PrincessMommy Posted November 25, 2015 Share Posted November 25, 2015 I'm busy getting pie ready for tomorrow and my usual pie-cooking cunundrum has arisen.... Do I pre-cook the pie crust (bottom) or not. I've gone back and forth. Sometimes it seems like uncooked pie crusts createa a soggier crust after cooking. But then when I pre-cook, the edges can get burnt. So which is best? Is there a good rule of thumb on this? Quote Link to comment Share on other sites More sharing options...
marbel Posted November 25, 2015 Share Posted November 25, 2015 We prebake the crusts and put a pie shield (or aluminum foil) over the edges so they don't burn. I prefer to make pie this way but I have enjoyed many a pie that did not have a pre-baked crust! 2 Quote Link to comment Share on other sites More sharing options...
fairfarmhand Posted November 25, 2015 Share Posted November 25, 2015 What kind of pan are you using? Heavy glass, ceramic or stoneware don't worry about it. Metal, prebake. 3 Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted November 25, 2015 Share Posted November 25, 2015 The only pie crust I've ever pre-cooked is when there is a no bake filling. Otherwise I always bake it with the filling in it for the reason you mentioned - overcooked crust. 3 Quote Link to comment Share on other sites More sharing options...
Hikin' Mama Posted November 25, 2015 Share Posted November 25, 2015 The only pie crust I've ever pre-cooked is when there is a no bake filling. Otherwise I always bake it with the filling in it for the reason you mentioned - overcooked crust. I don't make many pies, but this is how I do it too. Quote Link to comment Share on other sites More sharing options...
PrincessMommy Posted November 25, 2015 Author Share Posted November 25, 2015 I've also tried using tin foil as a shield ..it mostly works. :) 1 Quote Link to comment Share on other sites More sharing options...
Cinder Posted November 25, 2015 Share Posted November 25, 2015 I'm also not much of a pie baker but I bake pumpkin pie with uncooked crust in a glass pie plate with foil protecting the crust. I take the foil off about 10 minutes before the pie is done and it turns out pretty good. I don't end up with a soggy bottom, at least. :D Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted November 25, 2015 Share Posted November 25, 2015 It depends on the filling and if it is a double crust, tbh. You can also do things like put down a caramel layer (I do this with apple pies) or a cookie crumb layer etc to make the bottom less wet. If it has a top crust I don't bake blind. And yes, use foil over the edges to keep from over browning. I was given silicone rings that go over the edges. Those work very well. I think they cost about 3$. And bake your pies near the bottom of your oven. Move that rack as far down as it will go. One cook book, The Pie and Pastry Bible, goes as far as telling you to bake on the floor of your oven. I have considered putting my baking stone on the bottom to bake my pies, but I just haven't got around to it yet. 2 Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted November 25, 2015 Share Posted November 25, 2015 I have never had a problem with soggy crusts in a ceramic or glass dish. I do bake with the rack low in the oven. The only time I prebake crust is for quiche or refrigerator/no bake pies or anything with a graham cracker or oreo crust. 2 Quote Link to comment Share on other sites More sharing options...
Guest Posted November 25, 2015 Share Posted November 25, 2015 It depends on the filling and if it is a double crust, tbh. You can also do things like put down a caramel layer (I do this with apple pies) or a cookie crumb layer etc to make the bottom less wet. If it has a top crust I don't bake blind. And yes, use foil over the edges to keep from over browning. I was given silicone rings that go over the edges. Those work very well. I think they cost about 3$. And bake your pies near the bottom of your oven. Move that rack as far down as it will go. One cook book, The Pie and Pastry Bible, goes as far as telling you to bake on the floor of your oven. I have considered putting my baking stone on the bottom to bake my pies, but I just haven't got around to it yet. I just relocated my pies mid-bake because you said this. Mind you, I don't blindly follow every internet person who posts; just people who have a really good rep with me for knowing what they're talking about on the subject. You fit this description. My pies are in your hands. 3 Quote Link to comment Share on other sites More sharing options...
PrincessMommy Posted November 26, 2015 Author Share Posted November 26, 2015 Thanks everyone. I mostly use my glass or ceramic pie pans unless I am making more that 2 at a time. I'm going to try and remember to put the pies on the lowest rack from now on...that is a great tip. Thanks! 1 Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted November 26, 2015 Share Posted November 26, 2015 I just relocated my pies mid-bake because you said this. Mind you, I don't blindly follow every internet person who posts; just people who have a really good rep with me for knowing what they're talking about on the subject. You fit this description. My pies are in your hands. Sweet fancy jebus, I hope they come out ok. I really did learn it from this book: http://smile.amazon.com/gp/product/0684813483?keywords=the%20pie%20and%20pastry%20bible&qid=1448502695&ref_=sr_1_1&s=books&sr=1-1 But I am sweating now. I seriously hope they come out ok. I can't believe you tried a new thing in your oven on Thanksgiving! You are brave. I only try new things when its just for my kids. They never complain. 1 Quote Link to comment Share on other sites More sharing options...
Guest Posted November 26, 2015 Share Posted November 26, 2015 Sweet fancy jebus, I hope they come out ok. I really did learn it from this book: http://smile.amazon.com/gp/product/0684813483?keywords=the%20pie%20and%20pastry%20bible&qid=1448502695&ref_=sr_1_1&s=books&sr=1-1 But I am sweating now. I seriously hope they come out ok. I can't believe you tried a new thing in your oven on Thanksgiving! You are brave. I only try new things when its just for my kids. They never complain. That book is goin' on my wish list! :D Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted November 26, 2015 Share Posted November 26, 2015 I've found that refrigerator crusts also shrink if you pre-bake them. We just don't anymore. Quote Link to comment Share on other sites More sharing options...
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