall flavor into one delicious pie.

    slices of Butterscotch Pie being sliced from the whole pie

    In a world full of salted caramel, butterscotch is often overlooked and forgotten. Poor butterscotch.

    That’s why I’m excited to shine the spotlight on butterscotch with this pie recipe. It’ll make you remember just how wonderfully sweet and complex the stuff is. Liquid gold! Well, in this case, pudding gold.

    slices of Butterscotch Pie on plates with forks and napkins, ready to serve

    I particularly love this recipe for holidays like Thanksgiving. Why? Well, there’s no pie crust involved. Just a simple ground cookie crust, which comes together in no time.

    Also, this recipe has to be made ahead of time. It doesn’t take up more than 10 minutes in the oven, since the filling is made on the stovetop.

    Every bite just tastes like fall goodness. 

    I hope you will give this pie a try this Thanksgiving! 

    closeup of this butterscotch pudding pie, showing the creamy texture of the filling and the fluffy whipped cream on top.

    How to Make Butterscotch Pie

    The Crust

    One of my favorite parts of this recipe is the sweet yet spiced Biscoff cookie crust! They’re like a combination of gingerbread and graham crackers and they complement the butterscotch flavor oh so well.

    You can find them at most grocery stores. I’ve seen them at Walmart, Target, and Kroger stores and you can find them under the name Speculoos at Trader Joe’s. You can also buy them from Amazon here

    Crust Alternatives for Butterscotch Pie

    If you can’t find or don’t want to use Biscoff, you can easily replace it with 250 grams of any other crispy cookie. That’s 17 graham crackers (when I say graham cracker, I mean the full rectangle). Vanilla wafers or gingersnaps would also be fun options!

    Butterscotch Pie Filling (read this!)

    I highly recommend reading the recipe through once or twice before you actually get started making the filling. It’s not hard, I promise, but there are a few different components involved. You make a caramel / butterscotch sauce, then make pudding which involves tempering eggs.

    Tempering sounds really fancy but it’s basically just how we gently bring the eggs up to temperature without scrambling them. I talk more about tempering in this video post for how to make homemade custard ice cream.

    Whole milk really does work best here. You may be able to get away with 2% milk, but anything lower will lead to a watery filling that won’t set quite as well. I have not tried this recipe with any non-dairy subs.

    Which Pie Pan Should I Use for Butterscotch Pie? 

    This recipe was written to use a 9-inch pie pan. Be sure your pie dish isn’t too shallow. This recipe basically fills the pie pan all the way to the top with butterscotch goodness.

    How to Make Butterscotch Pie Ahead

    • This pie must chill for at least 6 hours in the fridge.
    • I almost always just make it the day before I plan to serve it so it can firm up completely overnight.
    • It’ll stay good in the fridge for a few days, but the crust will get soggy the longer it sits.
    • The whipped cream topping is best made the day it’s served.
    • Serve chilled.

    Butterscotch Pie slice on a plate, with a fork ready to take a bite

    More Pie Recipes:

    a whole butterscotch pudding pie topped with fresh whipped cream and a sprinkling of ground up speculoos cookies
    Print

    Butterscotch Pie

    Butterscotch Pie is made with an easy spiced Biscoff cookie crust, a homemade butterscotch pudding filling, all topped with fresh whipped cream. Perfect fall treat!
    Course Dessert
    Cuisine American
    Prep Time 25 minutes
    Cook Time 25 minutes
    Inactive Time 6 hours
    Total Time 6 hours 50 minutes
    Servings 12 servings

    Ingredients

    For the cookie crust:

    • 32 Speculoos / Biscoff cookies (250 gram package)
    • 6 tablespoons (85 grams) unsalted butter, melted

    For the filling:

    • 6 large egg yolks, beaten
    • 3/4 cup (150 grams) granulated sugar
    • 1/4 cup heavy cream
    • 1/2 cup (100 grams) packed dark brown sugar
    • 1/3 cup (43 grams) cornstarch
    • 3/4 teaspoon fine salt
    • 3 cups whole milk
    • 1 tablespoon (14 grams) unsalted butter

    For topping:

    • 1 cup heavy whipping cream, cold
    • 3 tablespoons (23 grams) powdered sugar
    • 1 teaspoon vanilla
    • Crushed Speculoos / Biscoff cookies, for garnish, if desired

    Instructions

    Make the crust:

    • Preheat the oven to 350°F.
    • In the bowl of a food processor, pulse the Speculoos cookies until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup or glass to press the crust mixture into the bottom and up the sides of a fairly deep 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.

