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06-26-2024 05:39 AM
Hi Ladies,
I know it is summer,but I have a question. Yesterday I was watching a youtuber making a crust for a pumpkin pie and she did not bake it. In fact I saw 2 videos doing the same thing. I had always baked my crust first then added the custard and baked it. Do any of you ladies not bake you crust for a pumpkin pie? If so does it cook alright and not become soggy? Thanks.
06-26-2024 05:49 AM
I use the Pillsbury ready made crusts that are premade and are rolled up. You just unroll them and place in your pie plate. I have made pumpkin pies for 40 years and have never pre-baked the crust. It has never been soggy. The box says to pre-bake only if you are making a cold pie that doesn't need baking.
06-26-2024 05:57 AM
I've done both. I've baked the crust first and then added the pumpkin, and I've also skipped the pre-baking. It doesn't seem to make much difference. I've read articles in cooking mags/online sites that have said the same thing. It often doesn't make much difference and is just a hassle.
06-26-2024 07:46 AM
@cuddlesmama I make pumpkin pie every year for Thanksgiving and Christmas. I use my usual crust - flour, Crisco, salt and water. I have never pre-baked it, and it always turns out great. The crust is never soggy. For filling, I use pureed butternut squash instead of canned pumpkin.
06-26-2024 08:00 AM
@PA Mom-mom wrote:@cuddlesmama I make pumpkin pie every year for Thanksgiving and Christmas. I use my usual crust - flour, Crisco, salt and water. I have never pre-baked it, and it always turns out great. The crust is never soggy. For filling, I use pureed butternut squash instead of canned pumpkin.
Ditto @PA Mom-mom
Never prebake pumpkin pie crust.
My crust is similar, but it is a combo of butter and crisco.
06-26-2024 09:00 AM
06-26-2024 11:32 AM
@cuddlesmama I make my own pie crust and I never bake it before adding the pumpkin mixture. It is not soggy.
06-26-2024 11:34 AM
I often use Pillsbury crusts and do prebake a pumpkin pie. I also cook my pumpkin on the stove a bit before filling the crust.............I haven't made a pumpkin pie in quite a few years.
I did have a recipe for using gingersnaps as a crust. It was an utter failure....not matter what I tried, the crust always burned.
06-26-2024 11:52 AM
I use a Pillsbury crust that is layered with ground gingersnaps. That's cooked for 10 minutes and cooled before adding the filling and then baked again.
06-26-2024 01:12 PM
I do not prebake the crust for pumpkin pie; my family never lets it sit long enough to get soggy anyway.
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