Need help with pie crusts.....

**SewCrafty** · 11-23-2004, 11:32 AM

Every time I make a 2 crust pie, the bottom crust is under baked or just plain soggy. What am I doing wrong?

I cut vents in the top crust, but only slits, should I be cutting out acutal pieces for a bigger opening?

**Michelle** · 11-23-2004, 11:38 AM

Have you tried baking the crust for several minutes (I do around 8) before adding the filling and baking? That helps me

**SewCrafty** · 11-23-2004, 12:12 PM

Thanks Chelle, I'll try that!

**Sara Noel** · 11-23-2004, 12:50 PM

The more vent holes the better so the moisture escapes. It also makes a difference where in the oven you're placing your pie. The bottom should be closest to heat element, so it cooks the most.

Do you use ice for your pie crust recipe? The colder the pie crust is, the better. You can try chilling the crust prior to filling it and then being sure it hits the oven immediately after filling it.

Also, glass pans work best for pies.

**Missy** · 11-23-2004, 12:54 PM

i bake my bottom crust just a little bit too before filling. I thought it was an altitude thing that the bottom crust wasn't cooking right. So i started doing that.

I haven't ried the suggestions you mentioned Sara, but, not time better to give them a try than this week! Thanks!!

**Sara Noel** · 11-23-2004, 01:34 PM

When I worked, I used to work on occasion with bakers and pastry chefs. I haven't made a pie in years, but I was happy with the results I got when I did with the tips they offered. Gabe's co-worker owns a bakery and her pies are awesome. I could never make those mile high types well, so we buy hers and it saves me the work.

I also used to make coconut crusts. That helped prevent it from getting soggy too.

If I get motivated before the holidays, I'll do a pie pictorial if anyone is interested. I can't believe I've never baked pie for Gabe since we've been married.