Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News Editorials & Other Articles General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Cooking & Baking

chowmama

(861 posts)

9. Start the pie on the absolute bottom rack

Reply to Trailrider1951 (Original post)

Sun Nov 19, 2023, 01:19 PM

Nov 2023

for about the first half of the baking. Then move it up to middle.

It'll still be a little soft, especially after it sits around for a bit. But well-browned crust lasts longer. I use a Pyrex dish, so I can see the color, but you'll have to guess.

Edit history

Please sign in to view edit histories.

Recommendations

0 members have recommended this reply (displayed in chronological order):

10 replies

= new reply since forum marked as read

Highlight:

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