guyarcher
Assistant Cook
Hello.
So, I'm entering the foray of pies. I've played around with a few pies that used ready made crusts but now I'd like to actually bake a particular pie.
Here's my issue. The recipe calls for a 9 inch, deep dish unbaked pie crust. So I bought a boxed (I think Betty Crocker) crust to make and baked with the pie. However, the time and temperature for the crust are different than for the pie itself (unless it's a two crust pie, then directions say bake with the pie directions). The pie I'm making is open-faced/no top crust so that doesn't really apply. So I'm at a little bit of a loss on how this situation typically is resolved.
Hoping that someone can give me some tips to get me in the right direction. I figure that most of you make your own crusts (I'll get there one day), but someone has to have run into this before with boxed crust mix.
So, I'm entering the foray of pies. I've played around with a few pies that used ready made crusts but now I'd like to actually bake a particular pie.
Here's my issue. The recipe calls for a 9 inch, deep dish unbaked pie crust. So I bought a boxed (I think Betty Crocker) crust to make and baked with the pie. However, the time and temperature for the crust are different than for the pie itself (unless it's a two crust pie, then directions say bake with the pie directions). The pie I'm making is open-faced/no top crust so that doesn't really apply. So I'm at a little bit of a loss on how this situation typically is resolved.
Hoping that someone can give me some tips to get me in the right direction. I figure that most of you make your own crusts (I'll get there one day), but someone has to have run into this before with boxed crust mix.