Once upon a time, making a pie was considered an essential skill for the home cook. It's time to start working that muscle again (and with pies this good, probably time to hit the gym again too).
All-Purpose Flaky Pie Crust
All pies in the North American tradition start with a flaky crust. You'll see infinite hacks around the internet for how to make a perfect crust, but start with this recipe and learn the scales before you start trying to compose symphonies.
Ingredients
Method
- Cut in the cold butter until flat pieces ranging from pea to almond size remain.
- Stir the vinegar into 7 tablespoons ice water, drizzle it over the flour, and toss until the dough holds when squeezed, adding up to 2 tablespoons more water only to dry patches.
- Divide the dough into 2 disks, wrap them, and refrigerate for at least 30 minutes before rolling.
- For a fully baked single shell, roll one disk into a 12-inch circle, fit it in a 9-inch plate, crimp, chill for 20 minutes, line with parchment, and fill with the pie weights.
- Bake at 375°F for 20 minutes, remove the weights and parchment, and bake for 8 to 10 minutes more until the bottom is dry and golden; use both chilled disks unbaked when a double-crust recipe directs.
Classic Double-Crust Apple Pie
Apple pie is the most classic of pies. This recipe uses a mix of tart and sweet apples, but experiment — I think a mix of Braeburn and Granny Smith works great.
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Ingredients
Method
- Heat the oven to 425°F with a rimmed sheet pan on the lower rack.
- Toss the apples with the sugar, flour, cinnamon, nutmeg and lemon juice.
- Roll one dough disk into a 12-inch circle, fit it into a 9-inch pie plate, and mound in the apples before dotting them with butter.
- Roll the second disk, cover the pie, trim and crimp the edge, cut 5 steam vents, and brush with egg wash.
- Set the pie on the hot pan, bake for 20 minutes, lower the heat to 375°F, and bake 40 to 45 minutes more until thick juice bubbles through the vents.
- Cool for at least 3 hours before slicing.
Sour Cherry Lattice Pie
Sour cherries are perhaps my favorite of all fruits, and as Dale Cooper would agree, they go great in a pie with a coffee. The tartness is just balanced out by the sugar, although I do like a more acidic filling in general.
Ingredients
Method
- Heat the oven to 400°F with a rimmed sheet pan on the lower rack.
- Toss the cherries with the sugar, cornstarch, lemon juice and almond extract and let them stand for 10 minutes.
- Roll one dough disk into a 12-inch circle, fit it in a 9-inch pie plate, add the filling, and dot with butter.
- Roll the second disk and cut it into 10 strips, weave a loose lattice over the fruit, trim and crimp the edge, and brush the pastry with egg wash.
- Bake on the hot pan for 20 minutes, lower the oven to 375°F, and bake 30 to 35 minutes more until the center bubbles for at least 5 minutes.
- Cool for 3 hours before cutting so the cherry juice sets.
Blueberry Pie with Lemon
Berries are great in a pie, but can be a bit cloying without some balance. A little lemon saves the day.
Ingredients
Method
- Heat the oven to 425°F with a rimmed sheet pan on the lower rack.
- Toss the blueberries with the sugar, cornstarch, lemon zest, lemon juice and cinnamon.
- Roll one dough disk into a 12-inch circle, fit it into a 9-inch plate, add the berries, and dot with butter.
- Cover with the second rolled crust, trim and crimp, cut 5 vents, and brush with egg wash.
- Bake for 20 minutes, lower the oven to 375°F, and bake 35 to 40 minutes more until thick bubbles rise through the center vents.
- Cool for at least 3 hours before slicing.
Fresh Peach Pie
Peaches break down quickly, so thickening is key. Tapioca is the solution here, providing a glossy texture.
Ingredients
Method
- Heat the oven to 425°F with a rimmed sheet pan on the lower rack.
- Toss the peaches with the sugar, tapioca, lemon juice and nutmeg and let them stand for 15 minutes.
- Roll one dough disk into a 12-inch circle, fit it in a 9-inch pie plate, spoon in the peaches, and dot with butter.
- Cover with the second rolled crust, crimp, cut steam vents, and brush with egg wash.
- Bake for 20 minutes, lower the oven to 375°F, and bake 35 to 40 minutes more until the center filling bubbles thickly.
- Cool for 3 hours before serving.
