How to Use a Pie Bird (and Why You Should)
Updated: Feb. 20, 2020Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
Pie birds aren't as common as they used to be, but it's time to bring them back.
Picture it: You’re making Grandma’s legendary apple pie. Let’s say you blind baked your crust—even remembered your pie weights—and properly vented your top layer of pastry, but somehow your pie still ends up a soggy mess. Does that sound familiar?
We love our modern kitchen tools, but it turns out your grandma probably had the perfect solution for preventing this mess all along: a pie bird.
What is a pie bird? Why do I need one?
A pie bird is a hollow ceramic tool that bakers place in the center of pies to prevent bubbling over. They can also be called pie vents, because that hollow core allows steam to escape during baking.
These cute critters have been around for hundreds of years, but grew more popular in the 1940s as manufacturers started producing them in varying shapes and colors. Over the years, we’ve let them fall back into obscurity.
But if you’re an avid pie baker, it’s a trend worth bringing back. This tiny (and frankly adorable) pie friend can help you achieve an enviable outer shell, a crispy crust, and—you’re welcome, Mary Berry—a dry bottom. (Find more of Mary’s best baking tips here.) They’re inexpensive, they’re fun, and they work.
How do you use a pie bird?
Thankfully, using a pie bird just adds a few quick steps to your pie-baking process. Try it with a pie that has a top crust, like apple pear pie.
Step 1: Prepare your pie
Follow your recipe of choice to prep all the ingredients as noted.
Step 2: Place bottom layer of dough
Lay out your dough as normal. If you parbake your crust, do not place the pie bird yet.
Step 3: Place the pie bird
Place your bird right in the middle of the dough. Spoon your filling evenly around the bird.
Step 4: Add the top layer of dough
Cut an X in your top layer of pastry dough.You can also cut a small circle out of your dough if you feel confident in knowing how wide the bird is, but the X will do just fine. Carefully cover the pie, allowing the pie bird to poke through the X.
Step 5: Bake!
Follow your recipe and bake as you normally would. Don’t remove the bird, though! You can cut and serve around him.
Where can I find a pie bird?
- Amazon: There is a fun selection of pie birds on Amazon—the Le Creuset Stoneware Pie Bird (that’s the one shown here) has solid reviews and comes in a variety of colors.
- eBay: Since pie birds are pretty vintage, eBay is a great spot to shop for the more unique shapes and collectors’ items.
- Antique Stores: If you have a favorite local antique store or flea market, keep your eye out for an old-school pie bird.
- Your Grandmother: Call your grandmother (or any relative with an enviable collection of kitchen tools, both past and present) and ask if she has one. You know Grandma always has the best advice, anyway. (Especially when it comes to baking apple pie!)
Apple Pie
Juicy Cherry Pie
Lucky you! Tart, or sour, cherry season is in the heart of summer. Choose fresh tart cherries that are bright in color, shiny and plump. They should feel relatively firm when pressed lightly. —Karen Berner, New Canaan, Connecticut
Berry-Apple-Rhubarb Pie
I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. —Michael Powers, New Baltimore, Virginia
Citrus Cranberry Pie
To showcase abundant fall cranberries, make this beautiful lattice-topped cranberry pie. A dollop of orange cream complements the slightly tart flavor. —Taste of Home Test Kitchen
Golden Peach Pie
Years ago, I entered this pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for best all around! Family and friends agree with the judges—it's a perfectly peachy pie. —Shirley Olson, Polson, Montana
The Best Apple Pie
Boost your apple pie with a buttery crust, pre-cooked apples and an incredible filling with cider, cinnamon and lemon juice. —Nick Iverson, Milwaukee, Wisconsin
Blueberry Dream Pie
This showstopping pie can be decorated to fit any season. I like to make hearts for Valentine's Day, flowers for spring, stars for Independence Day and even leaves for fall. Have fun with it! —Kerry Nakayama, New York, New York
Walnut-Cranberry Pie
