“Four and twenty blackbirds, baked in a pie …” While ours is definitely not edible, this charming little black ceramic pie bird is an important ingredient in every good double-crust pie: it creates a vent that allows steam to escape so the filling doesn’t bubble over and make a horrible burnt-sugar mess on the bottom of your oven.
Bonus: a crispier bottom crust. The pie bird allows water vapor to escape instead of being trapped inside to soggy the bottom. It also helps prevent crust-sag and filling seepage onto the pie top. People will wonder how you did it… let it be your little secret!
Simply cut a small, quarter-sized hole in the center of your top crust prior to baking, poke the bird through the hole, bake, and remove the bird when cool. Hand washing is recommended. 3½” tall, black