With all the focus on filings, crusts, and whipped toppings, it's easy to forget the vessel that will hold our sweet creations. From deep dish to extra wide, the pie plate is the first impression we make with our creative confection, so make sure you're giving off good vibes with one of these three great pie plates.
Eating healthy should still be delicious.
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Martha Stewart Collection Whim Mint Embroidery Ceramic 9" Pie Plate$32The whimsical border on this classic ceramic pie plate lends itself to serving pies at many events and occasions. The design is clean, sophisticated, and fun. The pattern and color will take you from spring to the holidays and every pie purpose in between.
Handpainted Lucerne Pie Dish$42Vibrant blues and deep reds are a trusty color pair. The sweet raised letters and messages add a personal touch to each pie you bake. Perfect for summer pies and holidays ones, too, this pie plate from Anthropologie will get plenty of use in your kitchen.
Ceramic Pie Pan Nordicware$15Multicolor scrolls and floral designs let this white pie plate really shine. The individual details give the appearance of a hand-painted work of art. Bake a pie and gift it with this pie dish for one-of-a-kind homemade love.
More Pie Love:
Fresh Pumpkin Pie Recipe with Fresh Pumpkin Puree
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Homemade pumpkin pie from REAL fresh pumpkins is a delicious holiday dessert you can be proud of. The flavor of fresh roasted pumpkin puree is more full bodied and intense than canned.
Sugar Pie Pumpkins from our arden. Our Grandkids made you a Fall greeting. Happy Fall everyone!
We grew some nice sugar pie pumpkins in our garden. The grandkids have had their fun decorating and now it&rsquos time to make pie!
Fall recipes like this are all about the harvest. If you&rsquore a gardener and grow your own sugar pie pumpkins read on for tips and information on how to use them in this recipe.
If you have a store bought pumpkin you chose for Fall decorating&hellip I hope you have the sugar pie pumpkin variety. It&rsquos the very best choice to make the dense sweet pumpkin puree a pie really needs.
Carving Jack O Lanterns are too stringy and flavorless to make good pie. Best use canned pumpkin instead.
- stack your slices of pumpkin pie french toast on a plate and top with butter, maple syrup and powdered sugar.
- cool and cut the bars into pieces for easy serving straight from the pan or remove them to a serving tray.
- Pumpkin Apple Spice Bread with Streusel is full of warm Fall spices and fresh apples.
- Sourdough Pumpkin Muffins
- Butternut Pumpkin Soup
- Homemade Creamy Pumpkin Muffins
- Sugar Free Pumpkin Cheesecake
The beauty of having a freezer full of pumpkin puree is year round pumpkin recipes. Good luck finding canned pumpkin in the grocery stores in summer.
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Why is Pi Day Important?
Pi Day is the day that mathematicians celebrate pi and all the innovations it has contributed to. In 2009, Pi Day became a national event, recognized by the House of Representatives through Resolution 224. The day is officially recognized to create more awareness and excitement towards science and math. Pi has been used as far back as 4,000 years ago and has since been used by NASA to send spaceships to outer space and super computers.
The use of pi has aided in the advancement of civilization, and it would be impossible to think of where we would be without it. Celebrate the number with these Pi Day activities!
- Bake a pi(e)! There are all sorts of pie recipes from beginner to advanced. To make this apart of your Pi Day math activities, you can calculate the area and circumference of the pies you make! For circumference, the formula is 2 x π x r, with r being the radius of the pie. The radius is half the diameter of the pie. For area, the formula is π x r2, so grab a calculator, some plates, and your baking ingredients. Don’t forget to have fun! – yes, pizza counts as pie!
- Make a paper chain for each digit of pie, and the different digits can be represented by various sheets of paper. For instance, blue paper can be for all ” digits, pink for all ” digits, and so on. See how long your child can make the chain before getting tired.
- Pi bracelets are similar to pi paper chains, except they are far more fashionable. Gather 10 different colored beads and string to make bracelets. Assign a color to each digit 0-9, and see how many digits of pi you can fit onto a bracelet. Take it to the next level, and you could make a pi-necklace with even more digits!
