I made a blueberry pie this weekend, and used a pie bird for the first time. The theory is that the pie bird gives steam from the pie an escape route so the pie filling doesn't bubble out onto the crust. But the pie bird sits flush on the bottom crust, and when I took the pie bird out the bottom of it was sealed with crust, leaving me to wonder how steam ever could have gotten out through the pie bird. So, do these really work? Maybe it only got sealed with crust after the pie cooled? Did I do something wrong?
I made a blueberry pie this weekend, and used a pie bird for the first time. The theory is that the pie bird gives steam from the pie an escape route so the pie filling doesn't bubble out onto the crust. But the pie bird sits flush on the bottom crust, and when I took the pie bird out the bottom of it was sealed with crust, leaving me to wonder how steam ever could have gotten out through the pie bird. So, do these really work? Maybe it only got sealed with crust after the pie cooled? Did I do something wrong?
Thanks -
Jeneen
I've always inserted it into a hole in the center of the top crust and it was supported by the fruit underneath. It sinks a bit as the fruit cooks, but it is still poking out the top.
Just cutting a hole in the center of the top crust along with slits around it, works, too. You need to make sure the hole & the pasty slits are large enough so they do not get baked closed. Fruit is liable to bubble up from these open areas, too, so it is wise to put something under the pie to catch the drips. Boy, can they bake on something miserable.
I made a blueberry pie this weekend, and used a pie bird for the first time. The theory is that the pie bird gives steam from the pie an escape route so the pie filling doesn't bubble out onto the crust. But the pie bird sits flush on the bottom crust, and when I took the pie bird out the bottom of it was sealed with crust, leaving me to wonder how steam ever could have gotten out through the pie bird. So, do these really work? Maybe it only got sealed with crust after the pie cooled? Did I do something wrong?
Thanks -
Jeneen
Dunno. Did it work and prevent juice from not bubbling? -- -Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story from Notable Women's Dinner at the Governor's Residence.
Dunno. Did it work and prevent juice from not bubbling?
Hard to say. It didn't get messy, but maybe it wouldn't have anyway. I think Boron is probably right...that kind of pie bird should be set on top of the fruit. Some pie birds have little vents on the bottom so they aren't flat on the crust. That makes more sense to me. I'll try to get one of those.
I made a blueberry pie this weekend, and used a pie bird for the first time. The theory is that the pie bird gives steam from the pie an escape route so the pie filling doesn't bubble out onto the crust. But the pie bird sits flush on the bottom crust, and when I took the pie bird out the bottom of it was sealed with crust, leaving me to wonder how steam ever could have gotten out through the pie bird. So, do these really work? Maybe it only got sealed with crust after the pie cooled? Did I do something wrong?
Thanks -
Jeneen
Dunno. Did it work and prevent juice from not bubbling?
I've always thought of them as steam vents and never as anything that'd prevent a bubble over...maybe that is do to my lack of success in preventing bubble over....or the sloppy juiciness of the peach-blackberry pies.