Blackberry Lattice Pie
I used to love foraging for blackberries in the Pacific Northwest. The flavor of blackberry pie is nicely old-fashioned, the perfect antidote to the bland frozen pies that mar too many diner cases.
Ingredients
Method
- Heat the oven to 400°F with a rimmed sheet pan on the lower rack.
- Toss the blackberries gently with the sugar, cornstarch, lemon juice and salt.
- Fit one rolled dough disk into a 9-inch pie plate, add the filling, and dot with butter.
- Cut the second rolled disk into strips, weave a lattice, trim and crimp the edge, and brush the pastry with egg wash.
- Bake for 20 minutes, lower the oven to 375°F, and bake 30 to 35 minutes more until bubbles rise in the center gaps.
- Cool for 3 hours so the berry filling can set.
Strawberry Rhubarb Pie
Rhubarb might be my favorite pie, and strawberry is a classic pairing. While it might be tempting to use pure strawberry, it tends to come out too sweet, in my opinion.
Ingredients
Method
- Heat the oven to 425°F with a rimmed sheet pan on the lower rack.
- Toss the strawberries, rhubarb, sugar, tapioca and lemon juice and let the mixture stand for 15 minutes.
- Fit one rolled dough disk into a 9-inch plate, add the fruit, and dot with butter.
- Cover with the second rolled crust, trim and crimp, cut 5 vents, and brush with egg wash.
- Bake for 20 minutes, lower the oven to 375°F, and bake 35 to 40 minutes more until the center bubbles thickly.
- Cool for at least 4 hours before slicing.
Pear Cranberry Ginger Pie
Pears are a bit too bland when cooked to hold up in a pie by themselves, but they make a great partner for stronger flavors. Cranberry and ginger provide the necessary lift.
Ingredients
Method
- Heat the oven to 425°F with a rimmed sheet pan on the lower rack.
- Toss the pears, cranberries, sugar, cornstarch, ginger and lemon juice.
- Fit one rolled dough disk into a 9-inch pie plate, add the filling, and dot with butter.
- Cover with the second rolled crust, trim and crimp, cut steam vents, and brush with egg wash.
- Bake for 20 minutes, lower the oven to 375°F, and bake 35 to 40 minutes more until the cranberries burst and thick juice bubbles through the vents.
- Cool for 3 hours before cutting.
Concord Grape Pie
This is an old-fashioned pie that deserves to be revitalized. Slipping the skins from musky, sweet Concord grapes is a slightly tedious step that's absolutely worth it.
Ingredients
Method
- Squeeze grape pulp into a saucepan, reserving all purple skins in a bowl.
- Cook the pulp for 8 minutes until it releases its seeds, press it through a coarse sieve, and discard the seeds.
- Combine the strained pulp with the reserved skins, sugar, cornstarch, lemon juice and salt and cool for 15 minutes while heating the oven to 400°F.
- Fit one rolled dough disk into a 9-inch plate, add the grape filling, dot with butter, and cover with the second rolled crust.
- Trim and crimp, cut vents, brush with egg wash, and bake for 20 minutes before lowering the oven to 375°F.
- Bake 30 to 35 minutes more until the center bubbles, then cool for 4 hours before slicing.
Golden Pineapple Pie
Pineapple is one of the few fruits where canned pineapple is sometimes better for cooking than fresh. Here, you want the consistent texture of crushed pineapple.
Ingredients
Method
- Whisk the reserved pineapple juice, sugar, cornstarch and salt in a saucepan and cook over medium heat until bubbling and thick.
- Stir in the drained pineapple, lemon juice and butter, cook for 2 minutes, and cool for 20 minutes while heating the oven to 400°F.
- Fit one rolled dough disk into a 9-inch plate and add the cooled pineapple filling.
- Cover with the second rolled crust, trim and crimp, cut steam vents, and brush with egg wash.
- Bake for 20 minutes, lower the oven to 375°F, and bake 25 to 30 minutes more until the crust is deep golden and the filling bubbles.
- Cool for 3 hours before slicing.
Fresh Strawberry Glaze Pie
If you do want a full strawberry pie experience, try this recipe. It's built around a glaze, so it's meant to be served cold, which helps temper the sweetness.
Ingredients
Method
- Crush 1 cup of the strawberries in a saucepan and leave the remaining 5 cups whole or halved only if large.
- Whisk the sugar, water, cornstarch, lemon juice and salt into the crushed berries.
