Remember last week I asked about how to avoid the pecan pie filling from
soaking through the crust and fusing to the pie pan????

Well, I took Bob and Wayne's advice, and I prebaked the crust and glazed it
with egg wash.

I also pre-heated the filling.

I used the recipe from Joy Of Cooking, which is nearly identical to the Karo
syrup recipe, except with twice as much butter. So it was pretty much Bob's
recommendation.

Anyway, I pre-baked the crust, glazed it with egg wash, and pre-heated the
filling. JOC proscribed 35-45 minutes baking time. I pulled it out at 40
min.

I just took the pie out of the oven and guess what?????

The crust is soaked through with sugar custard anyway.

Not entirely, but you can see it in big blotches, right through the clear
glass pie pan.

The crust is beautifully golden, the filling seems set but still a little
jiggly (as the recipe proscribed). It looks great, except....the stupid
filling soaked right through. That pie is NEVER coming out of that pie pan,
is it?

If I followed your tips for preventing this stupid thing from happening, and
it happened anyway, what the heck did I do wrong?

I am so upset over this. I so wanted this pie to be perfect and I took extra
steps to avoid exactly what happened. I'm damn near ready to toss it and
try again, but I can't really afford to do that.

I guess there is nothing I can do now, but I am really ****ed off and had to
vent.

Sheryl Rosen > wrote in
:

> Remember last week I asked about how to avoid the pecan pie filling from
> soaking through the crust and fusing to the pie pan????
>
> Well, I took Bob and Wayne's advice, and I prebaked the crust and glazed
> it with egg wash.
>
> I also pre-heated the filling.
>
> I used the recipe from Joy Of Cooking, which is nearly identical to the
> Karo syrup recipe, except with twice as much butter. So it was pretty
> much Bob's recommendation.
>
> Anyway, I pre-baked the crust, glazed it with egg wash, and pre-heated
> the filling. JOC proscribed 35-45 minutes baking time. I pulled it out
> at 40 min.
>
> I just took the pie out of the oven and guess what?????
>
> The crust is soaked through with sugar custard anyway.
>
> Not entirely, but you can see it in big blotches, right through the
> clear glass pie pan.
>
> The crust is beautifully golden, the filling seems set but still a
> little jiggly (as the recipe proscribed). It looks great, except....the
> stupid filling soaked right through. That pie is NEVER coming out of
> that pie pan, is it?
>
> If I followed your tips for preventing this stupid thing from happening,
> and it happened anyway, what the heck did I do wrong?
>
> I am so upset over this. I so wanted this pie to be perfect and I took
> extra steps to avoid exactly what happened. I'm damn near ready to toss
> it and try again, but I can't really afford to do that.
>
> I guess there is nothing I can do now, but I am really ****ed off and
> had to vent.

Sheryl, I'm so sorry this happened to you. When you pre-baked the pastry,
did you by any chance prick it before baking? I don't recall what Bob
said, and I don't think I made a point of it, but unlike pre-baking for a
finished filling you're just going to pour in, a crust that will be baked a
second time with a filling in it should not be pricked for the first
baking.

If you didn't prick it first, then I'm clueless as to what caused the
problem. I have never had it happen under the same circumstances.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Sheryl Rosen > wrote in
:

> Remember last week I asked about how to avoid the pecan pie filling from
> soaking through the crust and fusing to the pie pan????
>
> Well, I took Bob and Wayne's advice, and I prebaked the crust and glazed
> it with egg wash.
>
> I also pre-heated the filling.
>
> I used the recipe from Joy Of Cooking, which is nearly identical to the
> Karo syrup recipe, except with twice as much butter. So it was pretty
> much Bob's recommendation.
>
> Anyway, I pre-baked the crust, glazed it with egg wash, and pre-heated
> the filling. JOC proscribed 35-45 minutes baking time. I pulled it out
> at 40 min.
>
> I just took the pie out of the oven and guess what?????
>
> The crust is soaked through with sugar custard anyway.
>
> Not entirely, but you can see it in big blotches, right through the
> clear glass pie pan.
>
> The crust is beautifully golden, the filling seems set but still a
> little jiggly (as the recipe proscribed). It looks great, except....the
> stupid filling soaked right through. That pie is NEVER coming out of
> that pie pan, is it?
>
> If I followed your tips for preventing this stupid thing from happening,
> and it happened anyway, what the heck did I do wrong?
>
> I am so upset over this. I so wanted this pie to be perfect and I took
> extra steps to avoid exactly what happened. I'm damn near ready to toss
> it and try again, but I can't really afford to do that.
>
> I guess there is nothing I can do now, but I am really ****ed off and
> had to vent.

