The Pie Secret Discovered!

So obviously this isn’t a big secret, but it has been to me for my entire pie making life.  Every time I make a pie – historically – it looks like this:

This last pie (the perfect one on top) I made had more than usual dough hang over.  I trimmed it like I always do and then decided on a whim to fold the top dough under the bottom dough before crimping it.

Now to you pie experts out there this may seem like a no brainer – but historically I just crimp or fork the dough together as I always thought that was enough of a way of sealing the top and bottom.  Apparently I was wrong.

Just out of curiosity – how many people knew this and never have bubbling over pies?

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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7 Responses to The Pie Secret Discovered!

  1. Leslie-Anne says:

    This post made me laugh. I have been making pies for well over 40 years and have just recently discovered this “secret”. I thought I was the only one who had taken so long to “get it”. It made me think about a self-help truism I heard in the 80’s – If I always do what I’ve always done, I’ll always get what I always got.

  2. Wow, I absolutely did not know this and have been baking oozy pies for years. Now I am itching to get out the rolling pin and try this new trick out.

    • urbanfoodguy says:

      I know right? And it’s so gratifying to take it out of the oven and have no spill! I’m off to the market now to get some Plums though I think they will get a crumble topping. Thanks for commenting.

  3. dennisdavidson says:

    Mark,
    An.essential discovery for pie-makers everywhere. I never knew about this technique. Your pies are delicious in any state. Cherry. Concord Grape. Yum!
    Dennis

    • urbanfoodguy says:

      Hey Stranger! So glad to hear from you – and as you know I’m always happy to bake for you when you are in town! Hope you are well.

      xox

      • And I will happily prep for your baking! Doing well. Had the best hospital food ever at Scripps-Mercy here in San Diego. Delicious, healthy and fresh. Even the cooked veggies start out fresh. Good food is a smart approach to healing.

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