- Keep your pie dough cold. Because pie dough is mostly butter and flour, you’ll want to keep it cold at every step of the process. And a pie that has cold dough when it enters the oven is less likely to sink down as it bakes. It also produces a flakier crust.
- Handle the dough as little as possible. This goes back to the notion of keeping your dough cold but also because pie dough can get tough if it’s handled too much.
- Use aluminum foil or a “pie shield” to protect your crust while baking. As we all know, the outer edges of the crust tend to brown faster than the center of the pie. You can keep the edges from getting too dark by loosely folding strips of aluminum foil around the outer edge or by using a pie shield.
- Make sure your filling is bubbling. While we often look to the crust as an indication of doneness, we also want to make sure the filling is boiling. Fruit pies, in particular, need to boil in order to thicken properly.
- Brush your crust with an egg wash. Beating an egg and brushing it onto the crust of your pie will help you get that perfect golden brown color with just a hint of shine.
- Shelf life: this pie will keep for approximately 2 days at room temperature.
Bourbon butterscotch adapted from David Lebovitz