(NC)—Dessert is your menu's grand finale, so why not serve the most popular sweet-treat of all? Connoisseurs tell us don't be shy to make a pie even if you've never done it before.

The anticipation of an oven-warm pie is tantalizing for them, rewarding for you – and with a dependable recipe in hand, it takes just a little guidance to perfect it.

So what makes a perfect pie?

"It starts with a willing chef as well as a few insider tips and tricks to make the flakiest crust plus an irresistible filling," says Sonia Derhak at ACH Food Company, "and every great pie should give you a taste surprise.

"How about, for example, the fascinating combination of delicate pear with a touch of ginger? The flavour is sensational. It's fresh but exciting at the same time and sweetened elegantly with a touch of corn syrup."

Located near Toronto, the ACH Food Company distributes a range of baking products including popular corn syrup brands like Beehive, Crown Golden, and Crown Lily White. The company also publishes a booklet called Perfect Pies For All Seasons, featuring 16 tantalizing recipes and available for the mailing charge of two dollars if you send it to: 2730 Brighton Road, Unit B2, Oakville, Ontario L6H 5T4.

Or, take a look at these quick tips, all as easy as pie:

• If water is required for the crust, chill it ice-cold to interact correctly with very cold butter or shortening. This will give you the flakiest pastry.

• The juice of fruit fillings tends to seep into the dough. Prevent this by shielding the bottom crust with one of these: finely ground nuts; a mixture of flour and sugar; or a light layer of egg white.

• Corn syrup delivers just the right sweetness and texture for almost any pie filling.

• Hot air bubbles can split the top crust. To prevent this, insert a vent in the centre of the pie for the steam to escape. A piece of tube-shaped macaroni is ideal.

• For a golden crust, brush the top with milk just before baking.

•If you want to freeze the pie, brush the crust with melted butter to prevent it for drying out.

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