"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Click Here to Login
Thread Tools Display Modes
Old 12-02-2009, 04:10 PM   #51
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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.

We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 12-03-2009, 08:42 AM   #52
Assistant Cook
Join Date: Dec 2009
Posts: 2
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.

mamascucina is offline   Reply With Quote
Old 12-31-2009, 08:03 AM   #53
Senior Cook
Join Date: Apr 2006
Location: japan
Posts: 462
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
let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote
Old 12-31-2009, 09:06 AM   #54
Executive Chef
Selkie's Avatar
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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.
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 01-01-2010, 10:37 PM   #55
Chef Extraordinaire
babetoo's Avatar
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
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.

"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:30 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.