When cutting a pie, it is important to cut the pie into pieces that will be equal in size. This can be a challenge if you don’t have a specialized pie cutter.
It’s also important to choose the right pie pan size. This will determine how thick the filling is and how the pie turns out when it’s baked.
Make a template
When you need to cut a pie into five pieces, it’s best to make a template. This will help you get a consistent and even slice.
The first step in making a template is to measure the size of your pie. This will help you to determine how much dough you’ll need for the crust and the edges.
Next, you’ll need to create a chart. Fortunately, you can easily do this with a program like Microsoft Excel.
Once you’ve created the chart, you can print it out to use as a template. The template should be slightly smaller than the pie that you’re cutting so it’s easier to see where the individual line edges should go.
Whether you’re making a pie for yourself or as a gift, it’s always fun to try out new lattice patterns. Here’s a simple hack to get yours just right: stack two quarters next to your pie dough to measure its thickness.
Measure the pie pan
When you bake a pie, it is important to use the proper size pan for your recipe. This will ensure that the crust cooks evenly and the filling is fully cooked.
When determining the size of your pie pan, it is important to measure both its depth and width. This will allow you to bake a perfect pie.
To measure the depth of a pie pan, you will need to place a ruler against the edge of the pan and measure straight up. You can also place a flat, straight edge across the top of the pan and measure from it to the center.
You should be able to get six or eight pie slices out of a standard pie pan. However, this can vary depending on the size of the slices.
Make the cut
The tricky thing about pie cutting is getting that first slice to come out without a hitch. According to America’s Test Kitchen, a little extra effort can make all the difference in how you get that coveted first piece out.
To do this, food stylist Spencer Richards recommends making two cuts. The first, the aforementioned “mirror” cutting, is important because it allows you to facilitate movement in the pie and ensures that the initial sliver will come out cleanly.
After that, it’s a good idea to cut a smaller slice that is the “sacrificial” piece of the puzzle. This will free up room for the “beautiful” slices to come out after.
For this trick, you’ll need a sharp chef’s knife and a serrated edge. A non-serrated edge will be more prone to cutting into the bottom crust, which could spoil your pie’s appearance.
Slice the pie
When it comes time to slice a pie, it can be tricky. Crusts crumble, bottoms buckle and fillings spill over – but there are a few tricks to help ensure that you get perfect slices every time.
A great tip for slicing a pie is to make sure the pie is firm before you cut it. Nut pies, for example, need to be firm before you can slice them, so make sure to refrigerate your pie until it’s chilled at least an hour before you start the slicing process.
Another handy hack is to use a utensil that has some wiggle to it. This will allow you to remove that first piece of pie without any problem and will also be helpful in keeping the pastry from getting crushed as you try to slice it, suggests cooks at America’s Test Kitchen.
A third tip is to make triangular slices, which will ensure that each piece of pie has a clean edge when you’re transferring them to a plate. This is especially useful for nut pies, which are usually difficult to cut neatly.