Page 362 - Pie Squared

there is time, freeze or refrigerate the pie one more time for at least
20 minutes.

Place the pie atop a sheet of parchment paper in the center of the
oven (on the stone, steel, or baking sheet if using). Bake for 20
minutes. Reduce the temperature to 375°F and bake until the fruit
juices are bubbling and the crust is gloriously shiny and golden, 40 to

45 minutes. Place on a wire rack to cool for at least 3 hours before
serving.

Techniques: Rye Crust (here), Mixing and Rolling Out (here), Crimp

and Slash (here)

Swaps:

For the traditionalist, use an All-Butter Crust (here).

Blueberries work beautifully.

Add 1 cup chopped crisp bacon to the filling.

Instant ClearJel (see Resources, here) helps corral the berries’
juiciness, ensuring a good firm set in the filling, easier slicing, and
no gumminess—but ¼ cup of cornstarch or tapioca pearls will also

work.