- Make a bar graph for each digit of pi your student may notice that this bar graph resembles a city skyline. Have your student color the bar graph however he or she wishes – encourage creativity to make a unique pi-city.
- Using each digit of pi as the amount of letters in a word, make up a story! For instance, a story would begin with a three-letter word, a one-letter word, and then a four-letter word. Allow creativity to fly, and see how far your students are willing to go.
- Host a pie-eating contest, and for an added twist, blindfold or tie your students’ hands back. This can be a fun way to wind down after an otherwise normal school day – the more the merrier!
- Challenge your child to see how many digits of pi he or she can memorize. The world record is over 67,000 digits! Again, the more the merrier with this activity – if you have more than one child participating, turn it into a contest.
- Create a pi-haiku! Each digit of pi can represent the amount of syllables a line can contain. For instance, a three-line pi-haiku would be three syllables, one syllable, then four syllables.
- Watch (or read) the story of Sir Cumference and the Dragon of Pi! This fun and educational story provides students young and old with a way to learn about pi. As an added bonus, have your child write a short summary or report of what they learned from the story.
- Unleash the artistic ability of circles! This activity works best with multiple students. Cut out multiple circles and assign each child to color a quarter of a circle. Put all the circles together and create a beautiful collage.
- For your Pi Day games, you can create a scavenger hunt. Hide as many circular items as you can in a room. Once your child finds a circular item, instruct them to find the circumference and area of the circles (see #1 for how to calculate these values). If they find all the objects and calculate the values correctly, award them with a prize (perhaps the pie from activity #1).
- Create a list of all the words you and your student can think of that start with “pi.” For added educational fun, skim through the dictionary once your student has run out of words to think of. What’s the most interesting word you found, and what does it mean?
- Since pi has so many digits, it has been said that people’s birthdays (yes, day, month, and year!) can actually be found in its many digits. See if you and your child can spot his or her birthday. If not, there’s already a website that can find it for you!
- How commonly is pi day observed? Take a trip to your local stores and bakeries to see if there are any special deals on pies. If there are, see if you can calculate exactly what the price difference is between normally priced pies and discounted ones.
- March 14th may be known as Pi Day, but what other special events and occasions have occured on March 14th? Conduct a historical search with your child and figure out what the most exciting or interesting event that has even occurred on March 14th. For older students, you can assign a paper or project on the topic.
- Take to the web to find some fun Pi Day worksheets! There are many free printables across the Internet to enhance your learning experience on the day.
- Create Pi Day appreciation cards. Have your child come up with Valentine-style cards with clever cheesy statements. A couple of fun ones might be “I hope our friendship goes on forever” or “Will you be my sweetie-pi?”
- Hold a spelling test for younger students using words that begin with “pi.” Read out the words below and see if your child is able to spell them correctly!
- 6 cups fresh blueberries, picked over and cleaned
- Scant 1 cup sugar, plus more for sprinkling pie crusts
- 4 tablespoons all-purpose flour, plus more for rolling out dough
- Zest of 1 lemon
- 1 1/2 recipes Pate Brisee for Plum Crumb Pie
- 2 tablespoons unsalted butter
Heat oven to 425 degrees. Line a baking pan with parchment paper set aside. Combine blueberries, sugar, flour, and lemon zest in a large bowl. Gently toss to coat blueberries. Set aside.
On a clean, lightly floured work surface, roll out half the dough into a 1/8-inch-thick square. Using a sharp knife, cut the square into quarters, and carefully drape each quarter over a 5-inch pie tin.
Place 1 1/2 cups blueberry mixture in each pie tin, mounding berries in the center. Dot each pie with 1 1/2 teaspoons butter.
Again, on a clean, lightly floured work surface, roll out remaining dough into a 1/8-inch-thick square. Using a sharp knife, cut square into quarters. With a 1-inch round biscuit cutter, cut a hole from the center of each quarter. Carefully drape each quarter over blueberries so steam hole is centered. Press edges together to seal. Trim edges around pie plates to form a 1-inch lip.
Dampen the 1-inch lip of dough with water. Using scissors, snip inward from outside edge of pie at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut the dough, carefully fold alternating tabs to create the bear-tooth crimping design. Return to refrigerator until chilled, about 30 minutes.
