Get our flakiest-ever pie dough recipe here.
The surefire way to know when fruit pies are done
Look for little bubbles in the centre of the pie. At this point, the fruit is tender and the starch has thickened the juices (this can take 1 hr more once the heat is reduced to 350F). Whenever the crust starts to darken during baking, cover with torn pieces of foil. For edges, use a pie protector, an overturned tart pan with the bottom removed or strips of foil.
For a cutout top
Lay 1 sheet of rolled-out dough on a parchment-lined work surface. Dip a cutter in flour to make cutouts or cut freestyle shapes with a knife. For the pie on the left, we cut diamonds in a criss-cross pattern. Freeze for several minutes before lifting shapes and placing on pie. (If you want shapes to overlap, use egg white to adhere them.) Fold bottom crust up over itself and crimp.