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Pie crusts

post #1 of 4
8/11/08 at 6:51pm
Thread Starter 
I need some help. In all my baking years, I have never been able to get an excellent pie crust. Out of the numerous recipes i've tried, once, last year sometime, I made one that turned out perfect, best crust I've ever made, but I have a bad habit of not saving every recipe I use :blush:
needless to say, I did lose that one. My problem with my crusts is that i can never get them to bake all the way in the center without the crusts starting to burn. I've tried covering the edges with foil, it's never worked for me.
Any suggestions?
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post #2 of 4
8/12/08 at 8:33am
For a great looking pie crust, guaranteed, this is what you need to do:
brush an egg wash on the crust then insert the pie into a large brown paper bag, grocery store bag, fold the edges of the bag to close it then bake in the oven for 1 hour at 425F, for fruit pie. We always sprinkle coarse sugar on top of the egg washed crust, to give it a little crunch and more appealing look, before inserting into the bag. We put the bagged pie on a cookie sheet and bake in the middle of the oven. Do not open the bag until the time is up! It will look fantastic! P.S. - the bag will not burn. You do not need to use foil or anything else.
Cheesecake Man (Rick)
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post #3 of 4
8/12/08 at 9:03am
Thanks, cheeseman...I was just thinking of making pie crust sometime today though the recipe that I use came from an old Betty Crocker's book which is now falling apart.

I started digitizing my recipes a few months ago so I can have a record of what changes I made to any recipes that I have.

P.S. I am a poor example of someone who follows a recipe step-by step so when the kids like what I cook and dear daughter asked how I made it, I just said a bit of this and a bit of that to suit your own taste. :lol:
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post #4 of 4
8/12/08 at 9:08am
as Rick mentioned, a bit more info would help.

some pies need a "blind bake" - the crust is pre-baked before filling to prevent . . . soggy bottoms.

other pies can be done without a blind bake altho subject to thinking about it longer . . . potentially any pie crust could be blind baked....?

other factors come into play:
the pie pan - glass, shiny metal, dark metal, alum foil pressed, etc . . .

the oven - most oven tend to be hotter "at the top" - the one oven one turkey one pie thing can get dicey.....

ingredients - classic says use lard with a touch of butter. note also that
solid shortenings have changed their formulations to get away from transfats and that they "cook different now" is a noted theme in several areas - fried chicken for example....
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