- Cook over medium heat for 6 to 8 minutes, whisking, until the glaze turns translucent and bubbles thickly.
- Cool the glaze for 20 minutes, fold it gently through the remaining berries, and mound them in the cooled crust.
- Refrigerate for 3 hours until the glaze is set enough to slice, and serve the same day.
Deep Chocolate Cream Pie
At the height of winter, when apples are about the only fresh fruit around that makes a good pie, it's time for non-fruit pies. Chocolate is a classic, and just-whipped cream is the perfect topping.
Ingredients
Method
- Whisk the milk, granulated sugar, cocoa, cornstarch, salt and egg yolks in a heavy saucepan until smooth.
- Cook over medium heat, whisking constantly, until the custard boils, then continue for 1 minute.
- Remove from the heat, stir in the chocolate, butter and vanilla until smooth, and pour into the cooled crust.
- Press parchment directly on the filling and refrigerate for at least 5 hours.
- Beat cream and powdered sugar to soft peaks, spoon an uneven layer over chilled pie and slice with a hot dry knife.
Toasted Coconut Cream Pie
Living in Southeast Asia, I learned to appreciate how diverse the uses of the coconut could be. I'd personally use shredded, dried coconut instead to give more control over sweetness, but if you like the stuff in the can, more power to you.
Ingredients
Method
- Toast 3/4 cup coconut in a dry skillet over medium-low heat for 4 to 5 minutes until patchy golden.
- Whisk the milk, granulated sugar, cornstarch, salt and egg yolks in a saucepan and cook over medium heat until boiling and thick.
- Boil for 1 minute while whisking, remove from the heat, and stir in the butter, vanilla, untoasted coconut and half the toasted coconut.
- Pour the filling into the crust, press parchment on the surface, and refrigerate for 5 hours.
- Beat cream and powdered sugar to soft peaks, spread over pie and scatter remaining toasted coconut evenly over cream.
Old-Fashioned Banana Cream Pie
This banana cream pie features a flaky all-butter pie crust, smooth and velvety custard, and a sweet whipped cream topping! It is layered with freshly sliced bananas for a combination that is truly irresistible!
Angela Latimer, Bake It With Love
I don't know why, but I feel like I know too many banana haters — whatever, more for the rest of us. This is basically a banana pudding in pie form.
Salted Peanut Butter Cream Pie
Peanut butter pie is about as rich as it gets; I can only stomach a thin slice, but boy, it's a good slice. While I normally stock the natural style of peanut butter, the sweet emulsified stuff (Skippy, Jif, and the rest) honestly works better here.
Ingredients
Method
- Whisk the milk, granulated sugar, cornstarch, salt and egg yolks in a heavy saucepan.
- Cook over medium heat, whisking constantly, until the mixture boils, then continue for 1 minute.
- Remove from the heat and whisk in the peanut butter, butter and vanilla until completely smooth.
- Pour into the crust, press parchment on the surface, and refrigerate for at least 5 hours.
- Beat the cream and powdered sugar to soft peaks, spread it over the filling, and add the chopped peanuts in one even layer.
Brown Sugar Butterscotch Cream Pie
Butterscotch has been so consigned to an industrial flavoring that I feel few people know what DIY butterscotch even is. To change that, try this old-fashioned butterscotch pie.
Ingredients
Method
- Whisk the brown sugar, cornstarch, salt, milk and egg yolks in a heavy saucepan until smooth.
- Cook over medium heat, whisking constantly and scraping the corners, until the custard boils.
- Boil for 1 minute, remove from the heat, and stir in the butter and vanilla.
- Pour into the crust, press parchment directly on the filling, and refrigerate for at least 5 hours.
- Beat the cream and powdered sugar to soft peaks and spread it over the chilled pie just before serving.
Crackled-Top Buttermilk Pie
In Japan, milk is a popular flavor for desserts — milk, and just milk. And really, you don't need much more, as the buttermilk provides incredible flavor here.
Ingredients
Method
- Heat the oven to 350°F and set the unbaked crust on a rimmed sheet pan.
- Whisk the eggs, sugar and flour for 1 minute until smooth.
- Whisk in the melted butter gradually, then add the buttermilk, lemon juice, vanilla, nutmeg and salt.
- Pour the filling into the crust and bake for 50 to 55 minutes until the top is golden, the edges are set and the center wobbles slightly.