    Make the filling:

    • Read the filling instructions completely before beginning.
    • Whisk the egg yolks together in a large heatproof bowl until smooth. Set aside.
    • In a small stainless saucepan, combine the granulated sugar with 1/4 cup water. Gently stir with a silicone spatula. Cook over medium heat until the sugar is dissolved. Increase the heat to medium-high and continue to cook, swirling the pan occasionally without stirring, until the mixture turns a dark amber color, about 10 minutes total. Be careful not to burn. You can always return to heat and cook more, but you can't undo a burnt butterscotch!
    • Remove from heat. Gradually stir in the heavy cream. Set aside.
    • In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Add half of the milk, whisking to combine. Whisk in the remaining milk. Set over medium-high heat, whisking often, until the mixture comes to a boil. Remove from heat and add in the butterscotch mixture.
    • Gradually ladle about a quarter of the hot liquid into the egg yolks, whisking constantly, to temper the eggs. Add another quarter of the hot mixture to the eggs, whisking constantly. Slowly transfer the egg mixture back into the saucepan. Whisking constantly, bring to a boil over medium-high heat. Boil for 2 to 3 minutes, or until thickened like pudding.
    • Remove from heat and stir in the butter. Whisk vigorously for 1 minute to encourage the mixture to cool. Pour through a mesh sieve into the prepared crust to remove any lumps.
    • Cover with plastic wrap and chill in the fridge for at least 6 hours or overnight to set. At this point, the pie can be made ahead of time and stored in the fridge for up to 2 days.

    Make the topping:

    • In a medium mixing bowl, use an electric mixer fitted with the whisk attachment to beat the cream on medium-high speed until it begins to thicken. Add in the sugar and vanilla and continue to beat until soft peaks form.
    • Spread over the chilled pie. Garnish with Speculoos crumbs, if desired. Serve chilled.

    This post was published in 2018 and has since been updated with additional recipe tips. Photos by Ashley McLaughlin.

    October 2020 Baking Challenge

    This recipe was the October 2020 selection for our monthly baking challenge. Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Learn more about my monthly baking challenges here. Check out everyone’s pies:

    9 featured images from our baking challenge entries this month

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    Best Pie Pan https://handletheheat.com/best-pie-pan/ https://handletheheat.com/best-pie-pan/#comments Wed, 11 Oct 2023 10:00:00 +0000 https://handletheheat.com/?p=63943 Is there anything worse than putting so much effort into baking a pie, only to cut into it and discover a soggy bottom? Pies are notoriously finicky bakes, especially when it comes to the crust. I have a whole post dedicated to making flawless pie crusts, and countless delicious pie recipes – but if you […]

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    Is there anything worse than putting so much effort into baking a pie, only to cut into it and discover a soggy bottom?

    Pies are notoriously finicky bakes, especially when it comes to the crust. I have a whole post dedicated to making flawless pie crusts, and countless delicious pie recipes – but if you follow me then you already know that the materials used in baking are often just as important as the ingredients!

    I love researching and experimenting to determine how changes in ingredients, temperature, and materials will affect the outcome of your baking (as you can see in many articles here).

    Even after over ten years of blogging, I’m still surprised!

    Thanks to the results revealed in past experiments, I have very strong opinions about baking brownies in metal vs. glass pans. I also have very strong opinions on the best baking pans for cookies. While I already had my favorite pie pans, I hadn’t yet conducted side-by-side experiments yet.

