"AE Todd" > wrote in message
ps.com...
>I bake a lot of pies. The latest is fresh cherry, and I notice that
> the bottom crust rare gets crispy or flakey, because of the
> combination of moisture and decreased temp from the filling.
> Sometimse I make my own crust, other times I buy the kind you unroll.
> I am wondering if anyone has ideas for a better bottom crust. Has
> anyone tried blind baking the crust before adding filling for a fruit
> pie?
>


Buy a dark colored (usually non-stick) cookie sheet (the dark color allows
its to get hotter as it absorbs more heat), place this on the rack in the
oven you want to bake the pie on and preheat the oven with it in there. Once
the oven reaches temperature give it an extra 10 minutes. Then put your pie
on it and bake as normal. The hot cookie sheet will help the bottom crust
heat quickly and will keep it from getting soggy and will help it brown. I
also find it helpful that before I put the pie crust in I spray the pie tin
both pan spray. This not only helps getting the pie slices out easier but
also helps in browning.

I make only lard crust. I do this because it is always tender and doesn't
require cold water or cold fat. You can if you want the recipe usually find
it on the side of the lard containers in the store. My opinion on the lard
is that it is better for you than Crisco and it doesn't have the salty over
bearing taste of butter (which I only like with savory pies (chicken
potpie).

Somebody!