Pass the Pie

A great pie starts with a great crust. Although store-bought crusts are convenient, they're never as good as homemade. Learn how to make flaky, buttery pastry with our advice articles:

The traditional holiday favorites--pumpkin, sweet potato, and pecan pies--are all custard-based pies. Pumpkin pie and sweet potato pie are dairy-based custards, while pecan pie is an egg and sugar-syrup custard. Why does this matter? Custard pies require delicate handling: if you over-bake them, they can crack, pull away from the crust, and "weep," or lose moisture.

Did your pumpkin pie develop cracks you want to hide, or do you want to add a festive touch to your perfect pies? Use extra dough to cut out leaf shapes; mini leaf cutters are available at many kitchen stores. Use the back of a paring knife or a dull butter knife to press veins in the leaves. Brush the dough shapes with egg wash and bake in a 375 degree F oven for 10-15 minutes or until golden brown (small leaves will require less baking time).

Arrange a trio of leaves in the center of the pie (or artfully covering any flaws) and garnish with a few cranberries frosted with superfine sugar.

The pie cooling in the windowsill is a delightful image, but a warm pie does not make for easy slicing. Bake your pies well in advance of your holiday meal so that the filling has time to set. If your family insists on warm pie, cover the pie loosely with foil and warm in a preheated 300 degree F oven for 15-20 minutes before serving.

Any pie is enhanced by a dollop of whipped cream or scoop of ice cream, especially a rich, sweet pecan pie. Add two tablespoons of sugar (or more to taste) and teaspoon of vanilla extract to every two cups of heavy whipping cream--or make it even merrier with a splash of liqueur. For a delicious sweet-tart topping, use half sour cream (not low-fat) and heavy cream, as in the Easy Whipped Cream recipe.