How to Cut a Pie Into 10 Pieces : Food, Glorious Food
How to Slice Pie
You’ve just made a fantastic and delicious looking pie. It smells great and you can’t wait to tuck into it with your friends! However, you need to slice it the right way to make sure the pieces are equal and also that you keep the pie looking great throughout the cutting process. Follow along and you’ll have your pie sliced perfectly in no time!
Slicing a Pie in the Dish
Buy a strong, metal pie server.You need to be able to make a clean and straight incision into the pie, all the way through the crust. Plastic servers tend to be more flimsy, so buy a metal one that feels nice and sturdy.
- The server needs to also be offset by at least 2 inches (5.1 cm). The amount of offset is the depth that the flat part of the server dips down from the handle. This is what actually allows you to get underneath the pie crust.
- Look for a server that has a serrated edge on one side as this can sometimes help with slicing through crust.
Let the pie cool if it is a hot pie.The pie doesn't need to cool all the way down to room temperature, but leaving it for 15 minutes or so is a good start. If it is a cold pie, the pie needs to be fully chilled before slicing; otherwise it may begin to fall apart or melt.
- Cutting a pie when it’s steaming hot is actually incredibly difficult as the filling is much runnier when it is very hot. Letting the pie cool for a bit lets the filling start to congeal and thicken which will mean the piece holds its form when you cut it.
- 20-30 minutes is generally a good amount of time to let the pie cool.
Make an incision in the middle and pull the knife to the edge of the pie.Make sure that when you push your knife or server down through the pie, you cut all the way through the bottom crust as well. Feel free to slice back and forth a few times to get all the way through the crust.
- The cut needs to start in the middle and go out to one edge rather than starting at one edge and going all the way to the other side.
- If you're pie server doesn't have a serrated edge, use a serrated knife.
Make another cut out to the edge to make one tiny piece.The same rules apply here, make sure you slice all the way through the crust on the bottom; otherwise, the piece will stay attached to the rest of the pie. At the outermost edge, the piece should be less than 1 inch (2.5 cm) in width so you are minimizing the amount of pie that you will be “sacrificing."
- The purpose of this second cut is to create a very small piece that will sort of act as the “sacrificial” piece.
- The first piece to come out of a pie is almost never pretty so what this technique does is minimize the impact of that one piece and lets you focus on the other pieces.
Scoop this small slice out.Because this slice is so small, you may have to use a fork or some other kitchen utensil if your pie server doesn't fit. Really make sure you scoop under the crust to get all of it.
- This piece may be a great option for a young child who doesn’t really care that the piece isn’t all that pretty and that it’s also very small.
- This is also a great time to taste the pie and check to see how cooked it is.
Try making a third incision before removing the first slice.Do this after you've made the first two cuts for the very small slice. This third cut forms the first servable piece so make it a regular size.
- This is done to help the first piece you sliced come out even more easily and to help keep the structural integrity of your pie.
- Slip your pie server underneath the piece you plan on serving and lift it straight up and out to remove it.
Slice the rest of the pie however you like.You can now go around the pie and make slices whatever size you like. Make sure you use your pie server so you have an easier time balancing the slice.
- If you want to make evenly sized slices, slice down the middle of the cake and then keep slicing the pie in half until you have your desired number of slices.
- Because the pie has been opened up a bit, you’ll now have an easier time getting underneath the crust to scoop out the slice and keep it in one piece.
Removing the Pie and Slicing It outside of the Dish
Wait until your pie has cooled before slicing it.Letting the pie sit for 15 minutes or so should give it enough time to cool down and let the filling thicken and congeal a little bit. If your pie is a pie that is served chilled, then make sure the filling is chilled completely before attempting to remove the pie from the dish. This will take at least an hour in the fridge.
- For this method, the pie needs to be removed from the dish. Before that can be done, the pie needs to be cooled after you get it out of the oven so it doesn’t fall apart when you remove it from the dish.
Loosen the pie and remove it from its dish.How you do this will depend on the dish that you used for the pie. Many pie/tart dishes have a bottom that you can push up which makes removing the pie really easy. If you have a glass dish, slide your pie slicer around the edge to loosen the pie, then tip the dish gently and slide the pie out of the dish.
- If you used a disposable aluminum dish, then use the same technique as the glass dish to remove the pie.
Make a cut with a serrated knife from the middle out to the edge.Make sure you slice all the way through the crust on the bottom; otherwise the slice won’t come out when you try to bring it out. Use your pie slicer or, if you don’t have one, a knife will do.
- Now that the pie is out of the dish, you can very easily make a cut from the middle out to the edge to begin the slicing process.
Make a second cut to form one full slice.This process is basically the same as the first cut. Make sure you cut all the way through the crust on the bottom. Feel free to make the slice as large as you like here as, unlike the first method, this first slice will come out looking perfect!
Slide your pie server underneath the slice and lift the slice out.When you lift the slice out, start slowly when you lift it to make sure that the piece comes away from the pie cleanly. Make sure to use your finger or hand to support the piece when you lift it away so it doesn’t fall off. Once you’ve removed the slice, you can put it on a plate and it’s ready to eat!
- Because your pie is out of the container you baked or chilled it in, you are easily able to get the server underneath the crust.
- Make sure you use a sturdy, metal pie server for this part.
Continue slicing whatever size you please!Now that your pie is out of the container and has been opened up with the first slice, you can keep making slices at whatever size you like!
- All pies slice much more easily when they are completely cooled. If you can resist the smell of your freshly baked pie until it’s cooled down, it will slice much more easily!
- Use a large, sharp, serrated knife to cut the pie. A serrated edge helps to cut through the crust.
- Try using a glass pie plate to help you tell how cooked the bottom of your pie is. Glass plates allow you to look at the underside of the pie and check the color to make sure it is golden brown.
Video: Slicing the Pie
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