Cooking & Baking

Trailrider1951

(3,481 posts) Thu Nov 16, 2023, 04:03 PM Nov 2023

A question for the pie enthusiasts here [View all]

I'm bringing a pumpkin pie to Thursday's family get together and I have a crust question. I follow the recipe exactly and usually end up with a soggy bottom crust. I make a whole wheat/butter crust and bake the pie in a 10 inch enameled cast iron skillet. The pie recipe calls for baking the pie at 425* F for 15 minutes, then reducing the oven temperature to 350*F for the rest of the time. I consistently do this, and I have a thermometer in the oven to make sure it is the correct temperature. What else can I do to prevent a soggy bottom crust? Any suggestions? Thanks for your help.

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A question for the pie enthusiasts here [View all] Trailrider1951 Nov 2023 OP

I find metal pans do better without a pre cook. cachukis Nov 2023 #1

Thanks for your suggestion! It may be that the enameled surface Trailrider1951 Nov 2023 #3

You can do a couple of things Warpy Nov 2023 #2

Thanks for your input, Warpy. I'm going to try the pre-bake approach Trailrider1951 Nov 2023 #4

Also if you pre-bake, consider a little egg white wash before baking. It acts no_hypocrisy Nov 2023 #6

i don't do pumpkin, + i make tarts, but do you brown the crust? i also make my crusts much darker than normal. more pansypoo53219 Nov 2023 #5

Bake your crust first.... The_REAL_Ecumenist Nov 2023 #7

My Bubbie used to sprinkle what she called "Crust Dust" over the bottom crust before filling Ziggysmom Nov 2023 #8

Start the pie on the absolute bottom rack chowmama Nov 2023 #9

Blind bake the crust GAJMac Nov 2023 #10