After this ruby red pie got rave reviews on Thanksgiving, I was happy to bake it again for Christmas dinner. The naturally tart cranberries are perfectly sweetened and accented with walnuts, raisins and lemon. —Shirley Glaab, Hattiesburg, Mississippi
Fresh Blackberry Pie
I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. —Gladys Gibbs, Brush Creek, Tennessee
Rhubarb Cherry Pie
As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom's rhubarb strawberry pie recipe with cherries instead. I first made this pie for a church gathering 20 years ago—ever since, everyone's looked for it at every potluck! —Eunice Hurt, Murfreesboro, Tennessee
Cranberry-Apple Lattice Pie
Two favorite fall fruits bring out the best in each other — and rum works its own mellow magic. Few people pass up a piece of this pie. — Adri Barr Crocetti, Sherman Oaks, California
Maple-Glazed Apple Pie
Even though we've lived in Florida for 3 years, I still feel like a "Vermonter". My parents send us a bushel of Vermont apples each fall, and we try to visit in the spring to do some sugaring. —Patricia Putnam, Lakeland, Florida
Mango Pie with Coconut Crust
This was the first pie I created myself. Mangoes are one of my favorite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut. —Jennifer Worrell, Niles, Illinois
Peach Blueberry Pie
"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. —Sue Thumma, Shepherd, Michigan
Green Tomato Pie
When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It's been handed down from my grandmother, and now my granddaughters are asking for the recipe.—Violet Thompson, Port Ludlow, Washington
Bluebarb Pie
If you're a fan of strawberry-rhubarb pie, you'll want to try this twist on the classic. Here, blueberries provide the sweet counterpoint to the tart rhubarb, with mouthwatering results. —Steve Gyuro, Franklin, Wisconsin
Browned Butter Apple Pie with Cheddar Crust
How do you make good old-fashioned apple pie even better? Enhance the crust with shredded cheddar cheese and stir browned butter into the filling. Wonderful! —Kathryn Conrad, Milwaukee, Wisconsin
Double-Crust Strawberry Pie
The first time I made this pie it was delectable, so I wanted to share it. Fresh strawberries sprinkled with cinnamon make a delicious pie served warm or slightly chilled. —Patricia Kutchins, Lake Zurich, Illinois
Cranberry Apple-Nut Pie
Wedges of this tangy Christmas-red pie are a feast for the eyes and the taste buds.
Flaky Bumbleberry Pie
When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. —Suzanne Alberts, Onalaska, Wisconsin
Sugar and Spice Pear Pie
My family loves pear pie because it's a little less tart than apple pie. The nutty crust complements the tender fruit and buttery pastry. —Kristina Pontier, Hillsboro, Oregon
Ruby Grape Pie
My wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. Our crop is wonderful eaten out-of-hand or in salads. Paula also uses them in this unusual and tasty pie.—Salvage Island Farm, Fred Smeds, Reedley, California
Blue-Ribbon Apple Pie
This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania
Homemade Pear Pie
I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. —Darlene Jacobson, Waterford, Wisconsin
Cast-Iron Cherry-Berry Peach Pie
I had an overabundant supply of cherries one year, so I adapted several recipes to use them up. I knew this one was a keeper when I received phone calls from my Mother and Grandmother complimenting me on this pie.—Amy Hartke, Elgin, Illinois
Lemony Rhubarb Pie
I love rhubarb from the garden, and there's nothing like this pie—which includes a happy burst of lemon—to say spring is here! —Holly Balzer-Harz, Malone, New York
Blackberry Apple Pie
My mother made this pie so often, she could do it with her eyes closed! We picked the berries ourselves, and the apples came from the trees in our orchard. I can still taste the delicious combination of fruits encased in Mother's flaky pie crust. —Fran Stanfield, Wilmington , Ohio
Tart Cherry Lattice Pie
Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream. —Pamela Eaton, Monclova, Ohio
Golden Apple Pie
Pies are the dessert I like best to prepare. This one's the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs. —Theresa Brazil, Petaluma, California
Spiced Plum Pie
The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. —Lucille Mead, Ilion, New York
Mixed Berry Pie
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. —Elaine Moody, Clever, Missouri
