topic Re: Pie crust question in Recipes

Pie crust question

Demitra1 — Tue, 15 Jul 2014 19:08:42 GMT

The bottom of my pie crusts don't cook thoroughly. I made squash pies yesterday, and the filling was done perfectly, the edges of the crust were nicely browned, but the bottom crust was soggy. What am I doing wrong? Is there a trick I don't know about? TIA. Demitra

Re: Pie crust question

Yahooey — Tue, 15 Jul 2014 19:20:54 GMT

I would like to know all about pie crusts too. I've only blind baked when I have put a filling on top.

I've only just started doing my own pie crust - still in the learning stage.

Re: Pie crust question

Mom2Dogs — Tue, 15 Jul 2014 19:33:06 GMT

I don't have an answer for you but my question would be why do they SHRINK so much!!

I put the ingredients in the fridge before rolling out into my pan and I also use pie weights but still the crust shrinks, grrrrr.

If anyone knows I'd appreciate the advice!

Re: Pie crust question

Wiskota — Tue, 15 Jul 2014 19:38:09 GMT

OP Do you put your Pie on the bottom rack? That puts the bottom closer to the heat source and should help get bottom done.

I remember my mother baking her pie crust on the bottom of the pie pan. She turned it upside down and put it over it then baked. She then used another pan to turn it into. It seemed to help with the shrinking.

Re: Pie crust question

kittymomNC — Tue, 15 Jul 2014 20:10:36 GMT

momtodogs, The one thing I've found to help with shrinking is to just barely crimp the edge of the crust over the edge of the pie plate so it holds it there as it bakes. I do this with a single pie crust I'm baking in advance, and also when I do a top crust. It just seems to keep it in place.

Re: Pie crust question

Sammijo10 — Wed, 16 Jul 2014 00:30:34 GMT

Believe it or not, I've found that my Granny's old speckled metal pie plan makes the absolute best pie crust. The glass, ceramic, pottery pie pans look wonderful, but I've never been able to get the bottom crust to brown sufficiently in them, even on the bottom shelf of the oven.

I like the idea of the upside down pie pan or tucking the crust over the edge to prevent shrinking, however. The upside down is really intriguing as that means no pie weights or dry beans. Thanks Wiskota and Kitty!

Re: Pie crust question

lovesrecess — Wed, 16 Jul 2014 00:44:49 GMT

make sure to use a metal pie pan and place on bottom oven rack to make sure the bottom of the crust bakes thoroughly....if you still have problems with it, try baking the empty crust for a few minutes prior to putting in the filling. hope this helps!

Re: Pie crust question

kittymomNC — Wed, 16 Jul 2014 01:02:20 GMT

As lovesrecess said, I also bake the bottom crust for a few minutes before filling it to help keep it from absorbing too much of the moisture in the filling. I cut a piece of aluminum foil and put it around the outside edge to keep it from getting too brown. If I'm making a one crust pie, I just leave that on until a few minutes before the pie is done, then take it off and let the edges finish browning. If I put on a top crust, I put the foil back and continue as for the one crust pie. You can buy the metal things, I don't know what they're called, to put around the edge instead of using the aluminum foil, but I've just never bothered, the foil is easy enough.

Re: Pie crust question

Dorothy11 — Wed, 16 Jul 2014 01:32:44 GMT

On 7/15/2014 momtodogs said:
I don't have an answer for you but my question would be why do they SHRINK so much!!

I put the ingredients in the fridge before rolling out into my pan and I also use pie weights but still the crust shrinks, grrrrr.

If anyone knows I'd appreciate the advice!

The most likely reason the crust is shrinking is overworking the dough. Flour contains gluten (a protein) and when mixed with liquid will start to strengthen and get elastic. This is great if you're making a yeast bread, but not so much for pie dough.

After cutting in the fat (I use only butter), mix the water in very gently and only until it holds together. Flatten into a disk and refrigerate 10-15 minutes or longer before rolling out. When rolling, don't overwork the dough. Let it rest again in the refrigerator.

For a blind crust - put gravity to work! Put another pie pan over the crust and turn the whole thing upside down to bake. This works best with metal pans.

Hope this helps!

Re: Pie crust question

oceantown — Wed, 16 Jul 2014 02:03:22 GMT

I have heard that shrinking crust is caused by stretching the pastry when putting into the pie baker. I roll the pastry onto my rolling pin, then unroll it over the pie dish. Then pick up the edge and carefully ease it into the pan. Then crimp the edge, slightly overlapping the pie dish.

I have never had soggy crust. I would think that your temp is not high enough. When I make an apple pie, I start it in a hot oven, preheated to 450 degrees. Bake 10 minutes at 450, then reduce temp to 300 degrees and continue baking 60 minutes or more until juice begins to bubble through slits in crust.

When I make pumpkin pie, I use the recipe on the Libby's pumpkin label (plain pumpkin, not pie filling).

Before:

After:

I would be happy to post the pastry recipe if you would like.

Re: Pie crust question

oceantown — Wed, 16 Jul 2014 02:12:38 GMT

I forgot to mention, I use a pie shield which is a metal ring. I covers the crimped edge and protects it from getting too brown.

Re: Pie crust question

Gr8Auntie — Wed, 16 Jul 2014 02:38:26 GMT

Hi Oceantown, I'd appreciate your recipe, please. Your pie looked really yummy.

Re: Pie crust question

Meezerpleezer — Wed, 16 Jul 2014 02:46:34 GMT

demitra--I just made a squash pie the other day. I pre-cooked the crust for 10 mins then cooled it before adding the filling and baking the rest of the way. It was fine.

