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Old 12-01-2009, 03:15 PM   #31
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Originally Posted by jabbur View Post
I have never had a pecan pie not stick. Didn't matter if it was homemade crust or not. Made the crust with lard, made the crust with shortening, made the crust with butter, bought different crusts frozen or refrigerated. Always sticks. I just accept it as long as it tastes good.
My experience has been the opposite. I started making this pie in 2003. The first time the crust stuck was last Thanksgiving. The second time was last week. That's why I'm frustrated. I had success for several years.
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Old 12-01-2009, 10:47 PM   #32
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Just thinking out loud.

I wonder if putting parchment paper under the crust would help??
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Old 12-01-2009, 11:08 PM   #33
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You could have a hard time forming the crust into the pan ith parchment paper there.
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Old 12-01-2009, 11:11 PM   #34
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Not sure why that would be true; but I am not a big pie baker so maybe it is just my lack of experience??
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Old 12-01-2009, 11:24 PM   #35
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Not sure why that would be true; but I am not a big pie baker so maybe it is just my lack of experience??
Parchment paper is stiff and does not hold creases well. If you try to fit a rectangular piece of PP into a round pie plate you have to make a number of pleats in the paper around the plate so it will fit properly. You also have to get the pp to conform the contours of the plate. When you place the crust onto the paper, the crust won't conform to the shape of the plate but to the creases in the pp. After baking, if you try to separate the paper from the pie, it will probably break or you will find that the crust has baked into the creases of the paper. If you try to cut and serve the pie from the pp lined pie plate, that presents a whole other set of problems.
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Old 12-01-2009, 11:47 PM   #36
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I really don't mean to be a ; but I learned to use a pair of scissors to cut a round shape out of a square in first or second grade.
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Old 12-02-2009, 07:38 AM   #37
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The parchment would just be a circle on the bottom of the pan, it wouldn't go up the sides.
I also think that sprinkling the pan with flour would contribute to sticking (when used with a pie crust).
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Old 12-02-2009, 09:37 AM   #38
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Thanks for the thought but my pies stick on the sloping sides of the pie plate. That's why I visualized papering the entire pie plate.
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Old 12-02-2009, 09:42 AM   #39
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Andy, I read through this a bit and just read your bit about shaping the crust in the pan. Perhaps you are pressing it into the pan and that is causing the sticking? When you put the pastry into the pan, could THAT be the issue? My only other thought would be that the pastry is leaking and letting the sticky pecan goodness seep through. When you blind bake, do you prick the pastry or do you use pie weights? Could that be part of it?
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Old 12-02-2009, 09:56 AM   #40
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Andy, I read through this a bit and just read your bit about shaping the crust in the pan. Perhaps you are pressing it into the pan and that is causing the sticking? When you put the pastry into the pan, could THAT be the issue? My only other thought would be that the pastry is leaking and letting the sticky pecan goodness seep through. When you blind bake, do you prick the pastry or do you use pie weights? Could that be part of it?
Alix, that's a possibility. I lay the crust on the pie plate and work around the edge lifting the edge of the crust and gently pressing it into the bottom edge of the plate. I'm careful not to tear the crust but I suppose I could have pressed too hard. When I look at the bottom of the cooked pie, I don't see any visible filling leaks.

I don't pre-bake the crust. It's never been necessary. You can see it's nicely browned.
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