Sheryl, I'm so sorry this happened to you. When you pre-baked the pastry,
did you by any chance prick it before baking? I don't recall what Bob
said, and I don't think I made a point of it, but unlike pre-baking for a
finished filling you're just going to pour in, a crust that will be baked a
second time with a filling in it should not be pricked for the first
baking.

If you didn't prick it first, then I'm clueless as to what caused the
problem. I have never had it happen under the same circumstances.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

in article , Wayne Boatwright at
wrote on 11/24/04 9:40 PM:

>> I guess there is nothing I can do now, but I am really ****ed off and
>> had to vent.
>
> Sheryl, I'm so sorry this happened to you. When you pre-baked the pastry,
> did you by any chance prick it before baking? I don't recall what Bob
> said, and I don't think I made a point of it, but unlike pre-baking for a
> finished filling you're just going to pour in, a crust that will be baked a
> second time with a filling in it should not be pricked for the first
> baking.
>
> If you didn't prick it first, then I'm clueless as to what caused the
> problem. I have never had it happen under the same circumstances.
>
> --
> Wayne in Phoenix

No.

I didn't prick the crust. I weighted it down under a layer of foil and about
a pound of rice (I really filled that pie crust with rice!)

I was so proud of how the crust puffed up a bit, because I really did this
the old-fashioned way, I didn't use the food processor, I used a fork and
really cut the shortening in by hand! I even followed a tip from one of the
cooking shows (Joanne Weir, maybe)? of freezing the butter and using a box
grater to achieve good flakiness.

I tried so hard to get this one right.
I'm so annoyed.

in article , Wayne Boatwright at
wrote on 11/24/04 9:40 PM:

>> I guess there is nothing I can do now, but I am really ****ed off and
>> had to vent.
>
> Sheryl, I'm so sorry this happened to you. When you pre-baked the pastry,
> did you by any chance prick it before baking? I don't recall what Bob
> said, and I don't think I made a point of it, but unlike pre-baking for a
> finished filling you're just going to pour in, a crust that will be baked a
> second time with a filling in it should not be pricked for the first
> baking.
>
> If you didn't prick it first, then I'm clueless as to what caused the
> problem. I have never had it happen under the same circumstances.
>
> --
> Wayne in Phoenix

No.

I didn't prick the crust. I weighted it down under a layer of foil and about
a pound of rice (I really filled that pie crust with rice!)

I was so proud of how the crust puffed up a bit, because I really did this
the old-fashioned way, I didn't use the food processor, I used a fork and
really cut the shortening in by hand! I even followed a tip from one of the
cooking shows (Joanne Weir, maybe)? of freezing the butter and using a box
grater to achieve good flakiness.

I tried so hard to get this one right.
I'm so annoyed.

Sheryl Rosen wrote:
> Remember last week I asked about how to avoid the pecan pie filling from
> soaking through the crust and fusing to the pie pan????
>
> Well, I took Bob and Wayne's advice, and I prebaked the crust and glazed it
> with egg wash.
>
> I also pre-heated the filling.
>
> I used the recipe from Joy Of Cooking, which is nearly identical to the Karo
> syrup recipe, except with twice as much butter. So it was pretty much Bob's
> recommendation.
>
> Anyway, I pre-baked the crust, glazed it with egg wash, and pre-heated the
> filling. JOC proscribed 35-45 minutes baking time. I pulled it out at 40
> min.
>
> I just took the pie out of the oven and guess what?????
>
> The crust is soaked through with sugar custard anyway.
>
> Not entirely, but you can see it in big blotches, right through the clear
> glass pie pan.
>
> The crust is beautifully golden, the filling seems set but still a little
> jiggly (as the recipe proscribed). It looks great, except....the stupid
> filling soaked right through. That pie is NEVER coming out of that pie pan,
> is it?
>
> If I followed your tips for preventing this stupid thing from happening, and
> it happened anyway, what the heck did I do wrong?
>
> I am so upset over this. I so wanted this pie to be perfect and I took extra
> steps to avoid exactly what happened. I'm damn near ready to toss it and
> try again, but I can't really afford to do that.
>
> I guess there is nothing I can do now, but I am really ****ed off and had to
> vent.
>



