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Let’s Get Rolling.
Pies evoke warm memories even before they delight your senses. Your grandmother effortlessly rolling out dough. Mile-high meringue- and whipped cream–topped pies spinning in a diner’s dessert case (“I want that one! No, that one!”). But how many happy memories do you have of actually baking a pie? Unless you were using a test kitchen recipe, you may recall finicky dough and slices that begged for ice cream to camouflage collapsed pastry and runny filling. Never fear: The test kitchen is here. Your joyous pie-baking memories start now. With our exclusive perfect pie kit, you’ll have the best recipes and equipment for baking and sharing your pies in no time.



Included in your kit

KEY: GOOD ★★★ FAIR ★★ POOR ★
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OXO Steel Pie Server

WINNER - HIGHLY RECOMMENDED
COMFORT ★★★
CUTTING ABILITY ★★★
REMOVAL AND TRANSPORT ★★★

Published October 2018
Our winning pie server felt “remarkably comfortable” and “balanced” in our hands, and testers liked its rubbery grip. This server's sharp serrated blade was able to slice through all types of pie (even tough pecan pie) with ease, and it slid neatly under wedges, making removal quick and tidy and producing picture-perfect slices.

BLADE DIMENSIONS 4½ in long, 2½ in at base MATERIAL Brushed Flexible Stainless Steel
DISHWASHER-SAFE Yes
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J.K. Adams Plain Maple Rolling Dowel

WINNER - HIGHLY RECOMMENDED
EASE OF USE ★★★
PERFORMANCE ★★★

Published August 2012
This pin capably handled dough for pie, cookies, pizza, and yeasted rolls, with gentle weight and a slightly textured surface that holds a dusting of flour for less sticking. Its long, straight shape made achieving even dough thickness and rolling out larger disks easy.

BARREL DIMENSIONS 19 x 2in MATERIAL Maple
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Prepworks Collapsible Party Pie Carrier

WINNER - HIGHLY RECOMMENDED
FIT ★★★
EASE OF USE ★★★
PERFORMANCE ★★★

Published November 2015
A smaller version of our favorite cake carrier, this collapsible plastic tote expanded to accommodate even our tallest Mile-High Lemon Meringue Pie. Its large, nonskid base held 8-, 9-, and 10-inch pies perfectly in place, even on bumpy car rides. A bonus: It comes with two molded inserts for deviled eggs, one of which can be flipped upside down and used as a second tier for transporting two shorter pies at once. Its one slight fault: The latches took a little finessing to secure properly.

HEIGHT 6.5in DIMENSIONS 14 x 12 x 7in
CAPACITY Two 9-inch pies or 28 deviled eggs DISHWASHER-SAFE Yes
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The Perfect Pie Cookbook

180+ RECIPES
376 PAGES, HARDCOVER
FULL-COLOR PHOTOS THROUGHOUT
ITEM NUMBER: CL30

Bake beautiful, foolproof versions of corner bakery classics and French patisserie favorites—plus whimsical, modern desserts from sky-high meringue pies and lush, elegant tarts to uniquely flavored fruit pies with intricate lattice tops. And because every recipe has been tested dozens of times, you can be sure they’ll work for you the first time and every time.
An opening chapter covers must-know pies such as Deep-Dish Apple Pie and Chocolate Cream Pie and pairs a photograph with every step so you can become confident in your skills as you bake. As the chapters proceed, you’ll learn new techniques and shortcuts, working with easy-to-roll doughs (including gluten-free, vegan, and whole-grain dough) and a world of flavorful fillings. Foolproof recipes, loads of beautiful photos, and test kitchen know-how guarantee your success.

Pie Dough

Get the dough rolling and perfect your pie-making skills.

PROBLEM

The dough doesn’t roll out to a symmetrical circle.

SOLUTION

Make sure the dough isn’t too cold. Rotate between turns.

PROBLEM

The first slice always falls apart.

SOLUTION

Make 3 cuts before slicing. The extra cut allows for movement of the pie, making it easier to tidily wiggle out the first piece.

PROBLEM

The fruit filling lacks flavor.

SOLUTION

Include the skins, which hold fruity tartness and colorful pigments.


Three common pie dough mistakes (and how to avoid them).
The thousands of pies we've baked over the years in the test kitchen have taught us a thing or three about what can go wrong when rolling the dough. Here are the three most common problems—and instructions for avoiding them.

Too Flexible

UNEVEN, ASYMMETRICAL PIE "ROUND"

CAUSE: Poor rolling technique, or dough too cold to roll
SOLUTION: Roll, rotate, repeat; let the dough warm up if necessary

Too Flexible

TORN DOUGH

CAUSE: Rough handling en route to pie plate
SOLUTION: Use rolling pin to transfer dough to pie plate

Too Flexible

SHRUNKEN BAKED SHELL

CAUSE: Stretched or insufficiently chilled dough
SOLUTION: Support dough when fitting, chill before baking


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