Baking Your Homemade Pies
Cool your pies at room temperature for no more then 30 minutes after you take them out of the oven. Keep your pies in the refrigerator to finish cooling, and to keep them cold. Keep pies in the refrigerator except when you're serving them. Bake your pie at temperatures from (375 °F to 425 °F). So the pastry crusts become flaky and golden brown and your fillings cook all the way through. To keep your pastry pie crust edges from getting too brown or burning you can cover pie crust edges with aluminum foil. 15 minutes before baking is done remove the foil for golden brown edges. When baking an unfilled pie crust, always poke the pastry with a fork every few inches , all the way through to the bottom of the pie pan before baking.Steam escapes through the holes so your crust won't puff up. Don't prick the crust for filled pies.

QUICK PASTRY CRUST TIPS
Measure measure measure ! Too much shortening makes pie crust greasy and crumbly. Too much flour makes pastry crust tough. Too much water turns it tough and soggy. Sprinkle water 1 tablespoon at a time into flour and shortening mixture.(USE ICE COLD WATER)
For a baked pie crust use glassor dull metal pan. Shiny metal pans keep pie crusts from browning properly. For a perfect fluted pie crust cover rim of crust with foil during the first part of baking.15 minutes before baking is done remove the foil for golden brown edges. For a pretty double crust pie, lightly brush the unbaked top with a beaten egg.
FRUIT FILLING
For quick clean up and to
avoid a mess in your oven bake the pie on a baking sheet.
CUSTARD FILLINGS
To check if your pie is done gently shake the pie. If the liquid in the center of pie is smaller than one inch the pie is done.Or insert a knife near the center of the pie.If it comes out clean the pie is done. Don't over cook custard it causes separation of liquid from solid when the custard is cut.
QUICK MERINGUE TOPPINGS
Eggs separate best when they are cold. Separate eggs carefully even a tiny amount of egg yolk can prevent the whites from whipping. Wash beaters thoroughly before beating egg whites.Whip whites in a clean glass bowl. Beat egg whites when they reach room temperature before for the best results. Spread the meringue on the pie immediately after beating sealing it to the edge of the crust to prevent shrinkage.
CREAM FILLINGS
When serving cream pies, dip your pie server into water between slicing each piece.