Dave Smith wrote:
> zxcvbob wrote:
>
>
>>
>>Hint: if you partially cook the filling, you need to reduce the cooking
>>time by about half. IIRC, you said you cooked the JOC pie the full 40
>>minutes after having poured the filling in hot. The pie is done when it
>>just starts to "poof".
>
>
> But if you partially cook the crust you usually need to poke holes into it to
> stop it from popping up, and then the filling will run through the holes. Will
> pie weights lone stop it from rising?
>
>

I usually poke a few tiny holes in the crust, and put a small aluminum
pie pan (with whatever heatproof and heavy is handy) in the crust as I
bake it. I take the aluminum pan out about a minute or two before
pouring the filling. When I pour the hot filling into the hot crust, it
seems to seal the holes. I almost never get syrup under the crust, and
the crust is never soggy.

BTW, today I ended up with a walnut pie instead of pecan because I
couldn't find the pecans. (I found them later after it was too late.)
I used a mixture of white corn syrup and Steen's molasses instead of the
corn syrup in the recipe.

best regards,
Bob