Pie Calories

Blind-bake the pie crust before adding a wet filling, and drain juicy fruit well. Letting the filling cool before it goes into the crust also helps keep the bottom pastry crisp.

Thicken pie filling by mixing a suitable starch or flour with the fruit and its juices before baking. Let the pie cool before slicing so the filling has time to set instead of running across the plate.

Pies with custard, cream, or egg-based fillings should be refrigerated. Fruit pies can also be refrigerated to keep them fresh longer; cover them, and bring a slice toward room temperature if you prefer it less chilled.

Yes, most pies can be frozen once fully cooled. Wrap the whole pie or individual slices airtight to protect the crust and filling; cream- and custard-based pies may lose some of their texture after thawing.

Pie crust often shrinks because the dough was stretched into the pan or did not rest before baking. Fit it gently rather than pulling it, then chill the lined pan so the pastry holds its shape in the oven.

Cover the pie loosely with foil if its top crust browns before the filling is done. Cutting vents in a solid top crust lets steam escape and helps the filling cook without trapping excess moisture.

Let pie cool until its filling has set before slicing; cutting it while hot can make fruit filling spill and custard filling lose its shape. The required cooling time varies with the filling and the size of the pie.

Pie can be enjoyed as a dessert, but many varieties combine pastry with sweet filling and are best treated as an occasional choice rather than an everyday staple. Fruit in the filling does not make every pie equivalent to a serving of whole fruit.

Yes, reheating pie in the oven helps the pastry stay crisper than reheating it in a microwave. Warm individual slices gently, and cover the top loosely if it starts browning; serve cream pies chilled instead.