You made a pie and the bottom crust turned out really soggy. It doesn’t seem to have cooked all of the way through. When cooking a pie, the placement in the oven can make all of the difference.
If you lower the rack in the oven to it’s lowest setting before placing your pie in the oven, the heat will be concentrated on the bottom of the pie allowing the crust to cook properly.
You can also use a clear pyrex pie pan that allows you to see what is going on while it is cooking in the oven.
If you cook your pie and the bottom seems to be over done, move the rack up one notch next time and repeat until you find the sweet spot in your oven.
You are making some pie crust and it keeps sticking to the rolling pin. You hate to add more flour or work it too much more as it will get tough.
If your dough has the right consistancy, but it is still sticking, your dough probably got too warm. Wrap the pie dough in plastic wrap and place in the refrigerator for about 15-30 minutes and try again.
This is a quick and easy recipe that you can create with most any frozen juice. It is a great last minute desert that looks like you spent all day on it!
1 6oz Can Frozen Juice Concentrate (thaw until “crunchy”)
1 can Sweetened Condensed Milk
1 large container Frozen Whipped Topping.
1 Cup Flour
2 Tablespoons Powdered Sugar
1/2 Cup Butter
Preheat oven to 350 degrees F.
Combine flour, sugar and butter until well blended. Press into a 9″ pie plate. Bake for 20 minutes. Remove from oven and cool.
Combine the juice concentrate, milk and cool whip well in a large bowl. Pour mixture into cooled shell and refrigerate until ready to serve.
You are making a double crust pie and you are wondering how all the pies in restaurants get their pretty crusts.
This is actually so simple to do! After you have completely prepared your pie for baking, grab an egg and break it into a small bowl. Using a fork mix the egg thoroughly and add a tablespoon of water.
Once the mixture has been thoroughly blended use a pastry brush and coat the unbaked outer crust with the egg mixture.
Cover the crust with a piece of aluminum foil and bake according to recipe. About 10 minutes before the pie is due to be done, remove the foil. This way the edges of the crust will not be overly brown or burned.
When you make your Holiday Pies this year, if you can make up one or two extra.
Drop them off at the local Fire Station or Police department so that those that have to work get a special treat also.
When you are baking custard in a crust, the crust can sometimes become soggy once it is prepared.
To help prevent this the next time that you make your recipe, break your eggs into a bowl before adding to the recipe.
Slightly mix the egg so that it is just combined.
Pour the egg into your prepared pie shell and tip the pan so that the egg touches all of the surface of the shell that the mix will be touching.
When you are done coating the crust, pour the egg into your mixture and continue to prepare as normal.
When you bake your pie the egg coating will cook first helping to preserve your crust.
You just got done making your pie, and you have done all the cute little cutouts to give it the extra touch, but now you would like to finish it off.
For a matte finish on your crust, brush the top of the crust with milk, butter, margarine, or water just before baking. Sprinkle the top lightly with granulated sugar.
For a shiny crust after baking, mix a raw egg in a small bowl with 1 tablespoon of water until uniform in color. Brush the top of your pie with the egg just before baking.
Don’t forget the edges cook much faster than the rest of the pie, so be sure to cover the edges of the pie with a thin strip of aluminum foil. Remove the foil for the last 10-15 minutes of baking so that the edges will be lightly brown.
You want to make a fresh pumpkin pie, but it is so hard to prepare the pumpkin for the filling. To quickly and easily peel a pumpkin for pie or mashing just turn to the microwave. Take your pumpkin and cut in half. Scoop out the seeds and fiber.
Place the pumpkin cut side down on a large plate or in a bowl. Place the plate/bowl in the microwave and cook until tender.
Using a pair of oven mitts, remove the pumpkin from the microwave and scoop the softened pulp out of the shell and into a bowl.
Let the pumpkin cool, then continue with your recipe.
You just got done making your pie, and you know that when it is done cooking it is still not going to look as pretty as the pies that you see at restaurants and stores.
If it is a double crust pie, you can make the top more decorative by cutting out shapes with small decorative cookie cutters. There are several different effects that you can get with these cutters. Place the top layer of crust on the pie and seal around the edges.
Take your cookie cutter and gently press into the dough and:
1. Lift the cookie cutter out, leaving the cut out piece in its place. After baking, you will see an outline of the shape.
2. Lift out the piece of dough that you just cut. After baking you will see the pie filling through the hole.
3. Lift out the piece of dough that you just cut and place it next to the hole that you cut. After the pie has baked you will see the pie through the hole and have a raised image next to it.
I will usually do method #3 in a ring around the outside edges, then take one cut out of the middle.
If you are baking a pie or a pastry do not use a shiny metal pan. These pans will keep the pastry from browning properly. Instead us a glass or dull metal pie plate.
To keep the pastry from getting soggy, cool the pie on a wire rack or trivet. This will keep the pie elevated so that air can circulate around the bottom.