Place pies on prepared baking pan. Brush each pie with water, and sprinkle with sugar. Transfer to oven, and bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees. and continue baking until blueberry juice begins to bubble up, 15 to 20 minutes more. Transfer pies to a wire rack to cool.
If cookies are synonymous with the holiday season, then pie is a staple dessert on Thanksgiving and Easter. But that doesn't mean you need to save your favorite pie recipes for special occasions&mdashpie can also be a staple for weekend brunches, birthdays, and "just because" desserts. It's crowd-friendly, ever-changing with the seasons, and guaranteed to wow. Still, it's important to remember that a seasonal fruit filling or creamy chocolate custard is just part of what makes a pie stand out it's just as important to have a flaky, buttery crust that will stop traffic. These creative and intricate pie designs will certainly take your dessert to the next level.
One of the most introductory&mdashwhile still beautiful&mdashpie crust designs is a lattice topping. This style, which often tops apple and blueberry pies, is made by weaving strips of dough over and under one another. Not only does it look elegant, but it also creates dozens of small vents, allowing steam to escape and preventing the filling from bubbling over and exploding. That's right, it's not just for looks.
Once you've mastered the basics, feel free to take things up a notch. Our Brown-Sugar Butternut-Squash Pie features not one, but two eye-catching pie crust designs&mdashthe pie crust rim resembles a fishtail braid and is made with 15 strips of dough. An assortment of hand-cut leaves, crescent moons, and diamonds crafted from pie dough overlap each other on one half of the dough and are dusted with powdered sugar after the entire pie has baked and cooled. It's absolutely picture-perfect. If you don't feel like you're quite there yet, that's perfectly fine, too&mdashkeep things simple by using a small aspic cookie cutter to create cut-out hearts, stars, or circles in an eight- or nine-inch round of pie dough. The results will still be beautiful, even if you're strapped for time or want to keep the design a bit understated.
Ahead, we're sharing some of our favorite pie crust designs to add some oomph to your bake.
I decided that blind-baking a crust would be the most efficient way of comparing crust to crust. The variants of filling a double-crust or lattice number introduced too many variables. I made a batch of all-butter pie dough from a recipe in Sister Pie, a new, wonderful cookbook by Lisa Ludwinski. For each plate, I rolled out the dough, draped it on the bottom of the pan, crimped the edges, and filled up the center with black beans set on aluminum foil.
Ludwinski recommends blind-baking crusts at 450 degrees for about 25 minutes. So I did that with all three crusts, rotating them in my oven twice to try to approximate a similar cooking environment in my not-so-great Brooklyn-apartment oven. After about 25 minutes, I took all three out of the oven and let them cool before removing the beans and inspecting the crust.
I was looking for a crust that was consistently browned throughout. A pale center that looks a little oily is bad news, because it means that your crust isn&apost getting to that desired golden, flaky, crispy stage. And once you fill it that means the center can develop the Dreaded Soggy Bottom.
25 Quick and Easy Mini Pie Recipes
Pies are a classic holiday dessert in many homes, but they can be difficult to serve and require another set of plates and forks. Why not eliminate the mess and added silverware by serving a variety of different mini pies? Here are 25 of our favorite single-serve pie recipes, from key lime pie right down to classic apple.
1. Mini Key Lime Pies
These mini key lime pies look incredibly mouth-watering, and they’re easy to make too. There are only five ingredients for the filling and three for the crust. Make your way over to Liv For Cake to find out how to make your own mini key lime pies, and to see tips for a successful crust.
2. Blueberry Meyer Lemon Mini Pies
These blueberry and Meyer lemon mini pies have crust on the top, allowing you to get creative with the design. Try the diamond shapes that they’ve done here, or perhaps a more traditional lattice pattern. Head over to The Creative Bite to check out the full recipe.
3. Miniature Pumpkin Pies
These adorable little pies have a delicious classic pumpkin pie filling, with beautiful leaf and pumpkin shapes decorating the tops. These are made in muffin tins for the perfect single serving size. Head over to Home Is Where The Boat Is to find out how to make these.
