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

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
__________________________________________________

I don't necessarily agree with everything I say.
(Marshall McLuhan)

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
__________________________________________________

Due to circumstances within our control, tomorrow
will be cancelled.

"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

Oh pshaw, on Mon 04 Dec 2006 09:17:28p, Dee Randall meant to say...

> 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...cfm?PRRFNBR=18
> 0
> or
> http://www.epinions.com/hmgd-Cooking..._Dish__9_5_In_

I have a lot of pie plates of varying sizes and styles, but they include
several each of the above examples of both the 9 and 9.5 inch plates. I
find the Pyrex plates superior for most pies. My plates range from 7 to
10 inches, and I use the shield on those that are from 9 to 10 inches.
The rim is wide enough to accomodate a 1-inch variance.

You can place the sheild on the pie either before you put the pie in the
oven or after the pie is already on the oven rack. I've never had a
problem with excessive movement of the sheild, and they don't come off
unless knocked off.

> 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.

Yes, I have a couple of Amish high-fired glazed pottery plates that have
no handles and the shield works fine on them.

> 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.

Whenever I make a meat pie, either chicken or beef, I use a traditional
pie crust (I don't care for biscuit crusts on pies). And, yes, I do use
the shield on these as well. In fact, on virtually all pies.

I have never used canned chicken, but see no reason why it can't be used.
After all, the chicken I put in the pie is already cooked. I'm very fussy
about texture, so I cook each vegetable indidually in chicken broth until
I get precisely the degree of doneness I prefer. I make a gravy using a
browned roux made with butter (you could use schmaltz), flour, and broth
that I've cooked the vegetables in. Combine chicken, vegetables, and
gravy, and season as desired. Tarragon is nice, or a bit of poultry
seasoning, or thyme. Unless you use salf-free broth, you probably won't
need much if any salt. A bit of freshly ground black pepper.

As a double-crust filled pie, you will want to bake this at 425-450° for
about 15 minutes, then reduce and bake 30 minutes or so, or until the
crust is nicely browned and the filling is bubbling.

Enjoy!

> Your information saved and appreciated,

As is yours...

Cheers!

--
Wayne Boatwright
__________________________________________________

Due to circumstances within our control, tomorrow
will be cancelled.

"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

> I have never used canned chicken, but see no reason why it can't be used.
> After all, the chicken I put in the pie is already cooked. I'm very fussy
> about texture, so I cook each vegetable indidually in chicken broth until
> I get precisely the degree of doneness I prefer. I make a gravy using a
> browned roux made with butter (you could use schmaltz), flour, and broth
> that I've cooked the vegetables in. Combine chicken, vegetables, and
> gravy, and season as desired. Tarragon is nice, or a bit of poultry
> seasoning, or thyme. Unless you use salf-free broth, you probably won't
> need much if any salt. A bit of freshly ground black pepper.
>

Texture is important to me in meat. The only canned meat that I can eat
enjoy is a can of salmon (good quality) with a little mayo and dill weed;
whereas it is not important to John. I told him if he bought that canned
chicken that he might as well fix it himself :-)) -- well you know the rest
of the story, it's chicken-pot-pie. I won't go with a good chicken broth
that comes with making one's own, but use the brand that a poster
recommended (comes in a plastic cup). But I will make a roux; and that's a
good idea to cook each vegetable individually in chicken broth. Texture
(degree of doneness) with vegetables does concern John; interestingly, he is
the meat eater and I the vegetable eater, so texture to us is more important
in the different preferred food groups -- hmmm.

Had to look up the word, schmaltz -- I'll use butter ;-)
Thanks for the temperatures for the chicken-pot-pie. I'll be wrapping
aluminum.
Wayne.
Dee

Oh pshaw, on Mon 04 Dec 2006 10:21:04p, Dee Randall meant to say...

>
>> I have never used canned chicken, but see no reason why it can't be
>> used. After all, the chicken I put in the pie is already cooked. I'm
>> very fussy about texture, so I cook each vegetable indidually in
>> chicken broth until I get precisely the degree of doneness I prefer. I
>> make a gravy using a browned roux made with butter (you could use
>> schmaltz), flour, and broth that I've cooked the vegetables in.
>> Combine chicken, vegetables, and gravy, and season as desired.
>> Tarragon is nice, or a bit of poultry seasoning, or thyme. Unless you
>> use salf-free broth, you probably won't need much if any salt. A bit
>> of freshly ground black pepper.
>>
>
> Texture is important to me in meat. The only canned meat that I can eat
> enjoy is a can of salmon (good quality) with a little mayo and dill
> weed; whereas it is not important to John. I told him if he bought that
> canned chicken that he might as well fix it himself :-)) -- well you
> know the rest of the story, it's chicken-pot-pie. I won't go with a
> good chicken broth that comes with making one's own, but use the brand
> that a poster recommended (comes in a plastic cup). But I will make a
> roux; and that's a good idea to cook each vegetable individually in
> chicken broth. Texture (degree of doneness) with vegetables does
> concern John; interestingly, he is the meat eater and I the vegetable
> eater, so texture to us is more important in the different preferred
> food groups -- hmmm.
>
> Had to look up the word, schmaltz -- I'll use butter ;-)
> Thanks for the temperatures for the chicken-pot-pie. I'll be wrapping
> aluminum.
> Wayne.
> Dee

You're welcome. Enjoy!

--
Wayne Boatwright
__________________________________________________

Due to circumstances within our control, tomorrow
will be cancelled.