No more slits in your pie crust! Simply place the Pie Bird in the middle of the pie shell before filling. After filling around Pie Bird, drape crust over the top of beak, pushing down slightly. The Pie Bird will now release steam during baking and stop messy bubbling over.

When a pie bird is used, the upper crust of a pie does not have to be pierced to allow steam to escape. Some people prefer this unbroken, smooth look, as it looks neater when presented on the plate. Some cooks also like the look of a whole pie served with a pie bird, as it looks old-fashioned.