A Thanksgiving meal isn’t complete without a pie. But the question is: What kind of pie should you add to your table?
Reset checks in with three Chicago pastry chefs who’ve mastered sweet and savory pies.
Tips for sweet pies:
- The most important thing is planning: Do not make the pie the morning of Thanksgiving
- Make the pie crust ahead of time and make sure all your ingredients are cold, which will give you a more flaky crust
- Bake your pie the day before to let the flavors marinate
- Then finish the pie (with whipped cream or toppings) the day of Thanksgiving
Tips for savory pies:
- ep your pie dough cold; avoid overworking it, and chuck it in the fridge to chill if it becomes too warm
- Make sure your pie pan is thoroughly buttered/greased before forming your dough into it
- Chill your dough in the pie pan prior to adding your desired filling to it
- Make sure that your filling is thoroughly cooked and chilled before putting it in your chilled dough shell
- Poke a couple of holes in the top crust prior to baking to allow excess steam to escape
- Bake and enjoy!
GUESTS: Hsing Chen, pastry chef and co-owner at Andros Taverna
Art Jackson, co-chef and co-owner of Pleasant House Pub
Chelsea Jackson, co-chef and co-owner of Pleasant House Pub