How I cut a pie very much depends on who is eating it and what kind of pie it is. If it is a pizza, and round, there is a round wooden board you can buy that is like a cutting board. It has grooves that start at the edge and end in the center. You begin at the edge and roll your pizza cutter up the groove to the center, then move to the next groove and repeat the cutting motion. This gives you one pie shaped pizza slice. If you centered your pizza on the board, and it didn't slide as you were cutting, you have a nice, dare I say, professional looking pizza slice. This board has enough grooves to make eight slices. If you wish, you can also cut your pizza in half or quarters using this board. For pies, if a sighted person is available I let them cut it because it always looks better than when I try. Alternatively, when I do the job, I use a pie shape wedge shaped cutter that is sharp enough on the sides so I can start at the edge, press the cutting edge into the pie, lift it up, lay the back edge at the edge of the pie, measure from my first cut, the width of the pie cutter, and then push the opposite side of the cutter into the pie, the edge I didn't use for the first cut. If I am lucky and have measured correctly, the two cuts will automatically meet at the center point, so I can now lift the cutter out, slide it under the pie between the two cuts I made, and lift my nicely shaped piece of pie out of the pan on the server I cut it with, and place it on a serving plate. The second and subsequent pieces are easier because you only measure and cut one time for each. This is almost as badly described as it is to accomplish at first. But it gets easier with practice. I suggest practicing with something more solid, like brownies baked in a pie tin, or meat loaf, or frozen icebox pie s. Pumpkin and pecan pies are also good for practicing because they have a single crust and are not messy. If you really want an adventure, find a child and practice with mud clay or sand pies. Method 3: Just take a table knife, guess where the pie center is, and wing it. After the first piece it really isn't difficult. That said, a generic pie server is really all you need because its back is shaped like the inside of your pie plate and lifting the pie out is easy. These days I find that some people want bigger pieces and others just want a sliver so maybe uniform size slices are not always important. It depends on the people eating. When young I worried about getting things right, perfect, whatever. Now I am content just to get things done.
Pamela Fairchild <pamelafairch...@comcast.net> -----Original Message----- From: Helen Whitehead via Cookinginthedark <cookinginthedark@acbradio.org> Sent: Thursday, June 7, 2018 7:59 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead <hwhiteh...@cogeco.ca> Subject: [CnD] Cutting Pies Hi everyone, Does anyone have a good suggestion, or method of cutting a pie, in to even pieces? Maybe I should just buy a pie cutter/slicer. Just curious as to how you blind cooks do it! Thanks for any help. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