- Cool for at least 3 hours before slicing so the custard sets cleanly.
Chess Pie
Chess pie is a Southern staple dessert that is wonderfully sweet, rich, creamy, and buttery- making it perfect for any occasion! This simple, one-bowl recipe is easy to master and incredibly delicious!
Recipe and photo: Angela Latimer, Bake It With Love (bakeitwithlove.com)
Get the full recipe at Bake It With Love.
Lemon Meringue Pie
I'm a confirmed meringue hater, so while I love the lemon pie, you can have all the meringue on top of my slice; help yourselves. Be sure to spread the meringue on when the filling is hot so it sticks in place.
Ingredients
Method
- Heat the oven to 350°F and whisk 1 cup sugar, the cornstarch, salt and water in a saucepan.
- Cook over medium heat until thick and bubbling, whisk 1 cup of the hot mixture into the egg yolks, then return everything to the pan and boil for 1 minute.
- Remove from the heat, stir in the lemon juice, zest and butter, and immediately pour the hot filling into the crust.
- Beat the egg whites and cream of tartar to soft peaks, gradually add the remaining 1/2 cup sugar, and beat to glossy stiff peaks.
- Spread the meringue over the hot filling all the way to the crust edge and bake for 10 to 12 minutes until browned and 160°F.
- Cool for 1 hour, then refrigerate for 3 hours before slicing.
Key Lime Pie
If a flaky pie crust is too intimidating and time-consuming, a graham cracker crust is great for certain pies, with key lime being the classic. If you have access to real key limes, absolutely use them. They're especially common in Southeast Asian grocery stores.
Ingredients
Method
- Heat the oven to 350°F and mix the graham crumbs, granulated sugar and melted butter.
- Press the mixture firmly into a 9-inch pie plate and bake for 8 minutes.
- Whisk the condensed milk, egg yolks, lime juice and zest until thick and pour into the warm crust.
- Bake for 15 to 17 minutes until the edge is set and the center trembles slightly, then cool and refrigerate for 4 hours.
- Beat the cream and powdered sugar to soft peaks and spread a plain layer over the chilled filling.
Nutmeg Egg Custard Pie
Egg custard pie needs spice to give it some character. Freshly grated nutmeg is the key here, since it's the main flavor, so don't settle for the powder in the jar.
Ingredients
Method
- Heat the oven to 350°F and set the partially baked crust on a rimmed sheet pan.
- Whisk the eggs, sugar and salt just until smooth without making foam.
- Whisk in the warm milk and vanilla gradually.
- Pour the custard into the crust and sprinkle the nutmeg evenly over the surface.
- Bake for 40 to 45 minutes until the outer 2 inches are set, the center quivers, and the filling reaches 175°F.
- Cool completely before slicing.
Brown Sugar Sweet Potato Pie
Growing up in the rural Midwest, it wasn't until I went off to college that I had that soul food classic, sweet potato pie, for the first time. Mashed sweet potato is as good in a pie as on the dinner plate.
Ingredients
Method
- Bake the sweet potatoes at 400°F for 50 to 60 minutes until completely soft, then cool, peel, and measure 2 cups flesh.
- Lower the oven to 350°F and set the crust on a rimmed sheet pan.
- Beat the sweet potato, brown sugar and butter until smooth, then mix in the eggs one at a time.
- Add the evaporated milk, cinnamon, ginger, nutmeg, vanilla and salt and mix only until uniform.
- Pour into the crust and bake for 50 to 55 minutes until the edges are set and the center wobbles slightly.
- Cool for 3 hours before slicing.
Classic Pumpkin Pie
Pumpkin pie is the piece de résistance of Thanksgiving dinner. I use a heavy hand with the ginger and cloves in particular.
Ingredients
Method
- Heat the oven to 425°F and set the crust on a rimmed sheet pan.
- Whisk the pumpkin, brown sugar, eggs, evaporated milk, cinnamon, ginger, cloves, salt and vanilla until smooth.
- Pour the filling into the crust and bake for 15 minutes.
- Lower the oven to 350°F without opening the door and bake for 40 to 45 minutes more until the outer filling is set and the center wobbles slightly.
- Cool for at least 3 hours before slicing.
Classic Pecan Pie
Pecan pie should taste like pecans, not like syrup, with crunchy toasted nuts on top. Be sure to cool before serving.
