Most people make only two cuts for a single slice of pie, but this usually results in a crumbled piece of pie that needs to be dug out of the pan or a ruined crust.

America’s Test Kitchen found that making three initial cuts, as if you were cutting two slices, creates more space for the first slice to be removed and keeps the pie intact.

Another tip is to make sure your pie is cool before slicing it. The hot filling will be runny and sticky, so let it cool to room temperature or refrigerate it before cutting.

For extra sticky pies, like coconut cream, wipe down your knife blade between cuts. You can also run it under hot water first to help with stickier, denser types of pie.

Combine all three hacks of chilling the pie, cleaning your knife, and making three initial cuts to get that first slice of pie from the pan cleanly onto your plate.