7 Tips & Tools for Baking the Best Pies!

Hi Bold Bakers, you are in for a treat.I have put together my top 7 tips and tools
for baking the best pies.Whether you’re making apple, pecan, pumpkin,
you are going to kill it this holiday season.This video is made possible thanks to my partnership
with GoodCook.In this video I’m going to be sharing some
of my favorite GoodCook tools to make amazingpies.All of the information and recipes that I
use can be found on BiggerBolderBaking.com.So our first tip is an important one, keep
your butter cold at all stages of the pastrymaking process.You know those lovely flaky pastries you see?That all comes down to cold butter.So all along the way, butter cold, pastry
cold up until the very end.So one way to zip through pastry making with
little to no fuss or handling is by usinga Sweet Creations pastry blender.These tools are fantastic, they’re really
inexpensive and they just make light workof pastry making.So like I said, keeping your pastry cold is
key.So after you mix it pop it into the fridge,
after you roll it pop it into the fridge andalso, even before you bake it keep it in the
fridge it just makes all the difference toyour pie crust.Tip #2, use as little flour as possible when
rolling out your pastry.This is really important because pastry absorbs
flour and all that extra flour will make yourpastry actually heavy and tough to eat.When rolling out a pastry I like to use the
Sweet Creations pastry mat.It makes it really easy to roll out your pastry
because it has a non-stick back and what Ilove is that it has a size guide so you can
check the size of your pastry.Also it releases your dough easily eliminating
the need for that extra flour that we weretalking about.So tip #3 which pie pan is best?Some popular options are metal pie pans or
stoneware dishes.Now stoneware dishes are beautiful, well insulated
and they go from oven to table and make forgreat presentation.Also they tend to be a little bit deeper,
so if you’ve got a pie with a lot of fillingthis is the perfect choice.So for this I recommend the GoodCook oven
to table stoneware 9” pie dish.So lets talk metal pie pans.Metal conducts heat really well making this
pie pan a champ in the browning department.They also freeze really well so it can go
from oven to freezer without shattering.For metal I recommend the GoodCook 9” pie
pan.No matter what pan you use, both of those
are great options.So Tip #4 allow a little overhang to stop
your pastry from shrinking.What I mean by this is when you’re rolling
out your pastry, roll it out bigger than yourpie dish.Having all this little bit of extra pastry
means that if your pie actually shrinks, youstill will have a lot of pastry to work with.Then once it’s baked, you can take that
pastry off when it comes out of the oven.So for rolling out my pastry I like to use
the Sweet Creations rolling pin with measuringguide.This is a fantastic tool and I’ll tell you
why.It allows you to get the exact thickness you
want on your pastry and the same thicknessall over.So tip #5 do you need to blind bake your pie
crust?Some recipes call for a par bake or even a
fully baked pie crust before you put in yourfilling to avoid a soggy bottom.This method is called Blind Baking.Place your pastry in your pie dish, line it
with a large piece of parchment paper, thenfill that with dry beans or dried rice.This will stop your pastry from puffing up
during the baking.Bake at 350°F or 180° C until the dough
looks matte instead of wet, it’ll take around20 minutes.If you need your pie crust fully baked, then
after the 20 minutes remove your beans, putit back into the oven for around 15-20 minutes,
let it get nice and golden brown, then takeit out.Tip #6 baking your pie.You want to bake your pie on the lowest rack
of your oven on a preheated tray and I’lltell you why, because this’ll make your
base nice and crispy.You’re gonna have your pie down in the bottom
of the oven close to the heat source and thenalso putting it on a preheated tray will make
sure you have a nice crisp crust.And our last tip, you put so much work into
your pies, make sure it arrives in one piece.If you need to transport your pie this holiday
season, use the Sweet Creations Pie Carrierby good cook.Just pop it in, snap on the lid and you’re
good to go.Thanks to GoodCook for sponsoring this video,
and for all the tips and tools that I usedhead over to my website.I’ll see you back here really soon for more
Bigger Bolder Baking.