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Here are our four top tips for slicing pie perfectly every time. These changes are small and easy to make, but they make a huge difference!

Use a small, sharp, serrated knife.
Good pie dough is crisp and flaky, and such a crust isn’t going to get cut with a dull knife. I opt for serrated knives, but not the big, hulking kind I use to cut bread. Instead, I like something slightly larger than a paring knife. The serrated edge allows me to saw through the top crust (if applicable), without making too much of a crumby mess and makes sure the bottom crust is fully sliced before I try to remove the slice.

Run your knife through a few times.
Are you sure you sliced all the way through? Did you make sure to cut the bottom crust at the very tip of the slice? Running your knife through the slice lines a few times helps to make sure everything is actually cut (especially the base!), which can really help when it comes time to lift that slice out.

Take note of your pan before you bake.
Short pans can be hard to get impressive slices out of—but deep pans can be hard to keep a looser filling in tact once it’s sliced.

Cool the pie completely.
This is the hardest one—but all pies slice cleaner when fully cooled (or thoroughly chilled, for cream and refrigerator pies). Baked pies should be cooled completely at room temperature, then sliced for the best look. You can re-warm the slice itself by placing it on a parchment lined baking sheet, tenting the slice with foil, and reheating in a 300° F oven for 8-10 minutes. Cold-set pies, such as cream pies, ice cream pies, or refrigerator pies, should be thoroughly chilled before you attempt to slice them for best results.

Have you ever tried any of these tips? What are some of your favorite tips for slicing pie? Share your thoughts in the comment section below!

Article Source: Food52