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?

On Mon, 09 Jul 2007 06:39:36 -0700, AE Todd >
wrote:

>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?

Blind baking only works if you don't put a top crust on.
--

History is a vast early warning system
Norman Cousins

AE Todd wrote:
>
> 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?


I usually partially cook the cherry filling and then let it cool before
putting it into the pie shell. That ensures that the cherries are fully
cooked. It also thickens the filling a little so that all that liquid
doesn't get sopped up into the bottom crust before it has a chance to cook.

Dave Smith > wrote in
:

> AE Todd wrote:
>>
>> 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?
>
>
> I usually partially cook the cherry filling and then let it cool
> before putting it into the pie shell. That ensures that the cherries
> are fully cooked. It also thickens the filling a little so that all
> that liquid doesn't get sopped up into the bottom crust before it has
> a chance to cook.
>

It would make more sense to use a perferated pie pan aome what like those
holed pizza pans to cook the pie in...this would allow the outer skin of
the lower crust to crisp up.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

In article om>,
AE Todd > wrote:

> 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?

You are supposed to bake the bottom crust before you fill it.
Coating it with an egg white glaze also helps.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

hahabogus wrote:
>
> >> 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?
> >
> >
> > I usually partially cook the cherry filling and then let it cool
> > before putting it into the pie shell. That ensures that the cherries
> > are fully cooked. It also thickens the filling a little so that all
> > that liquid doesn't get sopped up into the bottom crust before it has
> > a chance to cook.
> >
>
> It would make more sense to use a perferated pie pan aome what like those
> holed pizza pans to cook the pie in...this would allow the outer skin of
> the lower crust to crisp up.


Why would that make more sense? My method works for me.
The problem I find with fresh cherries is that they are very juicy so you
end up dumping a lot of very wet juice into a raw pastry shell so it ends
up getting sopped up into the dough before it cooks, making for a soggy
bottom crust. Using a pan with holes in the bottom may end up leaking
cherry juice into the oven.

"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?
>
You could coat the bottom crust with a thin layer of egg white, then bake it
for about 10 minutes before adding the filling and the top crust.

Diane M

dianem1999 wrote:
>
> "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?
> >
> You could coat the bottom crust with a thin layer of egg white, then bake it
> for about 10 minutes before adding the filling and the top crust.
>

How do you get a top crust sealed to the bottom crust of a fruit pie if you
have blind baked the shell?

On Jul 9, 12:28 pm, Dave Smith > wrote:
> dianem1999 wrote:
>
> > "AE Todd" > wrote in message
> ups.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?
>
> > You could coat the bottom crust with a thin layer of egg white, then bake it
> > for about 10 minutes before adding the filling and the top crust.
>
> How do you get a top crust sealed to the bottom crust of a fruit pie if you
> have blind baked the shell?

Sticky, sweetened cherry juice, or sugar water. LOL.

N.

Nancy2 wrote:
>
> On Jul 9, 12:28 pm, Dave Smith > wrote:
> > dianem1999 wrote:
> >
> > > "AE Todd" > wrote in message
> > ups.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?
> >
> > > You could coat the bottom crust with a thin layer of egg white, then bake it
> > > for about 10 minutes before adding the filling and the top crust.
> >
> > How do you get a top crust sealed to the bottom crust of a fruit pie if you
> > have blind baked the shell?
>
> Sticky, sweetened cherry juice, or sugar water. LOL.


You will certainly have lots of that overflowing if it is not sealed.

In article >,
"dianem1999" > wrote:

> "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?
> >
> You could coat the bottom crust with a thin layer of egg white, then bake it
> for about 10 minutes before adding the filling and the top crust.
>
> Diane M

That is what mom always did for juicy fillings.

It worked pretty well too.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Dave Smith > wrote:

> dianem1999 wrote:
> >
> > "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?
> > >
> > You could coat the bottom crust with a thin layer of egg white, then bake it
> > for about 10 minutes before adding the filling and the top crust.
> >
>
> How do you get a top crust sealed to the bottom crust of a fruit pie if you
> have blind baked the shell?

Fold it over the edge and pleat it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

AE Todd wrote:

> 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?

That's what I was going to suggest.

--
-Gina in Italy

"evil government scientist Dirk Benedict."
- Anim8rFSK

On 2007-07-09 10:15:30 -0700, "dianem1999" > said:


> You could coat the bottom crust with a thin layer of egg white, then bake it
> for about 10 minutes before adding the filling and the top crust.


I do that, and it seems to help. I recently read where someone
suggested a thin glaze of preserves instead--may try that next time.
Using a clear glass Pyrex pie plate also seems to help.

The other thing I do is to use a baking stone in the oven, and preheat
it to 400 degrees F. for at least 30-45 minutes. When I put the pie in
I put it on the very lowest oven rack for about 15 minutes, then reduce
the temp to 350 degrees and move the pie down directly on the baking
stone.


--
MaryMc

(remove the obvious to reply)

On Mon, 9 Jul 2007 19:20:46 -0700, MaryMc
> wrote:

>On 2007-07-09 10:15:30 -0700, "dianem1999" > said:
>
>
>> You could coat the bottom crust with a thin layer of egg white, then bake it
>> for about 10 minutes before adding the filling and the top crust.
>
>
>I do that, and it seems to help. I recently read where someone
>suggested a thin glaze of preserves instead--may try that next time.
>Using a clear glass Pyrex pie plate also seems to help.
>
>The other thing I do is to use a baking stone in the oven, and preheat
>it to 400 degrees F. for at least 30-45 minutes. When I put the pie in
>I put it on the very lowest oven rack for about 15 minutes, then reduce
>the temp to 350 degrees and move the pie down directly on the baking
>stone.

I've never coated the bottom crust, but it occurred to me as I put my
quiche in the oven tonight that I use the bottom rung too. Using a
"stone" depends on how lazy I was after making pizza and if I left the
tiles in the oven or not.


--

History is a vast early warning system
Norman Cousins

"Omelet" > wrote in message
news
> In article om>,
> AE Todd > wrote:
>
>> 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?
>
> You are supposed to bake the bottom crust before you fill it.
> Coating it with an egg white glaze also helps.
> --
> Peace, Om
You can't do that with a double crust pie.

MoM

In article >,
"MOMPEAGRAM" > wrote:

> "Omelet" > wrote in message
> news
> > In article om>,
> > AE Todd > wrote:
> >
> >> 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?
> >
> > You are supposed to bake the bottom crust before you fill it.
> > Coating it with an egg white glaze also helps.
> > --
> > Peace, Om
> You can't do that with a double crust pie.
>
> MoM

Mom did, and it worked fine...

It was not fully cooked. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"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!