Page 28 - United States of Pie

For an easier fluting method, simply push the dough down so

it is evenly covering the lip of the pie plate. Take a fork and
use the tines to indent the dough all along the perimeter of
the pie plate.

The final technique is really a non-technique. For a relatively
smooth finish, keep the dough turned under and up: plain and
simple.

MISCELLANEOUS TIPS

When baking a double-crusted pie, I have found it important to gently
make an indention around the edge of the filling, pressing on the

surface of the dough. This prevents a certain amount of leakage and
creates a vessel in which the fruit steams and bakes into a syrupy,
glossy filling. It is also important to vent a double-crusted pie. This
allows steam to escape, ensuring that the filling does not get watery.
Sometimes a double-crusted fruit pie leaks, no matter how careful
you’ve been. To prevent a messy oven and a smoky kitchen, I often
place my unbaked pie on a baking sheet before slipping it into the

oven.
Painting the surface of a double-crusted pie with a bit of heavy
cream adds a lovely sheen to the baked pie. If you use the cream,
also feel free to sprinkle sugar over the unbaked pie. As the pie
bakes, the sugar caramelizes, and it will crackle when you slice a
wedge of freshly baked pie.