When I bake a pumpkin pie, I find the bottom crust is uncooked and soggy. What can I do to eliminate this problem?
uncooked bottom crust
Blind bake the crust. i.e.
- line the pan with the pie crust dough,
- dock the dough, prick with a fork or docker,
- cover the dough with a buttered piece of foil,
- fill the pie pan with dry beans, rice, or pie weights,
- bake for 8-12 minutes in a 350°F oven until set,
- remove the foil liner and return to oven for an additional 3-5 minutes to brown,
- remove from oven and let cool,
- before adding filling, brush with egg wash to seal, you might even do that when it comes out of the oven before cooling.
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Brush crust thoroughly with egg white first, then bake 1/2 way first let cool add filling then finish baking'
The egg white stiffens and forms a seal on the crust that stops liquid from the filling from getting it soggy. This works on most any kind of pie.
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...
Yes it does, ed.
If you notice the crust developing too much color, place a foil ring (conveniently made BEFORE pie is half blind baked) over the crust and that will hold your color at a nice golden brown.
It took me a few times of removing half baked pies from oven and then trying to fashion a foil ring before I asked myself what would Gma do?