How to Make Pie Crust

Step 11 Slice, Serve, and Save for Breakfast

Remove your pie when it's bubbling, and just starting to turn golden about the top and edges. The filling will likely creep out through any cracks it can find- this, too, is a feature, as it indicates lovingly-made, super-tasty homemadeness.

If you want more color, brush the top crust with butter, milk, or egg white for the last 15 minutes of cook time.

Let the pie cool for at least 15 minutes, longer if possible. Some types of pie are best after being fully cooled, or even chilled in the refrigerator overnight. It certainly makes them easier to cut.

Cut the pie with a sharp paring knife to avoid cracking the upper crust. Be warned that the first piece is virtually guaranteed to fall apart as you remove it. No worries- just claim it for yourself as visually imperfect, thus assuring you don't miss out on a piece of pie!

I generally cut the pie in quarters, then cut each quarter into three pieces, or 1/12 of a pie. These small slices help if you've got several different pies, and can't choose. A slice of each is always the way to go.

Serve with ice cream, whipped cream, sauce, or other appropriate topping.

Be sure to save some for later- pie breakfast is the best thing ever.