Oh pshaw, on Mon 04 Dec 2006 08:07:31p, Dee Randall meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, on Mon 04 Dec 2006 03:26:31p, Dee Randall meant to say...
>>
>>> I am baking a pumpkin pie 16 oz. of fresh pumpkin puree and the
>>> associated eggs, spices and milk/cream.
>>>
>>> I baked the crust first, brushed egg white on the bottom, then filled
>>> the pie. I did heat the pie filling over steam to about 160º instead
>>> of pouring it into the pie crust shell without even warming up.
>>>
>>> Most recipes called for 425 for 10-15 minutes, then reducing the
>>> temperature to 350 for the rest of the time (40-50 min).
>>>
>>> I've decided that all the tricks I've used do not keep my crust from
>>> burning to a degree that is unpleasant to me, so this time I'm baking
>>> all the way at 375º.
>>>
>>> But I'm wondering what is the reason for the 425 degrees at the very
>>> beginning. I can understand possibly if the pie shell hadn't been
>>> pre-baked in order to give it a good start, but --
>>>
>>> Thanks for any comments.
>>> But I will let you know how it turns out.
>>> Dee
>>
>> When you bake the crust first there is no need to bake at 425° at the
>> beginning. The only purpose that serves is to "set" the crust and
>> insure browning and (hopefully) prevent a soggy crust. It's not really
>> a good methond for wet custard-based pies and it rarely produces the
>> intended result.
>>
>> Baking at 375° for the duration is a good choice.
>>
>> Having said that, since the crust is pre-baked, I would cover the rim
>> of the crust with foil right from the beginning. That's what I always
>> do and I get the results I want.
>>
>> Now, send me a piece after it cools!
>
>> Wayne Boatwright
>
> Thanks for the reply, Wayne.
> The pie crust 'underneath' the pumpkin filling was quite good and the
> filling was cooked properly. The rim of the crust was just a little too
> dark to receive a good grade.
>
> I bought at one time the 3 piece tinfoil pieces, but they fell off each
> time I tried to use them. What do you do with foil; use it in a single
> layer on top of the rim, or do you crinkle it up and try to keep it on?
> I'm not quite sure what will keep it on the rim and not falling off.
> Rubbing a full tummy,
> Dee

I used aluminum foil for years. I always buy the heavy duty foil which is
wider. I would tear off 2 strips about 1-1/2 inches wide, then crimp them
over the top edge of the crust. It doesn't fall off.

If you're baking a filled shell without pre-baking the crust, start off
with the edge covered and remove the foil 10-15 minutes before the end of
baking. Perfectly baked crust every time.

Nowadays I use a pie crust sheild, an aluminum rim that simply sits on top
of the pie crust rim. Works a treat! Here's a link to a non-stick
version. There's also a plain aluminum one, which is what I have. It
never sticks either.

http://www.amazon.com/Pie-Crust-Shie.../dp/B0009I0W9C



--
Wayne Boatwright
__________________________________________________

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