The aroma of a freshly baked pie is a nice thing to come home to, but dripping, burning pie filling can spoil the effect. Use a pie bird in your pie to keep the filling in place and to cut down on sogginess in the crust.
Things You'll Need
- Pie bird
- Unbaked crust for double-crust pie
- Pie filling
- Pie pan
- Sharp knife
Find a pie bird to use. They're usually hollow, ceramic figurines about 3 or 4 inches tall. They have a hole at the top for the steam to escape through, and an arch at the bottom for the pie juice to enter. Most are shaped like birds, but they come in other shapes. In fact, pie birds are considered collectibles, and the rarer shapes are highly sought by collectors.
Line the bottom of a pie pan with unbaked crust. Set the pie bird in the middle of the crust.
Pour pie filling into the crust around the pie bird. Spread the filling evenly around the bird, smoothing the top of the filling.
Use a sharp knife to cut a small slit in the center of the top crust. Carefully place the top crust over the filling, lining up the slit with the pie bird. Push the bird through the slit and allow the top crust to sit on the pie bird's shoulders.
Snug the dough around the pie bird, pinching the slit if necessary to seal it. Crimp the edges of the crust as you normally would before baking the pie.
Allow pie to cool with the pie bird inside. You can remove it after you cut the first piece of pie.
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