Re: Pie crust question

oceantown — Wed, 16 Jul 2014 03:05:12 GMT

Gr8Auntie, Thanks so much!

In case you or anyone would like the apple pie recipe, this is the recipe we love. It is from my Mom-In-Law. We like our apples with the delicious apple spices and well cooked, not crunchy.

Apple Pie (9-inch)

3/4 cup sugar

1/4 cup flour

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Dash salt

6 cups thinly sliced pared Golden Delicious Apples

2 Tablespoons butter (not margarine)

1. Heat oven to 450 degrees. Prepare pastry.

2. In a large bowl, stir together sugar, flour, nutmeg, cinnamon and salt. Add apple slices and mix well. Turn into 9-inch pastry-lined pie pan; dot with butter.

3. Cover with top crust, seal and flute. Cut slits in top pastry. I like to make cuts in the shape of an apple! Fold 12-inch square of foil in half and cut out center in a circle shape about 7 1/2 inches across. Unfold and lay foil loosely over the top of the pie crust to protect the fluted edge from excessive browning; remove foil the last 15 minutes of baking (if needed for the edge to become lightly golden brown).

4. Bake 10 minutes at 450 degrees. Reduce oven temperature to 300 degrees and continue baking for 60 minutes more or until juice begins to bubble through slits in crust.

Re: Pie crust question

oceantown — Wed, 16 Jul 2014 03:20:45 GMT

Gr8Auntie, Here you go! This is the pastry recipe I use. It is for a double crust pie, but last time I made a pumpkin pie, I made this recipe because it makes it easier to have plenty to roll out. I used more than half to make the bottom crust. Then, the additional pastry was used to make pie crust "cookies", sprinkled with cinnamon sugar. If you are making a double crust pie, you may want to increase these amounts by 1/2 just to be sure you have plenty of dough to roll out for your pie dish.

For pumpkin pie I use the Libby's recipe on the canned pumpkin (not the pie filling). The pumpkin pie also bakes starting in a hot oven, then turn the temp down.

Pie Crust

2 cups flour

1 teaspoon salt

2/3 cup PLUS 2 Tablespoons shortening

4 to 5 Tablespoons ice cold water

(I add several ice cubes to a mug of cold water when I start the recipe)

1. Preheat oven according to pie recipe used.

2. Measure flour and salt into bowl and stir together. Use a pastry blender (or two dinner knives) and cut shortening into flour/salt mixture until it resembles coarse crumbs.

3. Sprinkle 1 Tablespoon ice water over flour mixture. Stir with a fork. Continue to sprinkle 1 Tablespoon ice water at a time over dry areas and keep stirring until flour is moistened and dough cleans side of bowl. (Add extra ice water if necessary, but you don’t want it wet.)

4. Wipe counter with damp cloth and put 2 strips of wax paper down (slightly overlapping) and it will stick to the counter. Lightly flour wax paper. Shape dough into a ball and flatten into a round, pressing edges toward the center to make them even. With floured rolling pin, roll the disk until it is slightly larger and turn over to make sure it is not sticking, adding a little more flour if necessary to the wax paper and also to the top of the dough, if needed. Don’t add too much flour, just a little if needed to keep it from sticking. Evenly roll out the dough until it is 2 inches larger all around than the inverted pie dish.

Roll dough around rolling pin to transfer to pie pan. (Pick up edge of wax paper to help start the pastry around the rolling pin.) Unroll dough over pie pan. Holding sections of the edge of dough ease into pan without stretching. Trim excess pastry, leaving about 1 inch beyond edge. Fold pastry under and flute edge. Pour filling into crust. Use a pie shield, OR, cut a large circle from the center of a square of aluminum foil and lay across the top of pie and loosely fold the sides of the foil down to protect the fluted edge from over-browning.

Follow baking instructions for pie recipe, and remove pie shield or foil during the last 15 minutes of baking time, if needed, in order for the edge to become lightly golden.

Notes:

To bake unfilled pie shell, press bottom and side thoroughly with fork. Bake in a 475 degree oven for 8-10 minutes, until lightly golden brown.

Re: Pie crust question

Writer with Flair — Wed, 16 Jul 2014 03:26:33 GMT

On 7/15/2014 oceantown said:
I have heard that shrinking crust is caused by stretching the pastry when putting into the pie baker. I roll the pastry onto my rolling pin, then unroll it over the pie dish. Then pick up the edge and carefully ease it into the pan. Then crimp the edge, slightly overlapping the pie dish.

I have never had soggy crust. I would think that your temp is not high enough. When I make an apple pie, I start it in a hot oven, preheated to 450 degrees. Bake 10 minutes at 450, then reduce temp to 300 degrees and continue baking 60 minutes or more until juice begins to bubble through slits in crust.

When I make pumpkin pie, I use the recipe on the Libby's pumpkin label (plain pumpkin, not pie filling).

Before:

After:

I would be happy to post the pastry recipe if you would like.

I loved your "Before" and "After" pictures. That pie looked delicious. Save that last piece for me!

Re: Pie crust question

Gr8Auntie — Wed, 16 Jul 2014 03:27:34 GMT

oceantown, thank you so much for both the pie crust and apple pie recipes and the excellent directions. I can cook quite well, but baking pies is not my forte. I appreciate the quick response and your attention to detail.

Have a wonderful night....

Re: Pie crust question

oceantown — Wed, 16 Jul 2014 05:25:44 GMT

Writer with Flair, Thanks so much! I would love to share the pie with you!

Gr8Auntie, you are so welcome. I hope it works out well for you. Hope you have a great night too.