topic Re: Cherry Pie question in Recipes

Cherry Pie question

WORKING GAL — Thu, 07 Dec 2023 20:38:57 GMT

I'm making a cherry pie (the lazy way) using canned pie filling and a refrigerated crust. If I fork the bottom crust a little and pre-bake the crust for 8-10 min. will the bottom crust not be soggy? Is it okay to do this? I hate a soggy crust. I remember hearing on a cooking TV show that the holes will lose up and the filling won't leak. Help - TIA

Re: Cherry Pie question

StylishLady2 — Thu, 07 Dec 2023 20:44:52 GMT

should help---I also use a lattice-work top crust

Re: Cherry Pie question

ahoymate — Fri, 08 Dec 2023 00:02:50 GMT

To "dock" a pastry means to ****** a pie crust with a fork before baking. This technique is a simple way to poke holes in the pastry dough. This allows the steam to escape so that the pie crust doesn't puff up in the oven. Usually, this technique is used when blind baking a pie crust before filling.

Re: Cherry Pie question

sharkb8 — Fri, 08 Dec 2023 01:27:09 GMT

For the first time this Thanksgiving, I tried a trick using 'crust dust's.
It's equal parts granulated sugar and flour mixed together. A few tablespoons are sprinkled on the bottom crust before adding filling.You can Google it and see that it is a professional baking trick.
I used it in my apple pie and feel that it made enough of a difference to use going forward.

Re: Cherry Pie question

SaveTheTurtles — Fri, 08 Dec 2023 01:33:23 GMT

@WORKING GAL I've made a lot of homemade cherry pie with Door County (Wisconsin) cherries. I've always used homemade crust top and bottom and never docked my bottom crust. I use the King Arthur cookbook recipe which has a higher bake temp for the first 15-20 minutes and then the temp gets lowered for the remainder of the baking time. Never had problems with a soggy crust. Good luck!

Re: Cherry Pie question

In-x-s — Fri, 08 Dec 2023 04:45:43 GMT

@SaveTheTurtles wrote:
@WORKING GAL I've made a lot of homemade cherry pie with Door County (Wisconsin) cherries. I've always used homemade crust top and bottom and never docked my bottom crust. I use the King Arthur cookbook recipe which has a higher bake temp for the first 15-20 minutes and then the temp gets lowered for the remainder of the baking time. Never had problems with a soggy crust. Good luck!

I agree with @SaveTheTurtles but would also add that I always bake my pies on the bottom rack in the oven. I think it helps the bottom crust bake better.

Re: Cherry Pie question

deepwaterdotter — Fri, 08 Dec 2023 14:44:17 GMT

@StylishLady2 wrote:
should help---I also use a lattice-work top crust

I love the look of a lattice top on cherry pie, my Mom used to use it too.

Re: Cherry Pie question

Flatbush — Sat, 09 Dec 2023 07:27:18 GMT

@sharkb8

Such an interesting idea. So simple too. I'll have to try this. Thanks for posting.

Re: Cherry Pie question

WORKING GAL — Sat, 09 Dec 2023 21:42:46 GMT

@sharkb8- I never heard of this but it is easy enough and interesting to try. What exctly does it do? Does it help in keeping the crust from getting soggy? I enjoy your posts and pics of what you cook.