The golden rule in pie baking is "make it cold, bake it hot." If this makes sense to you and it's a motto you follow, great. You're well on your way to baking -- and eating -- beautiful pies this Thanksgiving. (Especially if you have all these pie recipes at the ready.)
But if this statement has confused and upset you, worry not -- you've come to the right place. Once we're through here, you're going to bake better pies than Martha Stewart ever dreamed possible. Or, at the very least, you'll have a nice crust.
Essentially, when it comes to pie crust, you want to make it with cold ingredients -- flour, butter, bowls, everything -- and then put them in a piping-hot oven while the ingredients are still cold (even if that means it needs to cool down in the fridge or freezer first). Pie crust, when treated right, is a wonderful thing. And with that understood, great pie is practically yours.
But temperature mishaps are not the only thing that can go wrong with pies -- it's just a VERY common mistake -- read on and see how to fix any other mistakes you and your pies have experienced. Then, go bake a beautiful pie and make everyone happy this Thanksgiving.
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