Does the idiom “easy as pie” refer to the act of eating it or making it...? Who knows for sure—it could be true either way! Read on for pro tips on perfecting homemade pie crust, plus some sweet shortcuts to make pie time a piece of cake.

SCRATCH-MADE SWEETS:

There's no need to be daunted by making pie from scratch! Make a tender, flaky crust and a fabulous filling with these pro dough tips and sweet recipes!

• It’s All in the Pan: To ensure an evenly baked-through bottom, use an aluminum pan. They conduct heat better and faster, helping to encourage a crisp crust. If you’re not using aluminum, bake your pie on a preheated cookie sheet in the oven to prevent the dreaded soggy bottom.
• Keep That Butter Cold!: Big, cold butter chunks for your crust dough are the way to go! As the butter melts in the oven, it releases steam, which creates a flaky crust. Using chilled butter ensures the process results in a pleasant puff instead of leakage.
• Blind Bake: If you’re making a pie that isn’t in the oven that long (like pecan or pumpkin) or that has a moist filling (like cooked fruit or cream), blind bake that thing! Pre-filling, bake the crust either partially or fully using dried beans or uncooked rice in parchment paper to weigh it down and lock in its structure.
• Festive Flair: Use extra pie dough to decorate with mini cookie cutters in fun, festive shapes! You can either bake them separately and top your pie with them later, or egg wash them and bake them right with your pie!
  

EASY BAKING:

For superb, semi-homemade sweets, start with a few handy helpers from our frozen and grocery aisles. It can be our little secret—your phenomenal pie will taste 100% homemade, all while being made in a snap!

• Dufour Pastry Kitchens Ready to Bake 9" Pie Crusts: Delicious pie has never been easier than with premium pre-made crusts from Dufour Pastry Kitchens. These high-quality, ready-to-bake crusts are non-GMO, ideal for sweet or savory applications and frozen for ultimate convenience. 

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