Sheryl Rosen wrote:
>
> 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

I have always used the recipes in Betty Crocker for
both the pie crust and the filling. I've never
had a problem with the filling soaking through the
crust unless the dough had a hole in it. Just make
sure your dough is thick enough and has no holes.
I think a thinner dough is more likely to tear and
the tears might not be noticeable.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?