Decide what type of piecrust you wish to make (see our how-to guides below). Once you've chosen your recipe, follow these steps for success:
Combine the filling ingredients of your desired pie recipe as directed. Pour filling into the unbaked pastry shell. Some recipes require you to bake the pastry shell before filling it. If that is the case, follow the instructions closely.
Preheat your oven so the pie bakes evenly. To prevent overbrowning, cover the edge of the pie with foil. Loosely mold the foil over the pie's edge.
Carefully transfer pie to oven, being careful not to spill liquid filling over the edge of the crust if it is a single-crust pie. Bake as directed by recipe (typically between 350 degrees F and 375 degrees F). Remove foil and bake for 20 to 25 minutes more or as directed by recipe.
Cream and custard pies are done when a knife inserted near the center comes out clean.
Fruit pies are done when the filling is bubbly and the top crust is golden brown.
Cool pie on a wire rack. Some pies -- such as custard and cream pies -- need to be stored in the refrigerator. Other pie recipes are best served warm. For this reason, follow the recipe directions carefully.
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