Pies look so lovely in their Tippin’s pie tins. But once you start cutting into them, they don’t always make it to the plate in such a pretty state.
Since we have some experience in this area, we’d like to share the tips we’ve learned from 30-plus years of cutting and serving pies.
Tip #1 – Tippin’s 9″ pies can be cut into however many slices you want, but we recommend six slices.
Tip #2 – Each type of pie requires a slightly different cutting technique. Our crust is flaky and delicate, so we take extra care to keep from breaking it. Here’s the secret – all pies cut better and the crust breaks less when the pies are chilled or even slightly frozen.
Tip #3 – The first piece of pie is always the toughest to serve. For best results, we recommend using a pie server that has a bend to it so it fits the shape of the pie. That makes it easier to lift the slices out of the pie tin.
Here are step-by-step instructions for cutting Tippin’s three different types of pie:
Nut Pies – Pecan, Dixie
Fruit Pies – Apple, Cherry, Peach, Strawberry Rhubarb, Blackberry, Blueberry
Cream Pies – French Silk, Key Lime, Coconut Cream, Lemon Supreme