The best move? Flip it upside down.
Pie — whether it’s a shepherd’s pie, filled with meaty goodness and topped with creamy mashed potatoes, or a zesty lemon meringue pie with bright lemon curd filling and fluffy meringue topping — can never do me wrong. But in the world of perfect pies, a frozen chicken pot pie, a circular, hand-held one with a flaky crust made from “scratch,” as the colorful label claims, always sparks joy.
This unfair filling-to-crust ratio leads to the second problem: the bite’s texture. When the filling overpowers the crust, it’s overly wet. If you’re getting just the crust on the bottom, it can be quite dry. The perfect bite happens when the creamy, savory filling is sandwiched between top and bottom crust.
Flipping the pie upside down solves all those problems. Once it’s out of the aluminum shell, the pie’s bottom crust becomes the top crust, making a flan-like shape. Now that it’s on your plate, you can actually slice the pie as if you are cutting through a slice of cake with the side of your fork. By doing so,. This pro pie move maximizes the joy of buttery, flaky dough complemented with savory filling; you’re enjoying the best part in the most harmonious way.
It’s unclear whether this flip-the-pie move will work on other shapes of pies. I haven’t personally tried this strategy for sweet pies, such as apple or pumpkin pies, but it should be applicable as long as the filling, whether it’s savory or sweet, is between two layers of crust. So, next time, when you pop that frozen pot pie in the microwave for a lazy snack or a square meal, treat yourself by feeling all the pleasure of crust-to-filling ratio by flipping it. Just don’t flip the plate.
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