    Some of the results were pretty surprising! Check out all my experiments on pie dishes and how they perform below.

    glass, ceramic, disposable, and metal pie pans

    The Best Pie Pan

    Everything pictured here features my Best Ever Pie Crust, blind baked at the same temperature, for the same amount of time. The only difference between each crust is the pie pan it was baked in.

    Pie pans typically come in three materials: glass, ceramic, or metal. The most important distinction is that each of these materials conducts heat very differently. I’ll discuss this more below.

    Each pie may look pretty similar from the top, but the bottom of each tells a different story! Keep reading for unexpected results.

    Glass Pie Pans

    pie crust baked in a glass pie pan

    Pros:

    • Ability to see the pie browning in oven
    • Dishwasher safe
    • Inexpensive & accessible

    Cons:

    • Yielded the most delicate crust
    • Glass is a poor heat conductor
    • Can shatter if not borosilicate glass

    For the Glass Pie Pan experiment, we used Pyrex. I’ve also used OXO glass pie pans in the past.

    • The best glass pie pans are made of borosilicate glass (essentially a type of tempered glass). This means it’s safe to use in the oven and it’s safe to go between temperature extremes, such as freezer to oven, without shattering.
    • Do not bake a frozen pie with non-borosilicate glass pie dishes. Regular glass will shatter if it experiences such drastic temperature changes. If your pie pan doesn’t specify it’s safe for the freezer to oven, assume it is NOT.
    • You can also microwave borosilicate glass dishes.
    • With a glass pan, you can monitor the browning of the sides and bottom of the pie crust as the pie bakes. No other pan can give you this option!
    pie crust baked in a glass pie pan

    Glass Pie Pan Experiment Results

    • The pie crust baked in the Pyrex glass pie dish wasn’t super sturdy, and felt quite delicate when removed.
    • For texture, it was most comparable to the crust baked in the ceramic pan.
    • Glass takes a long time to conduct heat compared to metal, so you may not achieve as much browning on the bottom and sides of your crust. This is exactly what we found with this crust – minimal browning occurred.

    Ceramic Pie Pans

    pie crust baked in a ceramic pie pan

    Pros:

    • Prettiest table presentation
    • Easy to shape a beautiful crust as many ceramic pans have ruffled edges
    • Deep

    Cons:

    • More expensive
    • Some can’t withstand extreme temperature changes (i.e. freezer to oven)
    • More delicate than metal
    • Can’t see the bottom of the pie to gauge browning
    • Ceramic isn’t a great conductor of heat

    For our Ceramic Pie Pan experiment, we used a pie dish by Cordon Bleu. I also LOVE my Emile Henry pie pans (they can go from freezer to oven!), but they’re an investment. Ceramic pie pans can be stoneware or porcelain, each baking a little differently based on material, thickness, and quality.

    • The pan’s thickness will have a direct impact on its efficiency in heat conductivity.
    • It’s pretty and impressive to serve a homemade pie in a ceramic pie pan. Perfect for your Thanksgiving dessert table!
    • Using a fluted or ruffled ceramic pie dish is a great option if you’re not confident in your pie crust crimping skills, as the shape of the pie pan naturally helps create a beautiful finish without added work.
    • I love how deep this pie pan is!
    • Ceramic pie pans are often more expensive than glass or metal pie pans.
    pie crust baked in a ceramic pie pan

    Ceramic Pie Pan Experiment Results

    • Although ceramic is not a great conductor of heat, we found this pie browned very nicely on the bottom.
    • I attribute the browning on this pie to the material used in manufacturing. Though the Cordon Bleu brand material is not specified in the product listing, Emile Henry uses Burgundy clay for “superior even-heat diffusion and heat retention properties.”
    • Despite the nice browning, this pie crust was still surprisingly delicate.

    Metal Pie Pans

    pie crust baked in a metal pie pan

    Pros:

    • Great conductor of heat
    • Inexpensive
    • Durable

    Cons:

    • Can’t see the bottom of the pie to gauge browning
    • Generally not dishwasher safe (though I recommend handwashing either way)
    • Shallow

    For our Metal Pie Pan experiment, we used Williams Sonoma’s Gold Pie Pan. I typically prefer to bake in light-colored metal pans (especially when baking brownies, quickbreads, or cakes) but those proved to be harder to source.