4. Mini Cherry Pies
This gooey, delicious-looking mini cherry pie has a wonderfully sweet flavor with that hint of tartness characteristic of classic cherry desserts. The woven top gives it some serious decorative flair, too. Make your way over to OMG Chocolate Desserts to check out the recipe.
5. Mini Pecan Pies
Pecan pie is a classic holiday dessert in many homes, so these mini versions are a great way to serve a classic without the extra plates and mess of regular-sized pies. And they’re pretty easy to make, too! Head on over to House of Yumm to find out how to make them.
6. Salted Caramel Apple Hand Pies
These little hand pies are filled with an amazing salted caramel apple filling, and they’re just the right size and texture to pick up and eat with your hands (hence the name!). Make your way over to Just A Taste to check out the recipe and to learn some helpful tips.
7. Chocolate Cream Mini Pies
For those of you chocolate lovers out there, these decadent-looking chocolate cream mini pies might be the perfect choice for you. They are filled with chocolate pudding and topped with sweet whipped cream. Head over to Flour Arrangements to see the recipe.
8. Two-Bite Lemon Meringue Pies
These tiny lemon meringue pies are filled with a tart lemon filling, and topped with a lightly browned dollop of meringue… they’re so good, you might just have to eat two. Or five! Head on over to Port and Fin to see the recipe and check out some helpful notes.
9. Mini Heart Shaped Pies
Your guests are sure to love (no pun intended) these adorable little heart-shaped pies. All you’ll need to make them are some jam, store-bought dough, sugar and milk. Try a couple of different jam flavors for variety. Check out the super simple recipe over at 24/7 Moms.
10. Pineapple Upside Down Mini Cakes
If you’re a fan of the tried-and-true pineapple upside down cake, then you’ll adore this miniature version. Simply recreate the classic recipe using muffin tins instead of a sheet pan, and voila – perfect single-serve portions. Check out the recipe right here.
11. Blueberry Hand Pies
These mouth-watering hand pies are filled with a rich blueberry mixture and are in the form of semi-circles so that guests can easily pick them up with their hands, eliminating the need for plates and forks. Head over to Dish By Dish to check out the recipe and more photos.
12. Apple Apricot Mini Tarts
Add some apricot into a traditional apple tart, and you have this fun variation on the classic. Simply make a small buttery pie crust and then fill it with this delicious fruity combination. Make your way over to Bunny’s Warm Oven to check out the full recipe.
13. Individual Frozen Creamy Chocolate Mini Pies
Here’s another one for the chocolate lovers in the group – a yummy frozen treat made with chocolate-y mascarpone cheese and topped with whipped cream and dark chocolate shavings. Head on over to An Italian In My Kitchen to find out all the delicious details.
14. World’s Cutest Mini Pumpkin Pies
These adorable single-serving pumpkin pies were deemed the world’s cutest (by their author), but they are pretty darn cute. These are made with a unique crust – wonton wrappers! Make your way over to the Hungry Girl blog to find out how to make these yourself.
15. Vanilla-Cardamom Pear Hand Pies
Here’s a different type of hand pie – this time with a pear filling that has a hint of vanilla and cardamom. Again, they are simple to eat so they won’t create a terrible mess in the kitchen after a long evening of dish-washing. Head over to An Edible Mosaic to see the recipe.
16. Nutella and Chocolate Mini Pie Recipe
If you love the unique flavor of Nutella, then you’re sure to enjoy this decadent Nutella and chocolate mini pie recipe. The filling has a mix of cream cheese, vanilla and Nutella, with a topping of pure chocolate. Head over to The Gunny Sack to read the recipe.
17. Mini Banana Cream Pies
There’s something that’s just so darn cute about these tiny banana cream pies! The bottom mixture hides a slice of banana inside, so when you bite into it you get that delicious cooked banana flavor. And they’re topped with a banana slice too! Check out the full recipe here.
18. Raspberry Dark Chocolate Hand Pies
These little hand pies pack a big punch, filled with antioxidants from both red raspberries and dark chocolate… so you don’t have to feel guilty about eating one (or two or three!). Make your way over to Annie’s Eats to find out how to make these delectable treats yourself.
