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pie crust problem

Last post 11-25-2005 6:25 AM by Roselle. 4 replies.
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  • 11-25-2005 1:14 AM

    pie crust problem

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    After baking pumpkin pies, at 425 degrees for 15 minutes, then 350 degrees for 35 minutes, my pies come out with a bottom crust problem. The pies seem to develop pockets, or air bubbles, on the bottom. Each bubble may be 1 - 2 inches in diameter, and as much as 3 per pie.

    Anybody out there can help me?

    Thanks, Gladys.

  • 11-25-2005 1:23 AM In reply to

    RE: pie crust problem

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    You could try pricking the crusts with a fork before filling them.

    My pumpkin pie recipe (from Cooks' Illustrated) calls for prebaking the empty shell, and pressing it down (with a potholder!) partway through, and then adding the pumpkin filling already hot.

  • 11-25-2005 2:40 AM In reply to

    RE: pie crust problem

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    I would suggest pie weights in the bottom crusts to alleviate this problem.

  • 11-25-2005 5:46 AM In reply to

    RE: pie crust problem

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    Perhaps the oven was too hot. My recipe calls for 15 minutes at 400 then 30-40 min at 350. Or it could be that the pumpkin mixture was whipped too long and too hard creating air pockets in the batter.

  • 11-25-2005 6:25 AM In reply to

    RE: pie crust problem

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    I think what happened was you stretched the crust when you put it into the pan. If you did, then the crust retracted during baking, leaving empty spaces below.

    When you put your crust in the pie pan, you need to sort of ease and push the sides in, so that the dough isn't stretched at all. If you do that, you shouldn't have that problem again. And you don't want to prick a pie crust that is going to be filled before baking--you only do that for baking blind (empty).
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