Sheryl Rosen > wrote in
:

> Am making a pecan pie for Thanksgiving.
>
> I like the recipe on the Karo Syrup bottle and usually use that one, but
> I have noticed the few times I've made pecan pie, the filling actually
> soaks through the bottom crust and often this causes the pie to fuse to
> the bottom of the pan.
>
> It tastes great, but it makes a mess.
>
> How do you prevent the sugar custard from soaking into the crust?
>
> I'm looking for the crust to actually be crust....a distinct layer that
> separates the filling from the pan.
>
> Any pecan pie bakers out there who can share their tried and true secret
> with me?
>
> Thanks
> Sheryl

Sheryl,

You can do one of two things... Either pre-bake the crust or seal the
crust before filling. I usually do both.

For sealing alone, simply brush pastry with slightly beaten egg white and
allow to dry thoroughly before filling.

For pre-baking, make your crust as usual, chill well, line the crust with
parchment, waxed paper, or foil, then fill with pie weights, beans, or
rice. DO NOT prick the crust. Bake the crust for 10 minutes at 425
degrees F., then remove lining and weights. Continue baking for about 5
minutes or until very pale gold. Cool the crust thoroughly before filling.

Prior to filling the crust, brush it with slightly beaten egg white and
allow to dry thoroughly.

Another tip for baking pecan pies is warming the filling. Combine all
ingredients and stir constantly over very low heat until filling feels
slightly warm to the touch. Be careful not to overheat or the eggs will
cook.

HTH

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.