I wanted a page where I could post all of the valuable tips that I’m gathering from reading, classes, etc. Some of the information may conflict. I’ll try to arrange it by theme.
Crust
*Keep all ingredients cold. I even refrigerate the pie plate, rolling pin, bowls, etc. when it is warm.
Filling
*4 cups of filling for a shallow 9″ pie pan and 6 cups of filling for a deep pan.
Edge
Baking
*I bake at 425 degrees F for 15 minutes then at least 45 minutes at 350 degrees. When I reduce the heat, I put the ring on the edge to protect the crust from burning.
Pie Reimagined 