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Old 11-08-2008, 03:55 AM   #1
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Pastry problem

Hello from Suffolk, UK

Whenever I cook a pie I find that the pastry for the base of the pie never cooks through properly while the pastry on the top and sides of the pie cooks through just fine. How do I get the pastry base to cook through properly without burning the pastry on the top?

Thanks

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Old 11-08-2008, 06:24 AM   #2
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Have you tried blind baking the base?
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Old 11-08-2008, 10:28 AM   #3
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Move your oven shelf closer to the bottom of the oven and mold strips of aluminum foil around the top crust where it's crimped together. You can also purchase pie crust shields that work great.

Pie Crust Shields, 5-pc. set - Kitchen Krafts
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Old 11-08-2008, 10:33 AM   #4
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I like to use pyrex pie pans for that reason.
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Old 11-08-2008, 12:26 PM   #5
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Constance nailed it. I would add that you brush the inside of the pie shell with egg-wash, and then blind bake the crust for a shorter time (for like 5 minutes or so) in a hot oven. This will set the egg, which then acts as a barrier against the filling moisture. That will also help the bottom crust cook more evenly.

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Old 11-08-2008, 07:37 PM   #6
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Maida Heatter has extensive pie crust directions that would be helpful to you. She really is the best at explaining how to bake every step of the way.
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Old 11-09-2008, 07:46 AM   #7
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Many thanks for those suggestions - will try them out next time.

Peter :)
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