Let it rest! Letting the pie rest for a bit after removing from the oven helps the filling thicken up and prevents a runny pie.

Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5 minutes or until the bottom of the crust is just beginning to brown. Place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights. Par bake for extra crispy crust! For pies with more runny fillings (like a berry pie or custard based pie), par baking the crust before filling helps ensure a super crispy bottom! It also helps prevent overcooking the filling. A fun alternative to classic aluminum pie pans that yields the same results is a cast iron skillet! I know ceramic pie plates certainly are pretty, but unfortunately the bottom crust just never gets crispy so I just don't recommend them.īrush the crust with egg wash before baking! Brushing the crust with an egg was (just a beaten whole egg) before baking, gives a beautiful, glossy, golden brown appearance! For savory pies I like to sprinkle with flaky sea salt and for dessert pies I like to sprinkle with sparkling sugar. Overall, metal pie pans are the best of the best because they keep the crust very crispy and they're also the most durable and affordable. Use a metal pie pan! Not all pie pans are created equal! Most pie pans on the market are either metal, glass, or ceramic. You want very cold dough going into a very hot oven for the best results! I often refrigerate my pies for at least 10-20 minutes after each step so that the dough stays as cold as possible. Use cold butter and cold water while making the dough, and try to keep the dough as cold as possible while working with it. Keep it cold! The secret to a super flaky pie crust is keeping the dough cold at every step. Be sure to check out the rest of our pie recipes too! Top with homemade whipped cream if desired!įor all my pie recipes, I like to use my classic flaky pie crust! I have a whole blog post with tons of tips and tricks for perfect pie crust, but the most important are listed below. Then use to garnish the chilled pumpkin pie tarts! Remove from the oven and let cool completely to room temperature. This helps keep the designs intact!īake at 350☏ for 8-12 minutes or until fully cooked and just beginning to brown. Place in the fridge to chill for 20-30 minutes before baking. Use your favorite pie crust impression cutters to cut dough into cute little designs. Lightly flour your surface then roll out the remaining pie dough to about ¼ inch thick. Preheat oven to 350☏ and line a sheet pan with parchment paper. While the mini pumpkin pies are chilling, make the fall decorations! How to Make Pie Crust Decorations The filling will be thin.Ĭarefully pour about ¼ cup of filling into each of the chilled tart crusts.īake at 425☏ for 10-15 minutes or until the filling is fully set and jiggles just slightly when you wiggle the pan.Ĭool for at least 2 hours to let the filling fully set. In a large bowl, whisk together all the ingredients for the filling until fully combined and smooth. Gently form the dough into the tins, then place in the fridge to firm back up for at least 30 minutes while you make the filling. Remove half the pie dough from the fridge and on a lightly floured work surface, roll out dough to about ¼ inch thick then cut into circles slightly larger than your tart tins. Form into 2 disks, wrap in plastic wrap, and place into the fridge for at least 30 minutes. Prepare the dough for my perfect pie crust recipe according to directions (or your favorite homemade pie crust). Turn on your JavaScript to view content How to Make Pumpkin Pie Tarts

Mini pumpkin tart recipe