    • Using a dark metal pie pan can conduct heat too well, resulting in over-browned bottoms, so be aware of that when selecting a metal pie pan.
    • Most metal pie pans are fairly shallow, and this one is no exception.
    • Metal pie pans are durable and safe to use between extreme temperatures as they won’t shatter.
    • Be cautious of cutting your pies while still sitting inside a metal pie pan, especially pans such as the Williams Sonoma’s Gold Pie Pan, as you don’t want to scratch or ruin the nonstick coating.
    pie crust baked in a metal pie pan

    Metal Pie Pan Experiment Results

    • This pie browned a lot less than I expected! Because metals conduct heat more efficiently than glass or ceramic, I anticipated this crust browning well on the bottom.
    • In the past, I’ve had issues with cookies getting too browned on the bottom of my gold baking sheets. I’m at a loss for why this pie crust didn’t brown more in this experiment!
    • Despite the lack of browning, this was a very sturdy pie crust.

    Disposable Pie Pans

    pie crust baked in a disposable pie pan

    Pros:

    • Inexpensive
    • Easy to transport
    • No need to ask for the pan back if gifting a pie
    • No dishes!

    Cons:

    • Can’t see the bottom of the pie to gauge browning
    • Flimsy, so it can be tricky to fill the pie and transfer to the oven without misshaping it
    • Not the most sustainable option

    It’s always a win to skip the dishes, right? Though not necessarily the most earth-conscious choice, Disposable Pie Pans are an easy option – especially if you’re gifting a pie or taking it somewhere for a party – no need to ask for the pan back!

    • Despite being a type of metal, aluminum is actually a very poor heat conductor compared to the aluminized steel of the metal pan used above.
    • Disposable pie pans are typically even more shallow than metal pans.
    • Heavyweight, sturdier disposable pie pans like these pie pans are my recommendation here!
    pie crust baked in a disposable pie pan

    Disposable Pie Pan Experiment Results

    • This crust leaked the most butter
    • Much to everyone’s surprise, this pie crust was the most stable / sturdy of all the experiments!
    • This pie crust also browned the most on the bottom, but I attribute that to the butter leakage and thinness of the pan.

    Final Thoughts & Best Pie Pan Recommendations

    Glass, Ceramic, Metal, or Disposable Pie Pan – Which is Best?

    There were definitely differences in the texture and browning between each of these pies, but all of the pie crusts we made turned out well and would have made excellent pies.

    comparison of pie crusts baked in glass, ceramic, disposable, and metal pie pans

    Had we made complete pies, none of them would have resulted in mushy soggy bottoms, which is ultimately the goal with any pie.

    Regardless of the kind of pie pan you currently use, it’s still completely possible to make a deliciously showstopping pie. As long as you’re par-baking or blind-baking when necessary (learn how and why here) and you’re baking your pie long enough, you can make do with any pie pan material.

    underside of each pie crust baked in a different pan

    That being said, if you’re in the market for a new pie pan, I recommend a ceramic pan. The pan itself is pretty for table presentation and the brownness and shape of the pie were the most perfect of our experiments!

    If you’re a beginner pie baker, a glass pan may be the best choice to gauge the level of browning most easily.

    A Few Pie-Baking Tips:

    • For the crispiest bottoms, bake pies on top of a preheated baking stone on the bottom rack of your oven.
    • Place the pie on a rimmed baking sheet and then on the baking stone,if your pie pan is on the shallow side and/or you’re worried about spillage. Honestly, I almost always do this because I hate cleaning burnt butter or filling from my oven!
    • For many more pie-baking tips, check out my Best Ever Pie Crust post and see the pink tip box (above the recipe) for loads of tips, tricks, and information to ensure you bake the perfect pie!

    Other Science of Baking Articles:

    Pie Recipes You’ll Love:

    Photos by Joanie Simon.

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