I'm sorry that happened, but the pie actually will still come out of the
pan OK. You will probably have a little extra getting out the first
piece, but even it will come out OK-ish. You'll be able to get a
spatula under all the rest of the pieces after you cut them and lift
them out without breaking the crust. *You are the only one that will
notice the syrupy bottoms on some of the pieces.* The crust should not
be soggy in spite of how in might look. It must have cracked, or had a
little hole in it or something. (It actually sounds like you were
trying too hard, and pie crusts can smell fear, just like a dog.) I've
baked pies before that I really wanted to be perfect, and then had the
bottom crust bubble up and lift completely off the pie plate and almost
to the top of the pie. Nobody knew but me, even though it was in a
clear glass pan for everyone to see. All they saw was the gorgeous top,
and the homemade crust, and it tasted delicious. Nobody saw the bottom.

I developed my recipe over the years to avoid the very problem you had,
(and to get them to bake evenly) and I haven't had a leaky pie in a long
time. But when a pecan pie does leak, it doesn't ruin anything like a
fruit pie might.

Serve your screwed up pie proudly. :-) It will be fine.

Best regards,
Bob

Sheryl Rosen wrote:
> Remember last week I asked about how to avoid the pecan pie filling from
> soaking through the crust and fusing to the pie pan????
>
> Well, I took Bob and Wayne's advice, and I prebaked the crust and glazed it
> with egg wash.
>
> I also pre-heated the filling.
>
> I used the recipe from Joy Of Cooking, which is nearly identical to the Karo
> syrup recipe, except with twice as much butter. So it was pretty much Bob's
> recommendation.
>
> Anyway, I pre-baked the crust, glazed it with egg wash, and pre-heated the
> filling. JOC proscribed 35-45 minutes baking time. I pulled it out at 40
> min.
>
> I just took the pie out of the oven and guess what?????
>
> The crust is soaked through with sugar custard anyway.
>
> Not entirely, but you can see it in big blotches, right through the clear
> glass pie pan.
>
> The crust is beautifully golden, the filling seems set but still a little
> jiggly (as the recipe proscribed). It looks great, except....the stupid
> filling soaked right through. That pie is NEVER coming out of that pie pan,
> is it?
>
> If I followed your tips for preventing this stupid thing from happening, and
> it happened anyway, what the heck did I do wrong?
>
> I am so upset over this. I so wanted this pie to be perfect and I took extra
> steps to avoid exactly what happened. I'm damn near ready to toss it and
> try again, but I can't really afford to do that.
>
> I guess there is nothing I can do now, but I am really ****ed off and had to
> vent.
>



I'm sorry that happened, but the pie actually will still come out of the
pan OK. You will probably have a little extra getting out the first
piece, but even it will come out OK-ish. You'll be able to get a
spatula under all the rest of the pieces after you cut them and lift
them out without breaking the crust. *You are the only one that will
notice the syrupy bottoms on some of the pieces.* The crust should not
be soggy in spite of how in might look. It must have cracked, or had a
little hole in it or something. (It actually sounds like you were
trying too hard, and pie crusts can smell fear, just like a dog.) I've
baked pies before that I really wanted to be perfect, and then had the
bottom crust bubble up and lift completely off the pie plate and almost
to the top of the pie. Nobody knew but me, even though it was in a
clear glass pan for everyone to see. All they saw was the gorgeous top,
and the homemade crust, and it tasted delicious. Nobody saw the bottom.

I developed my recipe over the years to avoid the very problem you had,
(and to get them to bake evenly) and I haven't had a leaky pie in a long
time. But when a pecan pie does leak, it doesn't ruin anything like a
fruit pie might.

Serve your screwed up pie proudly. :-) It will be fine.

