With the holidays just around the corner, Food52’s Resident Baking BFF Erin McDowell is here to answer all your most pressing pie-related questions. From when and how long to chill your pie dough to par-baking versus blind baking your crust, learn all kinds of tips and tricks for the best bakes possible!

For more:
Par-Bake Your Double Crust Pies & Join the Anti-Soggy Crust Crusade: https://f52.co/3EllLBP
How to Make Pie Dough & Crust: https://youtu.be/Q1fJ3GsmQBg
How to Make Puff Pastry: https://youtu.be/zvEQyPj968A
How to Master Fruit Pies: https://youtu.be/hWnuNJzkGho
How to Make Cold Set Pies: https://youtu.be/GmXZcBsBu7E
The Bake It Up a Notch Pie Spectacular: https://www.youtube.com/playlist?list...

Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:00:51 When, and how long should I chill my pie dough for?
00:03:43 What kind of pie plate should I use?
00:07:02 Butter or fat melts out of my crust while it's baking. Why? And how do I prevent this from happening?
00:10:47 When do you par-bake and when do you blind bake?
00:12:21 Why won't my crimping keep its shape?

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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.