can't get bottom pie crust to completely bake

brownie551

Every pie I bake - bottom crust a little soggy. Help, please.

badge posted by: brownie551 on December 29, 2012 at 11:21 pm in Baking, desserts and sweets
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reply by: PaddyL on December 29, 2012 at 11:58 pm
PaddyL

Are you baking 2 crust pies, or one crust? I know some people brush the bottom crusts with egg white before filling and baking.

reply by: carolinorygun on December 30, 2012 at 12:15 am
carolinorygun

Are you baking your pie near the bottom of the oven or higher up? In most ovens baking nearer the bottom results in a better crust.

The type of pie pan and the temperature can also be factors, so if you can provide more information about how you handle pie baking, that would be helpful.

Carol

reply by: omaria on December 30, 2012 at 12:25 am
omaria

If your filling is very runny your crust will get soggy,no matter what you do. So there might be some things you can do about that. With apple pie, maybe put some dried apple to absorb some of the juices ( Of course you precook the apples a bit in the microwave, to get the juices going so that juice does not go in the pie) I never make cream pies so cannot help you with that.

reply by: KAF_Keri on December 30, 2012 at 12:41 am
KAF_Keri

Do you blind bake the bottom crust before putting he filling in? By blind bake I mean pre-baking just the crust along for around 10-15 minutes at 400º. I started doing this with a lot crusts (pies and thin crust pizzas too) and I found it helps a ton! You might want to consider giving it a try.

Next time you're getting ready to bake a pie, post a message here with a link to the recipe and mention your soggy crust issue. We can always give tips on that specific recipe to see if there's any improvement.

Good luck and happy baking!

~Keri @ KAF

reply by: KitchenBarbarian aka Zen on December 30, 2012 at 5:59 am
KitchenBarbarian aka Zen

FOR FRUIT PIES
Macerate the fruit (basically that means mix up the filling and let it sort of "marinate" overnight to extract the juice). Drain off the juice AND SAVE IT. If it's an apple pie, after it has macerated, parcook the apples until they just barely begin to soften - this will "set" the apples so they don't shrink more in the oven and they won't turn mushy. Drain any additional juices off and add to the rest of the juice. Cook the juice down either on stove top or in the microwave until it thickens. Add the fruit into the pie crust, then pour the thickened juice over it all and bake as usual.

OR

Use a Pyrex pie plate so you can see the bottom. Then you won't remove it until it is done. Cover the top crust with foil if it's over baking but the bottom crust still isn't done.

OR

put your pie plate on top of your preheated baking stone to speed up browning of the bottom crust - IF YOU ARE USING PYREX put the pie plate on an upper rack to come up to oven temp for about 15 mins first, so you don't cause thermal shock and break the pie plate by putting cold glass on a hot stone.

It sort of depends on what sort of pie this is happening to, but any of the above alone or in combination may help with the problem.

reply by: skeptic7 on December 31, 2012 at 11:15 am
skeptic7

What sort of pan are you using? What temperature?
I've baked apple pies in a cast iron frying pan for 1 hour at 350 degrees and the pie crust has been fine.

reply by: knemeyer on January 02, 2013 at 1:29 am
knemeyer

Spray your pie dish with nonstick spray. I already did this just to make getting the slices out of the dish easier but I learned from Susan Reid at a Traveling Baking Demo that it actually helps keep the crust crisp and not soggy. Also, always start the baking of your pie on the lowest rack in your oven especially if the pie is frozen. Learned that one from Rose Levy Beranbaum. Move it to an upper rack as you near the end of baking to brown the top.

Kim

reply by: KitchenBarbarian aka Zen on January 02, 2013 at 2:18 am
KitchenBarbarian aka Zen

I've never had pie stick in the pan - probably another advantage of the Pyrex.

Since my baking stone is on the lowest rack in the oven when I'm baking something other than pizza, letting the Pyrex come up to heat for 10 or 15 mins (you can skip that step if your using a metal pie plate) and then moving it to the baking stone has the same effect of browning the lower crust.

The "best" way to handle that (increasing browning on the bottom) depends on your oven set up - if you've a stone in the oven, do it one way, if no stone in the oven, do it the other.

Also if your oven doesn't heat evenly - that is if it rollercoasters, which it will if you have one of the stupid ovens with the vent from the oven through the back burner on the range - if you don't plug up that giant hole in your oven with a wad of aluminum foil (not telling anyone to do that - whistles innocently) your lower burner element will keep coming on and flipping off. With or without a stone, you'll have to watch that bottom crust pretty carefully. I can no longer bake pizza on the bottom shelf on the stone because even plugged up the oven won't retain the heat evenly and the bottom element spends more time on than off - which superheats the stone and burns the pizza crust.

Same thing can happen to your pie crust, but hopefully a little more manageable as the temp is lower (around 375F or so compared to 500F for pizza) so you won't get as much cycling. In an oven like this I like to use the stone to moderate temp as much as possible. Without a stone you may still burn the crust before you know it under these circumstances. Just be aware and watch it.

reply by: jhwkdoc on January 14, 2013 at 3:08 pm
jhwkdoc

I place half sheet pan or pizza stone on lowest rack level. Preheat oven to 450 degrees at least 30 min. Use a dark metal pie pan or cast iron skillet. Lightly butter pan prior to placing dough. Can brush bottom crust with egg white wash or sprinkle store bought breadcrumbs (not homemade, too moist). Don't know if either helps but makes you feel like you have tried. Place pie on sheet pan, turn oven down to 425. Bake until crust no longer looks wet and you are just starting to see small spots of light browning approx 25 min. Cover crust edge to prevent over browning. Turn oven down to 375. Bake until top crust is nicely brown all over (not golden but brown) and juices are bubbling thick and slow (not thin and watery) approx 30 to 35 min longer. If browning too much before juices thick and slow bubbling, tent top loosely with foil (tear small hole in center of foil to let steam escape). It is best to follow how pie looks not time in telling when done. I follow Dorie Greenspan's pie dough recipe from "Baking from my home to yours". With the above I always have a nicely crisp and brown bottom crust.

As a side note the pie dough recipe might be part of the issue. I have tied multiple times to use the CI "vodka" pie dough and no matter what I try, I am unable to get that dough recipe to produce a brown crisp bottom crust. When I go back to Dorie's recipe, the bottom crust is beautiful every time . You may want to try a different pie crust recipe from the one you are currently working with.

reply by: GinaG on January 14, 2013 at 3:51 pm
GinaG

This is what I do. I also use a glass baking dish/pie pan because I can check the bottom for browning:

When it's time to bake the pie, adjust the rack to the lowest position in the oven and place a baking sheet on the rack. Heat the oven to 425°. Place the pie on the heated baking sheet and bake until the crust is golden, about 25 minutes. Reduce oven temperature to 375°, rotate the baking sheet and continue baking until the juices are bubbling and the crust is deep golden brown, 25 to 30 minutes longer. Let the pie cool on a wire rack until the filling has set, about 2 hours.

(an excerpt from the All-Butter Pie Crust recipe in my box).

GinaG