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• If the edges of the pie are overbrowning in the oven, cut

strips of aluminum foil and crimp them over the edges of

the crust as the pie finishes baking.

After Baking

• If the pie falls apart or is excessively juicy, the pie was

cut too soon. Fruit pies need to cool for at least four

hours before serving, while custard pies need at least

two hours in the refrigerator before serving. Savory pies

are designed to be eaten hot or warm.

• If the piecrust isn’t flaky or is tough, the ingredients

used were too warm, the dough itself was too warm or

was not chilled before baking, or the butter and dough

were overworked.

• If the bottom crust is soggy, the oven temperature was

too low, the oven rack was too high and the crust did not

get enough heat, or the pie was not cooled on a wire rack,

preventing air from circulating under it.

Storing Pies

• To store custard pies or pies with egg or dairy in the

filling, cover with plastic wrap and store in the

refrigerator for up to 4 days.

• To store fruit pies, cover with aluminum foil and store at

room temperature for up to 2 days or in the refrigerator

for up to 5 days.

BREAD

Regardless of whether you’re a baking pro or just starting

out, baking bread is a skill that can easily elevate your

meals. For more specific information regarding sourdough

bread and sourdough starters, see page 194.

Before & During Baking

• You’ll want to make your sourdough starter about 1–2

weeks before you plan on baking the loaf.

• For sourdough breads, always make sure you feed your

starter consistently at the same time each day.

• Resting and baking times are approximate and depend

on the temperature of the kitchen and the temperature of

the oven, respectively. Visual cues will be important for

determining whether your dough or loaf is ready.

• To achieve the crunchy crust of focaccia, drizzle a

generous amount of olive oil over the bread before,

during, and after baking.

After Baking

• With the exception of flatbreads and rolls, bread fresh

out of the oven will continue to cook as they cool. For

best results in taste and texture, let your loaf cool to

room temperature before slicing.

• If your crust looks and feels crispy out of the oven but

softens as it cools or has a dense interior when cut, the

bread may be underbaked. Check your oven temperature

and allow your bread to fully cool before cutting. If the

problem persists, you may need to decrease the amount

of liquid used.

• If your bread is dry, it may be overbaked. If your oven

temperature is accurate, you may need to use less flour

when kneading or working with the dough.

Storing Bread

• Unlike store-bought breads, which contain preservatives,

fresh bread will spoil quicker.

• Bread may be stored in an airtight container at room

temperature for up to 7 days.

• If your bread dries out, don’t throw it away! Stale bread

is great for making French toast, bread pudding, and

croutons.

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BAKING LIKE A PRO