Ingredients
Method
- Heat the oven to 350°F, spread the pecans on a sheet pan, and toast them for 7 minutes until fragrant.
- Arrange the warm pecans in the unbaked crust.
- Whisk the eggs, corn syrup, brown sugar, melted butter, bourbon, vanilla and salt until smooth.
- Pour the filling slowly over the pecans and set the pie on a rimmed sheet pan.
- Bake for 45 to 50 minutes until the edges are set and the center moves as one soft wobble.
- Cool for at least 4 hours before slicing.
Chocolate Walnut Pie
While I'd happily eat a 100 percent walnut pie, I realize my guests won't like it as much as I do. Chocolate helps balance the astringency of the walnuts.
Ingredients
Method
- Heat the oven to 350°F and scatter the walnuts and chopped chocolate evenly in the crust.
- Whisk the eggs, corn syrup, brown sugar, melted butter, espresso powder, vanilla and salt until smooth.
- Pour the filling over the nuts and chocolate and set the pie on a rimmed sheet pan.
- Bake for 45 to 50 minutes until the edge is firm and the center gives one soft wobble.
- Cool for at least 4 hours before slicing so the chocolate-nut filling sets.
Salted Honey Peanut Pie
Sadly, the peanut butter pie seems to have largely eclipsed the peanut pie. It's worth reviving, though, so open up the can with the gentlemanly, monocled peanut on top and give this salty-sweet dessert a try.
Ingredients
Method
- Heat the oven to 350°F and spread the peanuts evenly in the crust.
- Whisk the eggs, honey, brown sugar, melted butter, flour, vanilla and salt until no flour lumps remain.
- Pour the filling slowly over the peanuts and place the pie on a rimmed sheet pan.
- Bake for 45 to 50 minutes until the edges are set and the center wobbles as one piece.
- Cool for at least 4 hours before cutting with a sharp serrated knife.
No Bake Pumpkin Pie
No-bake pumpkin pie is a sweet and tasty fall treat that is perfect for any occasion and incredibly easy to make! You'll only need about 15 minutes of prep work, and then just let the pie chill in the fridge all night!
Recipe by Angela Latimer, Bake It With Love
Get the full recipe at Bake It With Love.
Chocolate Wafer Icebox Pie
This is less a pie than a pie-shaped dessert. The wafers soften slowly in the fridge over the course of hours, and the result is better than it sounds.
Ingredients
Method
- Crush 3 ounces of the chocolate wafers and press the crumbs firmly into the bottom of a 9-inch pie plate.
- Beat the cream, powdered sugar, cocoa, vanilla and salt to medium peaks.
- Spread a thin layer of cocoa cream over the crumbs and stand the remaining whole wafers in overlapping circles with cream between each layer.
- Cover the wafers with the remaining cocoa cream and smooth the top with natural swirls.
- Cover and refrigerate for at least 8 hours until the wafers cut like tender cake.
Strawberry Pretzel Icebox Pie
Once you get the hang of a graham cracker crust, you realize how diverse crusts can be. This pretzel crust acts as the perfect balance to syrupy-sweet strawberry gelatin.
Ingredients
Method
- Mix the pretzel crumbs, melted butter and granulated sugar and press them firmly into a 9-inch pie plate; refrigerate for 20 minutes.
- Beat the cream cheese and powdered sugar until smooth, beat 1 cup cream with the vanilla to stiff peaks, and fold it into the cream cheese.
- Spread the cream mixture over the crust all the way to the edge and refrigerate for 20 minutes.
- Dissolve the gelatin in the boiling water, stir in the cold water, and refrigerate for 25 minutes until cool and slightly thickened.
- Arrange the strawberries over the cream layer, pour over the gelatin, and refrigerate for at least 5 hours.
- Beat the remaining 1 cup cream to soft peaks and spoon a modest layer over the set pie before slicing.
Millionaire Pie
This millionaire pie, with its mix of crushed pineapple, sweetened shredded coconut, and pecans, is a dish straight from '50s cookbooks, made for glossy technicolor. It's definitely not for everyone, but worth trying if you like the pina colada flavor profile.
Ingredients
Method
- Mix the graham crumbs, melted butter and granulated sugar and press them into a 9-by-13-inch dish.
- Refrigerate the crust for 20 minutes while beating the cream cheese and condensed milk until smooth.
