Crafting the Perfect Pumpkin Pie
The Pilgrims Brought Us Pumpkin Pie
As we gear up for the holiday season, it’s time to start planning your party and celebration desserts. Smooth, creamy, and delicious, pumpkin pie is an obvious holiday staple. In fact, it has been around for hundreds of years. By the early 18th century, the Pilgrims’ annual celebration of a successful harvest became a mainstay holiday in colonial New England. Since then, pumpkin pie has earned its spot at the table and remains an absolute holiday icon.
Tips & Tricks to Ensure Quality
Are you ready to bring your A-game to your Thanksgiving feast and Christmas party? It’s time to throw on an apron, get your rolling pin out and get those creative juices flowing. The do’s and don’ts of pie-making are endless, but here are a few to get you ready to wow the crowd.
- Cold crust makes all the difference: While we can’t force you to make your own homemade crust, we can suggest that you refrigerate homemade or premade crust in order to get that perfect flakey crust.
- Less is not more: Don’t be afraid to overfill your pies. In this instance, the more filling, the better. Let’s be real, no one likes a skimpy pie.
- Bake on the lower rack: This prevents the pie crust edges from getting too dark. Also, it gives the bottom crust the best opportunity to bake all the way through—especially when it’s filled with wet ingredients. Trust us, no one likes a pie that seems perfect, but is actually soggy.
- Patience is a virtue: I know it’s tempting to cut into your pie as soon as it comes out of the oven, but don’t. Good things come to those who wait and cutting into it too early will result in a sloppy mess. Sometimes you might have to wait a few hours to cut into it, but letting a pie cool completely will guarantee a firm filling and smooth sides.
These are the four major areas in the pie department that will result in the best outcome. Ready to tackle it now?