19. Peach Hand Pies
Unlike many other hand pies, these peach ones have a sugary glaze on the outside, giving them sweetness throughout. And they’re super simple to make, thanks to their easy-to-find ingredients. Head on over to Shugary Sweets to check out the full recipe.
20. Mini Boston Cream Pies
Usually Boston Cream Pies are large and harder to make… but these miniature versions have been simplified and they are the perfect size to pop into your mouth after a big meal. Head on over to the Winco Foods blog to check out the easy instructions.
21. Mini Coconut Cream Pies
These beautiful little pies are filled with a coconut mixture and topped with a rum-flavored whipped cream. And the crusts are actually made out of delicate layers of phyllo dough. Make your way over to Country Cleaver to check out the full recipe and more photos.
22. No Bake Lemon Cream Cheese Pies
These little pies are wonderful because you don’t have to bake them… simply grab some pre-made mini graham cracker pie crusts and fill them with a delicious lemon curd and cream cheese concoction. Head on over to Barbara Bakes to read all the details.
23. Mini Turtle Pumpkin Cheesecakes
Indulge your love of caramel and chocolate with these yummy turtle cheesecakes. (I know they’re not technically pies, but they look so good that I had to include them!). A bit of pumpkin flavor is added for a fall twist. Get the recipe over at Crazy For Crust.
24. Mini Sweet Potato Meringue Pies
Sweet potatoes make great pies, too! This relatively healthy dessert is filled with a mixture of sweet potatoes, bananas and spices to create a delicious little treat that won’t blow your diet. Check out the recipe along with some tips and tricks over at Skinny Taste.
25. Mini Cranberry Pies With Spiced Meringue
This last mini pie recipe is a great one… a delicious cranberry pie with a unique spiced meringue made using Chinese 5 Spice. And the crusts are made from scratch using a very simple mix of ingredients. Head over to In The Know Mom to check out this fabulous recipe.
The Pie Doctor: Remedies For All Your Pie Problems
The Thanksgiving pie doctor is in, ready to diagnose your pie problems. For some, baking a pie is, as they say “easy as pie.” But for others it’s an exercise in frustration. Pie-making is much like an art that takes a bit of mastering, but once you know all the important steps, it’s rather easy. If you’ve tried baking pies in the past with little to no success or just want to brush up on your pie-making skills, this is the guide for you.
Whether your pies come out underbaked, burned, soggy, dry or mushy, there’s a remedy for it all. You’ll soon be making pies like a professional. Step into the Pie Doctor’s office, please!
The golden rule in pies is "make it cold, bake it hot." This means your pie dough should always be cold -- when it's being made, when it's being rolled out, and before it goes in the oven. The oven should be hot when the pie goes in. Invest in a good oven thermometer to see that the oven has reached the proper temperature during preheating. This technique prevents many maladies, sogginess being one of them.
Remedies: Soggy crust can be a result of underbaking the pie, or using a filling that's too watery -- or a combination of both those errors. To prevent underbaking, make sure to bake your pies until absolutely golden brown and watch to check that the filling is bubbling. Soggy crusts can also be the result of using the wrong type of pan. Bakers prefer Pyrex glass pie plates, because it's easy to see the bottom.
Additional tips: A light dusting of flour or ground nuts in the bottom of the pie, before adding the filling, can also keep the bottom from becoming soggy by absorbing any excess liquids from the filling. You can also brush the pie dough with a beaten egg white before adding the filling. The egg white forms a somewhat impermeable layer that will help keep any filling juices from turning the crust soggy.
Using overripe fruit always leads to a mushy pie. Very ripe fruit should only be used in chilled pies, not baked into pies.
Remedy: Use firm, almost underripe fruit in pies. Also, certain fruits, like apples and pears have different textures depending on the variety. Certain apples are better for pies than others. Red Delicious, McIntosh and Golden Delicious turn into applesauce inside a pie. Try apples like Granny Smith, Crispin (Mutsu), Jonathan, Jonagold, Macoun, Fuji and Winesap. A combination of different varieties leads to the best pie, one with great texture and not mushiness (see our Apple Variety Guide for more information).
