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Old 12-02-2009, 04:10 PM   #51
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I have noticed that the store bought crusts are not large enough in diameter to make a nice crimped edge around the top. It might be that the filling is bubbling over the edge of the crust during cooking, getting underneath, which would make it stick. Either use a smaller pie pan and less filling, or cut strips from an extra crust to make a high crimped edge. (Use the ones from the dairy case.)
My recipe calls for starting the pie of at 425, then lowering the temp to 350 after 15 minutes. That firms up the bottom crust so it won't be soggy.

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Old 12-03-2009, 08:42 AM   #52
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Pecan Pie help

I also blind bake my pie shell for ten minutes at 350 degrees; be sure to use pie weights so it doesn't shrink or bubble up and pop open.

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Old 12-31-2009, 08:03 AM   #53
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i`ve never used a packaged pie crust, so i can`t comment on that aspect, but i always grease my pie pans. along with an initial 5 minutes or so at a very high temperature, it helps to crisp up the bottom crust. it would probably help with the sticking, too.

as for the foil on top, i`d say just make sure it only contacts the uncoated pecans, and not the filling, and that you might need another 5 minutes or so baking( i`m sure you`re an expert eye-baller of fillings).

best of luck next time
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Old 12-31-2009, 09:06 AM   #54
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Originally Posted by Constance View Post
I have noticed that the store bought crusts are not large enough in diameter to make a nice crimped edge around the top...
If pressed for time, I keep on hand and will use a Pillsbury refrigerated pie crust... NOT one of those frozen in a tin pie crusts, but these are in the dairy case near the canned biscuits - two to a package. They are about 14" across once unrolled, and even a deep dish pie will have an inch or so more than necessary. They are flaky and very good.
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Old 01-01-2010, 10:37 PM   #55
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i like the philsbury and use it all the time. only when making a sweet crust do i do it myself. gonna use the sweet for a sweet potato pie recipe in found in very old cookbook. looking forward to it.

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