"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> 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, I've seen these shields and have thought that they look like they
would fall off even more readily, as they were wider, tipping see-saw like
back and forth over the rim, but perhaps the handles of the pyrex pie plate
keep them on and stable, rather than interfering. This is the pie plate I
always use. I've considered mine 10") even though I see on these page it
is listed as 9.5".
http://www.surlatable.com/common/pro...fm?PRRFNBR=180
or
http://www.epinions.com/hmgd-Cooking..._Dish__9_5_In_

Perhaps for mine, I should use a 10" shield.
On my next order, I'm going to order one. I do I have a couple of 9" pie
plates, do you use these on the smaller-rimmed (without handles) pie plates.

An aside question, would you use one of these shields on a chicken-pot-pie.
I've not made one before, but I'm going to use the same pie crust on a
chicken pot pie. Does that sound realistic? I don't have a recipe, I
believe I'll wing it because John bought some 'chicken in a can' (I believe
it is good quality) that he wants me to try to use in a chicken-pot-pie -- I
have to stop and think that he probably only remembers those frozen ones
from college days which were perfectly all right with him, so I'm not ready
to go all out yet on a chicken-pot-pie.

Your information saved and appreciated,
Dee