Pie — it is all I think about, every day before I go to sleep and when I daydream. I wonder about what makes the perfect pie. Some say it is the filling, some say the balance between sweet and tart. But I think the perfect pie is an accumulation of several things.

A buttery, crispy crust

Achieving the right amount of crispiness on a pie can be a process of trial and error. What I have learned through experience is to always blind bake your crust, which is when you bake it before putting in the filling. This gives the pie the essential structure and prevents it from being underdone.

When you blind bake, line the crust with parchment paper or tin foil and put dry beans or rice on top. Safeguard the edges by wrapping them in tin foil. Although this seems simple, it is an action that might take several times to perfect. Make sure there are no tears in the tin foil, and there is enough covering the edges.

If you are making your pie crust from scratch (which I strongly recommend), make sure the butter you are folding in is cold and not room temperature. This ensures the crust will be crispy and delicious. Do not overwork the crust.

Balancing the inside flavors

The right amount of FRESH fruit and sugar ratio is extremely important. You cannot have it too sweet or too tart. Add sugar bit by bit and remember to taste. Cook your filling before putting it in the crust. Make sure to use a thickening agent, such as cornstarch.

Aesthetic touches

There are many ways you can dress your pie — from the classic lattice top, where the crust is crisscrossed, to a more complicated rose pattern. Some recommend doing the design on a separate piece of wax paper and then placing it carefully on the pie for baking. If you want an extra shine on your pie crust, swab the top with an egg wash and cook for a few more minutes.

Every pie is perfect

Even if there is something slightly wrong with your pie, remember that every pie is perfect and cooking is a fun technique that is learned through practice, practice and more practice. I hope this inspired you to start your pie baking journey. Below is my great-grandmother Pearl’s pie crust recipe to get you started.

Happy baking!

Shortcut Pie Crust

1 1/2 cups of unbleached all-purpose flour

1/4 cups cup of white or brown sugar (packed)

1/2 teaspoon salt

11 tablespoons unsalted butter, melted

1. Whisk together flour, sugar and salt.
2. Slowly drizzle into a bowl and stir with fork until crumbly.
3. Press into pie pan and prick the bottom of the crust with a fork.
4. If you would like to prebake, bake at 350 F.
5. Line with foil and fill with pie bearings or beans.
6. Bake for 15-20 minutes. Remove foil and beans, and bake for an additional 5 minutes or until golden brown. Cool before filling with a filling of your choice.