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QbanCrackr

Raw pie dough

4 posts in this topic

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


Danny

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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.

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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.

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