Bourbon Pumpkin Pie

Tips for the Best Pie!

For all my pie recipes, I like to use my classic flaky pie crust! I have a whole blog post with tons of tips and tricks for perfect pie crust, but the most important are listed below. Be sure to check out the rest of our pie recipes too!

Keep it cold! The secret to a super flaky pie crust is keeping the dough cold at every step. Use cold butter and cold water while making the dough, and try to keep the dough as cold as possible while working with it. I often refrigerate my pies for at least 10-20 minutes after each step so that the dough stays as cold as possible. You want very cold dough going into a very hot oven for the best results!

Use a metal pie pan! Not all pie pans are created equal! Most pie pans on the market are either metal, glass, or ceramic. Overall, metal pie pans are the best of the best because they keep the crust very crispy and they're also the most durable and affordable. A fun alternative to classic aluminum pie pans that yields the same results is a cast iron skillet! I know ceramic pie plates certainly are pretty, but unfortunately the bottom crust just never gets crispy so I just don't recommend them.

Brush the crust with egg wash before baking! Brushing the crust with an egg was (just a beaten whole egg) before baking, gives a beautiful, glossy, golden brown appearance! For savory pies I like to sprinkle with flaky sea salt and for dessert pies I like to sprinkle with sparkling sugar.

Par bake for extra crispy crust! For pies with more runny fillings (like a berry pie or custard based pie), par baking the crust before filling helps ensure a super crispy bottom! It also helps prevent overcooking the filling. Place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights. Bake at 425°F for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5 minutes or until the bottom of the crust is just beginning to brown.

Let it rest! Letting the pie rest for a bit after removing from the oven helps the filling thicken up and prevents a runny pie. For pies that you want to eat immediately while they're still hot, it's still best to let it rest for 20-30 minutes before cutting so that the filling can thicken up slightly. But for fruit pies or custard pies, letting the pie rest for at least 4-6 hours is ideal!

Tips for Success!

For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!

Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.

A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.