- Toss all the fruit in a bowl with the sugar and thickening agent before filling the shell. "This gets everything coated with a little starch," Nugent explains.
- Use tapioca starch as the thickening agent. This applies in particular with berries: "Fresh berries are really wet and need it."
- Always chill the whole pie before baking. "I put it in the freezer for 30 minutes to ensure the edges don't fall," the pastry chef says.
- Use a glass pie pan. This way you can monitor the color on the bottom.
- Start at a higher temperature: This sets the dough. You can lower the heat later.
- Use pork fat or beef fat in place of shortening. Nugent guarantees: "It'll make the pie crust even more flaky."
What are your best pie tips?