Best regards,
Bob

Sheryl Rosen > wrote in
:

> in article , Wayne Boatwright at
> wrote on 11/24/04 9:40 PM:
>
>>> I guess there is nothing I can do now, but I am really ****ed off and
>>> had to vent.
>>
>> Sheryl, I'm so sorry this happened to you. When you pre-baked the
>> pastry, did you by any chance prick it before baking? I don't recall
>> what Bob said, and I don't think I made a point of it, but unlike
>> pre-baking for a finished filling you're just going to pour in, a crust
>> that will be baked a second time with a filling in it should not be
>> pricked for the first baking.
>>
>> If you didn't prick it first, then I'm clueless as to what caused the
>> problem. I have never had it happen under the same circumstances.
>>
>> --
>> Wayne in Phoenix
>
> No.
>
> I didn't prick the crust. I weighted it down under a layer of foil and
> about a pound of rice (I really filled that pie crust with rice!)
>
> I was so proud of how the crust puffed up a bit, because I really did
> this the old-fashioned way, I didn't use the food processor, I used a
> fork and really cut the shortening in by hand! I even followed a tip
> from one of the cooking shows (Joanne Weir, maybe)? of freezing the
> butter and using a box grater to achieve good flakiness.
>
> I tried so hard to get this one right.
> I'm so annoyed.

Sounds like you did it exactly right. I'm as puzzled as you are, and I'd
be ****ed too!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Sheryl Rosen > wrote in
:

> in article , Wayne Boatwright at
> wrote on 11/24/04 9:40 PM:
>
>>> I guess there is nothing I can do now, but I am really ****ed off and
>>> had to vent.
>>
>> Sheryl, I'm so sorry this happened to you. When you pre-baked the
>> pastry, did you by any chance prick it before baking? I don't recall
>> what Bob said, and I don't think I made a point of it, but unlike
>> pre-baking for a finished filling you're just going to pour in, a crust
>> that will be baked a second time with a filling in it should not be
>> pricked for the first baking.
>>
>> If you didn't prick it first, then I'm clueless as to what caused the
>> problem. I have never had it happen under the same circumstances.
>>
>> --
>> Wayne in Phoenix
>
> No.
>
> I didn't prick the crust. I weighted it down under a layer of foil and
> about a pound of rice (I really filled that pie crust with rice!)
>
> I was so proud of how the crust puffed up a bit, because I really did
> this the old-fashioned way, I didn't use the food processor, I used a
> fork and really cut the shortening in by hand! I even followed a tip
> from one of the cooking shows (Joanne Weir, maybe)? of freezing the
> butter and using a box grater to achieve good flakiness.
>
> I tried so hard to get this one right.
> I'm so annoyed.

Sounds like you did it exactly right. I'm as puzzled as you are, and I'd
be ****ed too!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Sheryl Rosen wrote:


> The crust is beautifully golden, the filling seems set but still a little
> jiggly (as the recipe proscribed). It looks great, except....the stupid
> filling soaked right through. That pie is NEVER coming out of that pie pan,
> is it?

I wouldn't be upset, feed me pecan pie, I'm not going to argue about
the crust.

nancy

Sheryl Rosen wrote:


> The crust is beautifully golden, the filling seems set but still a little
> jiggly (as the recipe proscribed). It looks great, except....the stupid
> filling soaked right through. That pie is NEVER coming out of that pie pan,
> is it?

I wouldn't be upset, feed me pecan pie, I'm not going to argue about
the crust.

nancy

>Sheryl Rosen writes:
>
>Remember last week I asked about how to avoid the pecan pie filling from
>soaking through the crust and fusing to the pie pan????
>
>Well, I took Bob and Wayne's advice, and I prebaked the crust and glazed it
>with egg wash.
>
>I also pre-heated the filling.
>
>I used the recipe from Joy Of Cooking, which is nearly identical to the Karo
>syrup recipe, except with twice as much butter. So it was pretty much Bob's
>recommendation.
>
>Anyway, I pre-baked the crust, glazed it with egg wash, and pre-heated the
>filling. JOC proscribed 35-45 minutes baking time. I pulled it out at 40
>min.
>
>I just took the pie out of the oven and guess what?????
>
>The crust is soaked through with sugar custard anyway.
>
>Not entirely, but you can see it in big blotches, right through the clear
>glass pie pan.
>
>The crust is beautifully golden, the filling seems set but still a little
>jiggly (as the recipe proscribed). It looks great, except....the stupid
>filling soaked right through. That pie is NEVER coming out of that pie pan,
>is it?
>
>If I followed your tips for preventing this stupid thing from happening, and
>it happened anyway, what the heck did I do wrong?
>
>I am so upset over this. I so wanted this pie to be perfect and I took extra
>steps to avoid exactly what happened. I'm damn near ready to toss it and
>try again, but I can't really afford to do that.
>
>I guess there is nothing I can do now, but I am really ****ed off and had to
>vent.

