How to Cut Flawless Slices of Pie, According to a Baker

While it may seem just as simple as cutting and removing a piece, slicing a pie can be tricky. I’ve experienced the fate of a crumbling crust plenty of times. But now that I’ve learned to utilize a few clever tips and tricks, my slices of pie come out flawlessly every time—no broken bits, no crumbling, and a beautiful, intact filling. So, how do you pull it off?

Whether you’re cutting an old-fashioned apple pie, rhubarb pie, or coconut cream pie, this how-to will help walk you through it so you can cut flawless slices every time.

Tools for Cutting Pie 

First things first, you’ll need the proper tools to slice a pie. According to Erin Jeanne McDowell, a Culinary Institute of America graduate and author of The Book On Pie, a serrated knife will make it easier to cut through a crisp crust without cracking or breaking the crimped edges.

In terms of cutting, McDowell gives this advice: “I use more of a sawing motion on the outer edge, then more cleanly slice through the base and the filling.” In addition to a serrated knife, a pie server can also be helpful for sliding under pieces.

The Best Way to Cut Pie

Start With a Cooled Pie

After your pie is baked, the first step for clean slices is making sure the dessert isn’t warm. “Let pies cool completely or chill fully as directed before slicing them,” says McDowell. “Warm pies may be runny and not slice cleanly, even if they are properly baked.”

You can choose to cut a fully cooled, room-temperature pie, or for a bit of extra help, like with pumpkin pie, place it in the fridge until cold. This will help firm up the filling even more before slicing. It typically takes at least two hours for pies to fully cool to room temperature.

Cut a Small Slice

For the best-looking slices of pie, you’ll need to first remove a small sliver, which McDowell calls this the sacrifice slice. “This is a very small slice removed from the pie before slicing the rest, ” she explains. “It’s okay if it comes out in pieces, even.” This allows for one edge to become free, making it a lot easier to cut and remove that first real slice.

Wipe Your Knife Clean

After that small sacrifice slice and your first flawless slice of pie, wipe your knife clean. Either use a damp cloth or run the knife under water, then wipe it off to remove moisture.

Keeping the knife clean will help keep any leftover bits of pie from running into the next slice. With a clean utensil, cut your second slice, then continue cleaning and slicing until everyone at the table has a slice of pie to dig in for dessert.