You put a lot of effort to create a beautiful Homemade pieAnd it is finally cooled and ready to cut. What kind of knife will bear the best slices – no Broken crimp, no ragged sides?
The best knife for cutting pie
The tool our test kitchen swears is a serrated knife, and here's that. The teeth of a serated knife gently (and gradually) saw by pie crust, and let nary a crumb or pastry shared across the bottom of the pan. Applying too much force to delicate crust causes it to smash and flake apart. But the tiny teeth on a serrated knife allow you to clean seen by pirate smiles with minimal downward pressure – unlike a non-serated knife, which requires you to press down to press down when you cut. A regular chef knife – especially one that is even a little bit boring – will compress pie sowk, by it, leading to a broken crimp and crumbling edges.
PJ Hamel
Choosing the best serited knife for pie
You may have a variety of cereals knives in your knife block, especially if you are a bread baker. What should you choose for slicing pie? Here are the features that matter most:
- A 5 “to 6” blade. This is long enough to reach the center to the edge of the pie, but not so long that the knife feels too
- Means to fine sertions. The finer the surrations, the genreal the cut.
- Light to medium weight. Maintaining minimal downward pressure when you cut is key; A heavy knife works against this.
- Pointed (rather than rounded) top. A sharp top is key for cutting down in the pie in its center point, and through the bottom cropped to the slice cropped edge.
Technical tips for cutting pie
The best room temperature pie is best. To cut into a hot, just-baked pie will produce flakes and crumbling (and the filling mismians also lapers and the filling is also runner too); Leave the pie cool completely first. If you want, pop that sliced pie back in a preheated 350 ° F oven to warm up before serving. Put the pie on a baking sheet (for easiest handling), and bake it on the middle rack for about 20-25 minutes for the filling is barely warm warm to bubbling hot.
If your pie is refrigerated (and his crust is heavy and stiff), bringing it to room temperature before slicing, and revivarize before slicing, and revivarize before slicing, and revivarize before slicing, and revivar.
Use a gentle touch. Let the knife do the job, not pressure from your hand.
Keep that crimp safely! Start by cutting from the center of the pie to the beach. When you reach the crimp, stop cutting. Reposition the knife above the crimp, wipe off the filling, then gently seen by the crimp until you reach your initial cut. Cutting the crimp from the outside down (rather than inside) offers her optimal control.
When you slice in the picture-perfect pie, is the filling as beautiful as the neatly cut crust – or does it collapse in a sea of juice? For help, see The best way to tick fruit pie filling.
Cover photo by signing wyinberg.