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Raw pie dough

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3 replies to this topic

#1 QbanCrackr

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Posted 20 November 2013 - 12:47 PM

just to make it quick, since i've got to get back to work


i've been having many mixed results with pie crust


i made small 3" pies, dutch apple pie (not much liquid in the crust) and it baked fine on the first time


same size, double crust cherry pies--bottom crust kept coming out raw as the top crust overbaked


9" pecan & pumpkin pies single crust, the crust consistently comes out raw (except for the exposed rim of crust


i'm baking in aluminum tins, 350-375F


i don't have enough freezer space to fill the pies and then freeze prior to baking, as i've heard that works well


should i just blind bake the crusts until the bottom of the crust isn't translucent anymore?


my oven has 4 levels inside and heating elements beneath and above each level so bottom heat shouldn't be an issue


should i fill the frozen crust and then refrigerate so that the crust thaws?


thaw the crust, fill it and go straight in the oven?


i kind of told my family that i'd bake a bunch of pies for our big thanksgiving and as i try my recipes, i'm starting to get worried that i can't get it to work haha.  i've never really been big on pies so its not something that i've had much practice with.


thanks for any help


#2 janeer

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Posted 20 November 2013 - 08:47 PM

You should not have to blind bake for those pies. Make sure you are pre-heating. Do fruit pies at 375, your pecan at 350, and start your pumpkin at 425 then reduce to 350 after 15 min. Test your oven with a thermometer. Your fruit pies in a calibrated oven should take 40-45 min; cover crust edge with foil if starts to brown too much. Use glass pans if you can. No foil pans.

#3 pbear

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Posted 20 November 2013 - 10:45 PM

Another solution to this problem is to use a pizza stone or similar surface to deliver direct heat to the pie pan.  Not necessary, and I've baked lots of pies without one, but a direct contact heat sink will make this somewhat easier, especially with foil pans.

#4 Lisa Shock

Lisa Shock
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Posted 21 November 2013 - 01:23 AM

I egg wash the interior of the bottom crust before filling.