"Ruth Dahlstrom" wrote in
Lightly rub a bit of flour into the surface of the crust that will come in
contact with the pan. You might also try spraying the pan lightly with a
at Sat, 13 Sep 2003 23:27:10 GMT in ,
nospam.net (Ruth Dahlstrom) wrote :
I've found that this is usually due to 2 effects while slicing:
1) Not cutting through all the way to the sides
2) Not getting all the way under the slice with your metal pie slice or
In the case of #1, the key point to remember is that you have to angle the
knife as it approaches the side of the pie dish. You need to slice until
you get metal on dish contact. When you're done the knife should be at the
same angle as the side wall of the dish. It helps to have a knife with a
flat, as opposed to a curved, blade. If the crust is crisp, there will be a
distinct pop as the knife breaks through the side crust.
For #2, it's a matter of leverage. The first piece is always hard. Try to
get under the lip of the crust right away, then angle the metal pie slice
until, again, it's at the same angle as the sidewall. Press against the
side of the dish by pulling the metal pie slice towards you while pushing
it down. Then lever it under the flat bottom. Hopefully this first piece
won't come out too bad.
For the remaining pieces, the job is much easier. Set the metal pie slice
flat in the gap where slices have been previously removed. Then slide it
underneath the newly-sliced piece and again, lever it out gently.
Also, those thick plastic pie slices work very badly. A metal one is almost
mandatory because you want one with a very thin, reasonably flexible blade.
Plastic pie slices and spatulas tend to push or crumple the slices around
without getting underneath them.
Slice pies only when fully cool. Warm pies tend to fall apart while
slicing. To serve warm pie, you should slice the pie first, put the
separate pieces on a cookie sheet (which is best because then you can push
the slices off onto plates instead of having to lift them) and put in the
oven (I've found 300F works best) until warm, generally about 15 minutes
max. Never heat a pie in the microwave unless you really don't care about
quality : heating a pie in the microwave virtually destroys the crust.