Today is National Pie Day, a day so nice we celebrate twice (the other day being January 23)!
Counting March 14th, National Pi Day, that's three times each year you can celebrate pies of any type!
If you're posting on social media, be sure to tag #NationalPieDay.
National Pie Day isn't specific about the kind of pie, sweet or savory, but in either case, the crust is the hardest part of the pie to master. That makes today a great day to share tips and tricks for both top and bottom crusts!
Bottom Crust Tips
When it comes to the bottom crust, the choice of pie dish material can have a huge impact on the end result. Ceramic pie dishes, traditional for pumpkin pies, are insulators and take a long time to transfer the oven heat to the pastry. If your customers are experiencing flabby, undercooked bottom crusts in ceramic (or glass) pie dishes, suggest moving the oven rack to the lower third of the oven, rather than the middle. If the recipe fits in a metal pie pan, making that swap will also help to crisp up that bottom crust.
Docking the bottom crust in blind baked crusts is essential for letting steam escape and making sure that bottom crust is crisp rather than soggy. This step can be counterintuitive to customers who worry that poking holes in a crust before adding a liquidy filling will lead to leaks. Docking, baking with pie weights, then baking empty for just a few more minutes can transform that soggy bottom into a crisp and golden masterpiece!
Top Crust Tip
Recipes that call for a top crust will usually call for an egg wash, which is a whole egg mixed with a splash of water and then brushed on with a pastry brush. You can achieve the same result without wasting a whole egg by brushing the crust with whole milk, half & half, or heavy cream diluted with a splash of water.
WANT MORE NATIONAL CALENDAR DAY LOVE?
If you would like to know the national foodie days in advance, you can download the 2023 calendar for free! Looking for next year's calendar? The 2024 weekly calendar is also available.
