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This Thanksgiving, prepare traditional pie recipes with a twist, or order the classics from the Hy-Vee Bakery. Plus, get tips and tricks for mixing, rolling and decorating pie crust.
sweet potato
Pie with Maple Meringue
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sugar pie
Retro
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cranberry
Citrus Slab Pie
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Classic Lattice
To create a lattice, place half of dough strips across the pie, parallel to each other. Fold every other strip back and lay a dough strip diagonally and across. Repeat.
Hy-Vee Bakery Pie
Flavors
Gourmet Southern Pecan Pie
Flaky crust paired with rich filling and topped with handpicked pecan halves.
Order pies in any size you need for the holidays—full 10- or 12-in., small 6-in. or individual slices.
Gourmet
Pumpkin Pie
Creamy pumpkin filling blended with fall spices. Just top with whipped cream before serving.
Gourmet Dutch
Apple Pie
Tender spiced apple filling covered with sweet, crunchy streusel topping.
Gourmet
Cherry Pie
Michigan cherries baked into a gooey sweet and tart filling enclosed in a flaky double crust.
Gourmet Chocolate Creme Pie
Decadent chocolate filling with piped whipped cream and cocoa powder on top.
Gourmet French Silk Pie
Light, fluffy chocolate filling covered with a thick layer of whipped cream and elegant chocolate curls.
TOOLS
HY-VEE PIE
OXO Good Grips Stainless Steel Dough Blender and Cutter
This pastry blender cuts shortening into flour to form pea-size crumbs.
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Gracious Dining Pie Dish with Metal Rack
Bake pies in this stoneware dish, then elevate the results at the buffet table with the metal rack.
Oster 3-Cup Mini
Food Chopper
Load this food processor with flour, salt, butter and shortening, then pulse until pieces are coarse meal size.
Single-Crust Pie Pastry
Learn how to prep, mix and roll out dough to create a flaky, delicate crust.
DRIZZLE 1 Tbsp. ice-cold water over flour mixture; toss mix with a fork. Repeat with additional 4 to 6 Tbsp. ice-cold water until all flour is moistened.
CUT shortening into flour mixture using a pastry blender until mixture forms pea-size crumbs.
GATHER dough and gently press together to form a ball; slightly flatten into a disk. Wrap dough disk in plastic wrap. Refrigerate for 30 minutes or up to 2 days.
FLOUR a rolling pin and roll out dough from center to edge, applying even pressure and rotating dough one-quarter turn after each roll to form an even circle.
ADD more flour to rolling pin, then gently roll dough around pin. Slowly unroll dough over pie dish.
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Watch how to make this sheet pan pie to feed a large gathering.
Pie Aplenty
Always use cold fat and water when making pie crust. Cold shortening steams as the pie is baked, creating a flaky, layered crust.
Fluted Edge
Place an index finger against inside edge of pastry. Using the thumb and index finger of the opposite hand, press pastry from the outside onto index finger to crimp.
Braided Edge
Cut three strips of dough to desired thickness. Braid strips together and place braid along outer rim of pie. Repeat as necessary to cover outer edge of crust.
Straight Edge
Lay one long, flat strip over edge of lattice along edge of pie.
Rope Edge
Place one index finger against outer edge of pastry at desired angle. Place opposite index finger against inner edge of pastry, parallel to opposite finger. Gently squeeze dough between inner edge of fingers. Repeat.
styles
4 crust
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Vegetarian Dish
Vegetarian Dish
Vegetarian Dish
Vegetarian Dish
View Recipe
Watch how to make this sheet pan pie to feed a large gathering.
Pie Aplenty
Gourmet
Cherry Pie
Vegetarian Dish
Vegetarian Dish
Always use cold fat
and water when making pie crust. Cold shortening steams as the pie is baked, creating a flaky, layered crust.
Motion
This Thanksgiving, prepare traditional pie recipes with a twist, or order the classics from the Hy-Vee Bakery. Plus, get tips and tricks for mixing, rolling and decorating pie crust.
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WHISK together 1½ cups Hy-Vee all purpose flour, 1 Tbsp. Hy-Vee granulated sugar and ¾ tsp. Hy-Vee salt in a medium bowl. Add ½ cup Hy-Vee all-purpose vegetable shortening.
Learn how to prep, mix and roll out dough to create a flaky, delicate crust.
Single-Crust Pie Pastry
WHISK together 1½ cups Hy-Vee all purpose flour, 1 Tbsp. Hy-Vee granulated sugar and ¾ tsp. Hy-Vee salt in a medium bowl.
Add ½ cup Hy-Vee all-purpose vegetable shortening.
DRIZZLE 1 Tbsp. ice-cold water over flour mixture;
toss mix with a fork. Repeat with additional 4 to 6 Tbsp.
ice-cold water until all flour is moistened.
GATHER dough and gently press together to form a ball; slightly flatten into a disk. Wrap dough disk in plastic wrap. Refrigerate for
30 minutes or up to 2 days.
GUIDE
PIE
GUIDE
PIE