I know it seems pie-in-your-face obvious but it sure sounds like the crust was
simply too thin. Also I wouldn't bake pies in glass pans, especially not pecan
pie.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Sheryl Rosen writes:
>
>Remember last week I asked about how to avoid the pecan pie filling from
>soaking through the crust and fusing to the pie pan????
>
>Well, I took Bob and Wayne's advice, and I prebaked the crust and glazed it
>with egg wash.
>
>I also pre-heated the filling.
>
>I used the recipe from Joy Of Cooking, which is nearly identical to the Karo
>syrup recipe, except with twice as much butter. So it was pretty much Bob's
>recommendation.
>
>Anyway, I pre-baked the crust, glazed it with egg wash, and pre-heated the
>filling. JOC proscribed 35-45 minutes baking time. I pulled it out at 40
>min.
>
>I just took the pie out of the oven and guess what?????
>
>The crust is soaked through with sugar custard anyway.
>
>Not entirely, but you can see it in big blotches, right through the clear
>glass pie pan.
>
>The crust is beautifully golden, the filling seems set but still a little
>jiggly (as the recipe proscribed). It looks great, except....the stupid
>filling soaked right through. That pie is NEVER coming out of that pie pan,
>is it?
>
>If I followed your tips for preventing this stupid thing from happening, and
>it happened anyway, what the heck did I do wrong?
>
>I am so upset over this. I so wanted this pie to be perfect and I took extra
>steps to avoid exactly what happened. I'm damn near ready to toss it and
>try again, but I can't really afford to do that.
>
>I guess there is nothing I can do now, but I am really ****ed off and had to
>vent.

I know it seems pie-in-your-face obvious but it sure sounds like the crust was
simply too thin. Also I wouldn't bake pies in glass pans, especially not pecan
pie.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

in article , Nancy Young at
wrote on 11/24/04 10:43 PM:

> Sheryl Rosen wrote:
>
>
>> The crust is beautifully golden, the filling seems set but still a little
>> jiggly (as the recipe proscribed). It looks great, except....the stupid
>> filling soaked right through. That pie is NEVER coming out of that pie pan,
>> is it?
>
> I wouldn't be upset, feed me pecan pie, I'm not going to argue about
> the crust.
>
> nancy


I just looked at it again, now that its cooled off.
I could have pulled it out 5 minutes sooner...the top is a bit over browned.
:-( Not burned, yet. But definitely over-browned.

If there is a next time, I'll make the double crust recipe (Instead of
halving it, like the recipe said to) and roll it out to the same thickness.
Maybe it was just too thin, maybe it's that simple. But it did say it was
suitable for a 10 inch pan. Which is what I used. Oh well. Whatever.

Can't do anything about it now.

Maybe by the time we get to the pie, the wine will have kicked in
sufficiently and no one will care!

in article , Nancy Young at
wrote on 11/24/04 10:43 PM:

> Sheryl Rosen wrote:
>
>
>> The crust is beautifully golden, the filling seems set but still a little
>> jiggly (as the recipe proscribed). It looks great, except....the stupid
>> filling soaked right through. That pie is NEVER coming out of that pie pan,
>> is it?
>
> I wouldn't be upset, feed me pecan pie, I'm not going to argue about
> the crust.
>
> nancy


I just looked at it again, now that its cooled off.
I could have pulled it out 5 minutes sooner...the top is a bit over browned.
:-( Not burned, yet. But definitely over-browned.

If there is a next time, I'll make the double crust recipe (Instead of
halving it, like the recipe said to) and roll it out to the same thickness.
Maybe it was just too thin, maybe it's that simple. But it did say it was
suitable for a 10 inch pan. Which is what I used. Oh well. Whatever.

Can't do anything about it now.

Maybe by the time we get to the pie, the wine will have kicked in
sufficiently and no one will care!

