All-purpose flour, with its moderate protein content, strikes a balance between gluten formation and tenderness, resulting in a flaky and crispy pie crust.

Chilling the dough slows down the gluten development, preventing excessive gluten formation, which would result in a tough and chewy crust.

Eggs, with their protein content, act as a binder, helping to thicken and stabilize the filling, preventing it from becoming runny.

Brushing the edges of the pie crust with water helps create a strong seal between the top and bottom crusts, preventing the filling from leaking out during baking.

Most pies are baked at a moderate temperature of 350°F (175°C) to ensure even cooking and prevent the crust from overbrowning before the filling is set.

Sugar is added to the filling of fruit pies to balance the tartness of the fruit, creating a harmonious flavor profile.

The pie crust serves multiple functions: it holds the filling in place, provides a barrier between the filling and the heat of the oven, and adds flavor and texture to the pie.

Crimping the edges of a pie crust helps seal the crust, preventing the filling from leaking out during baking.

Fruit is the primary ingredient used to make a pie filling, although vegetables, meat, and cheese can also be used.

Brushing an egg wash on the top of a pie crust before baking helps create a golden brown and shiny crust.

The pie plate serves multiple functions: it holds the pie crust and filling, conducts heat evenly during baking, and prevents the pie from sticking to the oven.

Cornstarch is added to a pie filling to thicken it, creating a smooth and consistent texture.

Flour is the primary ingredient used to make a pie crust, providing structure and stability.

Chilling a pie before slicing and serving helps firm up the filling and crust, making it easier to slice and serve without crumbling or leaking.

A pie bird is a small ceramic or metal device placed in the center of a pie to allow steam to escape during baking, preventing the pie crust from cracking.