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