| T O P I C R E V I E W |
| katie-ell |
Posted - Nov 11 2006 : 12:40:19 PM
. . . I've always baked my pumpkin pie using an unbaked crust -- but I think I remember reading somewhere recently that you can bake the crust for a little while by itself and then fill with pumpkin and bake to completion. Anyone do this? I always think the bottom crust is a little -- what? -- damp? or not crusty, at least. Any hints? |
| 6 L A T E S T R E P L I E S (Newest First) |
| katie-ell |
Posted - Nov 12 2006 : 05:02:03 AM
Thanks for the tips! I'm either going to brush with beaten egg white or prebake for a bit. I may have to do a 'test pie' before Thanksgiving to see how it works out (any excuse for more pie, eh?). |
| Beemoosie |
Posted - Nov 12 2006 : 04:32:18 AM
I know my apple pie recipe has me baking the crust with a pie weight (or another oven safe dish) on top for about 10-12 minutes. So I am sure you could do it for pumpkin pie.
Bonnie
...she is far more precious than jewels and her value is far above rubies or pearls.
Prov 31:10
www.beequilting.blogspot.com |
| Horseyrider |
Posted - Nov 12 2006 : 04:19:24 AM
An old timey trick to getting crisper bottom crusts on pumpkin or fruit pies is to brush them with beaten egg white before filling. It creates a seal, and the bottom doesn't get soggy. |
| Alee |
Posted - Nov 11 2006 : 3:05:10 PM
lol I love the pale crust on pumpkin pies :) Especially the next day when it is all cold and yummy. :) My grandma bakes some of her pie crusts though- it's all a matter of taste. Good luck with your baked pie crusts! |
| JenniferJuniper |
Posted - Nov 11 2006 : 2:43:19 PM
I bake the crust for about 10-12 minutes, let it cool completely, then fill and bake the pie as usual. I prebake the crust for all pies & quiches, it keeps the bottom from getting gummy. You can use about a cup of dried beans instead of pie weights - but be sure not to reuse the beans for cooking, they will never get tender (I have a designated jar of old pintos for this). |
| willowtreecreek |
Posted - Nov 11 2006 : 2:16:03 PM
I don't see why it would hurt. You may want to wrap a little foil around the top section of the crust or use a pie sheild once you add the filling to keep the ruffles from burning. Also use some pie weights to keep the bottom from buckling while it cooks.
Jewelry, art, baskets, etc.
www.willowtreecreek.com |
