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How to Make Sheet Pan Pies

These fresh fruit desserts are easy to make, stunning to look at, and designed to feed a crowd

June/July 2018 Issue
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Among the many reasons to celebrate the bounty of fruit available in summer months is everyone’s favorite dessert: pie. if you need dessert for a family get-together or the neighbors’ cookout, a sheet pan pie is the way to go. They offer all of the things you love about pie—a buttery, flaky crust and a juicy, jammy filling—with one big bonus: They easily feed a crowd. And the sheet pan versions are just as adaptable as the traditional. They’re great with a streusel topping, a beautiful lattice, or a galette-style look. All you need is a large rimmed baking sheet and space to roll out the crust. Add your ripest, sweetest peaches, cherries, or berries, and you’ll have a dessert that’s sure to impress your pie-loving family and friends.

Parbake for Perfection

The road to a perfect pie crust can be paved with pitfalls. But parbaking is one step you can take to ensure a crisp bottom crust
for pies with fillings that are baked in the crust. Parbaking (also sometimes called blind baking, although that process usually refers to a crust that is fully rather than partially baked) allows the bottom crust of a pie to partially bake and dry so that it will absorb less moisture when the filling is added and not become soggy. You can parbake the crust for any single-crust or lattice-topped sheet pan pie.

To ensure success, dock the dough by pricking it all over with the tines of a fork. This will prevent bubbles from forming and create a flat, even layer at the base. Next, line the dough with parchment or foil, and fill with weights; dry beans or grains work well here (or for these sheet pan pies, place another pan on top). This helps keep the crust from shrinking from the edges of the pan as the crust bakes. Finally, parbake in two steps. First, bake the crust with the weights (or pan) just until the dough sets. Second, remove the weights (or pan) and the parchment or foil and continue to bake until the crust is dry and lightly golden. All in all, it’s an easy process, and the crisp, flaky results are worth it.

How to Make a Two Fold Sheet Pan Pie

This technique turns the pie into a covered rectangle, perfect for slicing and serving. Try it on the Peach Sheet Pan Pie or with your favorite filling.


How to Make a Lattice-Topped Sheet Pan Pie

This crisscross pastry top adds a touch of elegance to the Sweet Cherry Sheet Pan Pie, or whatever filling you prefer.


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