Certain pies, like custard pies and pumpkin pies, require the bottom crust to be blind-baked, which just means pre-baking it without the filling. This ensures the crust won't get soggy. Consult your recipe to see whether the pie shell should be blind baked or not.
Remedy: To blind bake, dock the pie dough in the pie plate with a fork. (Docking is the process of pricking the bottom layer of dough in the pie pan with the tines of a fork.) Chill for an hour. Then line with foil or parchment paper and fill with pie weights or dried beans. Bake at a moderate temperature (350 degrees F) for about 10 to 20 minutes, or until the crust is lightly browned, removing the pie weights halfway through.
Many novice pie bakers don't bake their pies at a high enough temperature. The pie ends up stewing in its own liquid and the crust turns almost raw and soggy. What happens is that all the butter in the crust just melts into the dough without evaporating, making it impossible to get a flaky crust.
Remedy: Start out pies -- especially fruit pies, like apple -- at a high temperature, between 425 and 450 degrees F. Reduce the temperature to around 350 or 375 degrees F after about 20 to 30 minutes and continue baking until the pie is nicely browned and the filling is bubbling.
This is a result of overworking the pie dough, which basically overworks the gluten in the flour and turns what would have been a nice dough into a gummy one.
Remedy: The most important part about making pie dough is to work it as little as possible and to keep all the ingredients as cold as possible (cold air allows the gluten to relax, preventing it from seizing up). Use cold butter and ice-cold water. Some bakers go as far as to chill the flour and the mixing bowl. If you've made the dough well, you should see flakes and streaks of butter.
This often happens with sky-high apple pies, when the pie is mounded with apple chunks. The top layer hardens up in the oven before the filling is completely cooked. The filling shrinks during baking, and you're left with a giant gap between the top crust and the filling.
Remedy: To prevent the air space, it's a good idea to cut the fruit into smaller chunks or thin slices. Or, you could also precook your pie filling, which allows it to shrink before you place the pie top on. This will dramatically decrease the size of the "gap."
A pale pie just isn't that attractive -- it doesn't call out "eat me" like a nicely browned pie does.
Remedy: Brushing the top crust with an egg wash will create a nicely browned and glossy appearance. An egg beaten with a touch of water, cream or milk can be used as an egg wash. You can scatter the pie with coarse sugar, which sticks to the wash and creates a sweet crunch when eating.
This happens, especially with lattice pies. So don't be too worried about it. But you can take a few steps to help prevent it from happening.
Remedies: Crimp the edges of a double crust pie very securely to ensure the pie won't bubble over around the edges. Bake the pie on a sheet pan to collect any juices and keep your oven clean at the same time.
Additional tip: Make sure there's a vent hole in the center of the top crust or a few slashes. This will help release steam, which would otherwise cause the pie to leak its juices everywhere. The vent hole also serves as a window into the filling to check if the fruit is thoroughly cooked.
Custard pies, pumpkin pies and even pecan pies have a tendency to crack if baked at a very high temperature. Overbaking also leads to a noticeable crack -- not to mention a dry filling.
Remedies: Be sure to bake these types of pies at a lower temperature, such as 375 degrees F. Also baking in a water bath, like you would with a cheesecake, can help prevent a crack. Make sure not to overbake the pie -- the center of the pie should be slightly jiggly when it's done.
This is a result of blind baking a pie shell without using pie weights and/or not chilling the pie shell before baking.
Remedy: Not only should you always chill your disk of pie dough before rolling it out, you should also always chill your pie dough once it's in the pie plate, before adding any filling -- for at least 30 minutes. This ensures the crust won't shrink dramatically in the oven. The golden rule in pie baking is "make it cold, bake it hot." This means the pie should go in the oven cold, and the oven should already be very hot.
Handheld Cherry Pies
These portable packages would also be a perfect addition to a picnic basket or a summer gathering. Just stack them up on a plate and let people help themselves. No need for utensils, plates or clean-up, which in my opinion is the best thing about these hand pies.
They are little pockets of goodness. Everyone went wild for these cherry hand pies. They disappeared before I got a chance to snag one for myself.