- Fold in the well-drained pineapple, coconut, pecans and lemon juice.
- Beat the heavy cream to medium peaks and fold it into the pineapple mixture in 3 additions.
- Spread the filling into the crust and refrigerate for at least 8 hours before cutting.
Grasshopper Pie
Chocolate cookies also make a good crumb for anything where you want a touch of chocolate. Mint is one such example. If you like mint chip ice cream, give this one a try.
Ingredients
Method
- Mix the chocolate crumbs and melted butter and press them firmly into a 9-inch pie plate; refrigerate for 20 minutes.
- Melt the marshmallows with the milk in a saucepan over low heat for 4 to 5 minutes, stirring until smooth.
- Remove from the heat, stir in both liqueurs and the salt, and cool for 25 minutes until no longer warm.
- Beat the heavy cream to medium peaks and fold it into the marshmallow mixture in 3 additions.
- Spread the filling in the crust and refrigerate for at least 6 hours before slicing.
Frozen Mocha Pie
I'm hardly a chocoholic, but I am a savage coffee addict, so I love a mocha. This frozen mocha treat is built around a chocolate cookie crust and a cream cheese-based filling.
Ingredients
Method
- Mix the chocolate crumbs and melted butter and press them firmly into a 9-inch pie plate; freeze for 15 minutes.
- Beat the cream cheese, condensed milk and cocoa until smooth.
- Dissolve the espresso in the hot water and beat it into the cream-cheese mixture with the vanilla and salt.
- Beat the heavy cream to medium peaks and fold it into the mocha mixture, then fold in the mini chocolate chips.
- Spread the filling in the crust and freeze for at least 8 hours, then stand each slice at room temperature for 10 minutes before serving.
Shoofly Pie
My delicious shoofly pie features a sweet molasses-based filling and a cinnamon brown sugar streusel topping. It's a classic Amish wet-bottom pie that is beginner-friendly and easy to make.
Recipe and photo: Angela Latimer, Bake It With Love (bakeitwithlove.com)
Get the full recipe at Bake It With Love.
One crust recipe that works for most of these
The all-purpose crust at the top of the list makes two 9-inch single shells or one double-crust pie. Use both disks for apple, cherry and the other covered fruit pies. Use one disk for a custard, cream or nut pie and freeze the second disk for up to 3 months. Thaw frozen dough overnight in the refrigerator, not on the counter, so the butter stays cold while the center softens. A disk needs about 30 minutes of chilling before rolling and another 20 minutes after it is fitted into the plate. That second chill relaxes the gluten and reduces slumping.
Roll from the center outward and turn the dough a quarter turn every few strokes. Add only a light dusting of flour; a gray floury crust is usually a dry one. The finished circle should be roughly 12 inches across for a 9-inch plate and an even one-eighth inch thick. Lower it into the corners rather than stretching it, because stretched pastry shrinks back in the oven. Patch a tear with a dampened scrap and move on. For a double crust, leave about a half-inch overhang and crimp both layers together. For a single crust, fold the overhang under itself before crimping so the rim has enough structure to stand above a liquid filling. A glass pie plate gives the clearest view of bottom browning; a metal plate browns fastest.
Blind baking, and when you actually need to
Blind baking means baking a crust with no filling in it, using parchment and weights to keep the bottom flat and the sides upright. Fully bake the shell for chocolate, coconut, banana, peanut butter, butterscotch and fresh strawberry pies because those fillings are cooked on the stove or chilled and will never return the crust to the oven. The crust should be dry and golden all the way across the bottom, not merely tan at the rim. Cool it completely before adding cream filling or fresh fruit.
Partially bake a shell for a delicate custard when you want insurance against a pale bottom. Bake the weighted crust for about 15 minutes at 375°F, remove the parchment and weights, prick any bubble, and bake 3 to 5 minutes more until the surface looks dry but not brown. Then add the filling and continue with its recipe. Double-crust fruit pies do not need blind baking; the hot sheet-pan method gives their bottom crust direct heat while the filling cooks. Pecan, chess, pumpkin and shoofly can also begin in a raw shell because they bake long enough to cook it, though a metal plate helps. Never pour hot filling into a frozen glass plate, and do not skip the post-rolling chill. Pie weights can hold the center down, but they cannot stop warm butter from melting before the pastry structure sets.
