Kate Connally wrote:

> Sheryl Rosen wrote:
> >
> > Remember last week I asked about how to avoid the pecan pie filling
> > from soaking through the crust and fusing to the pie pan????

> I just cannot fathom what could possibly have gone
> wrong. Come visit me some time and we'll have a pecan
> pie baking lesson and see if we can find out the problem.
> ;-)


A lot depends on the blind-baking of the crust. When a crust is
prebaked, it can often develop cracks unless properly weighted down.

I generally find NOT prebaking the crust to work better, but then I
don't heat up the filling either. I start the pie in a hot oven and
then turn it down. I also use glass pie pans. The crust gets adequately
browned without any leakage.




Brian