8 Secrets to Easy, Foolproof Summer Pies
Whether you are making a fruit pie or a creamy custard pie with berries on top, summer is one of the best times to bake
Today on The Daily Meal
Summer is full of fresh, sun-ripened fruit — and what better way to eat those peaches and plums than in a pie? Whether you are making a fruit pie or a creamy custard pie with berries on top, summer is one of the best times to bake. Although we love summer’s fruit, the heat can sometimes be problematic for pie dough. Luckily, we’ve found some quick tips and tricks for foolproof summer pies.
To help us compile a list of some of the most helpful summer pie tips, we asked Bobbie Lloyd, the Chief Baking Officer at Magnolia Bakery and judge on TLC’s Next Great Baker. Bobbie’s number one tip is to make sure that everything is “cold, cold, cold!” One of her tips is to start with cold hands. She recommends that the bakers at Magnolia Bakery dip their hands in ice-cold water before mixing the dough.
There are plenty of other easy ways to make foolproof pies this summer — and some are easier than you think (hint: you don’t even have to make the dough to enjoy a pie!). So, check out this list and some of Bobbie’s tips and you’ll be on your way to a sweet summer pie.
To avoid the hassle of making and rolling out pie dough altogether, just swap out the traditional dough crust for a cookie crust. Cookies like graham crackers and vanilla wafers are great for this. Just mix the finely-ground cookies with melted butter and press into a pie dish.
Slab Pies and Galettes
These are simple because there is no need to be neat and clean. Just roll out the dough, pour in the filling, and fold the edges up. You don’t even need a pie pan, which is great for clean-up.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
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