Pie Pans - glass, foil, dark, shinny. What is the best pan to use?
- glass or dark pans brown the best
- if using shiny pan, move rack down one level in oven

Shortening, Lard or Oil - which is the best for making pie crust? Is one healthier?
- pie is not considered "healthy"
- all pie should be eaten sparingly - BUT Thanksgiving is the day to enjoy it and not feel guilty
- all fat has the same number grams, just difference in type of fat
- all will make a "tender" crust, but not necessarily flakey
- lard makes the flakiest crust

Is there a trick to making a flakey crust?
- use lard
- have all ingredients ice cold
- "cut" fat into flour (as opposed to stirring or smashing)
- don't over mix or work the crust
- sprinkle in water, toss gently with a fork

How do you make a "shell" for cream pie?
- prick bottom & sides with a fork
- allow pie crust to relax or rest before baking
- pie weights (or dry beans or rice)
- to keep a flakey crust, avoid filling until last minute

How do you avoid fruit pie spill overs?
- pre-cook filling
- seal edges well
- place pie pans on cookie sheet or foil to bake

How do you make a pretty browned top?
- brush with milk
- brush egg wash
- sprinkle with sugar or cinnamon/sugar

How do you prevent the edge from over cooking?
- pie shields
- strips of foil

Any time savings tips?
- cut fat into flour and salt ahead and refrigerate
- place one recipe pie crust in zip loc bags