Sheryl Rosen > wrote in
:

> in article , Nancy Young at
> wrote on 11/24/04 10:43 PM:
>
>> Sheryl Rosen wrote:
>>
>>
>>> The crust is beautifully golden, the filling seems set but still a
>>> little jiggly (as the recipe proscribed). It looks great,
>>> except....the stupid filling soaked right through. That pie is NEVER
>>> coming out of that pie pan, is it?
>>
>> I wouldn't be upset, feed me pecan pie, I'm not going to argue about
>> the crust.
>>
>> nancy
>
>
> I just looked at it again, now that its cooled off.
> I could have pulled it out 5 minutes sooner...the top is a bit over
> browned.
>:-( Not burned, yet. But definitely over-browned.
>
> If there is a next time, I'll make the double crust recipe (Instead of
> halving it, like the recipe said to) and roll it out to the same
> thickness. Maybe it was just too thin, maybe it's that simple. But it
> did say it was suitable for a 10 inch pan. Which is what I used. Oh
> well. Whatever.
>
> Can't do anything about it now.
>
> Maybe by the time we get to the pie, the wine will have kicked in
> sufficiently and no one will care!

Sheryl, I don't know how thick you rolled it, but I try to maintain a 1/8-
inch thickness throughout. Any thicker and I think it ends up too doughy.
Any thinner and I think it's a potential problem. For 10-inch Pyrex pie
plate I use 1-1/2 cups flour, 5-6 ounnces of combined fats, 3/4 teaspoon
salt, and about 4 tablespoons of ice water.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Sheryl Rosen > wrote in
:

> in article , Nancy Young at
> wrote on 11/24/04 10:43 PM:
>
>> Sheryl Rosen wrote:
>>
>>
>>> The crust is beautifully golden, the filling seems set but still a
>>> little jiggly (as the recipe proscribed). It looks great,
>>> except....the stupid filling soaked right through. That pie is NEVER
>>> coming out of that pie pan, is it?
>>
>> I wouldn't be upset, feed me pecan pie, I'm not going to argue about
>> the crust.
>>
>> nancy
>
>
> I just looked at it again, now that its cooled off.
> I could have pulled it out 5 minutes sooner...the top is a bit over
> browned.
>:-( Not burned, yet. But definitely over-browned.
>
> If there is a next time, I'll make the double crust recipe (Instead of
> halving it, like the recipe said to) and roll it out to the same
> thickness. Maybe it was just too thin, maybe it's that simple. But it
> did say it was suitable for a 10 inch pan. Which is what I used. Oh
> well. Whatever.
>
> Can't do anything about it now.
>
> Maybe by the time we get to the pie, the wine will have kicked in
> sufficiently and no one will care!

Sheryl, I don't know how thick you rolled it, but I try to maintain a 1/8-
inch thickness throughout. Any thicker and I think it ends up too doughy.
Any thinner and I think it's a potential problem. For 10-inch Pyrex pie
plate I use 1-1/2 cups flour, 5-6 ounnces of combined fats, 3/4 teaspoon
salt, and about 4 tablespoons of ice water.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne Boatwright wrote:
> Sheryl Rosen > wrote in
> :
>
>
>>in article , Nancy Young at
wrote on 11/24/04 10:43 PM:
>>
>>
>>>Sheryl Rosen wrote:
>>>
>>>
>>>
>>>>The crust is beautifully golden, the filling seems set but still a
>>>>little jiggly (as the recipe proscribed). It looks great,
>>>>except....the stupid filling soaked right through. That pie is NEVER
>>>>coming out of that pie pan, is it?
>>>
>>>I wouldn't be upset, feed me pecan pie, I'm not going to argue about
>>>the crust.
>>>
>>>nancy
>>
>>
>>I just looked at it again, now that its cooled off.
>>I could have pulled it out 5 minutes sooner...the top is a bit over
>>browned.
>>:-( Not burned, yet. But definitely over-browned.
>>
>>If there is a next time, I'll make the double crust recipe (Instead of
>>halving it, like the recipe said to) and roll it out to the same
>>thickness. Maybe it was just too thin, maybe it's that simple. But it
>>did say it was suitable for a 10 inch pan. Which is what I used. Oh
>>well. Whatever.
>>
>>Can't do anything about it now.
>>
>>Maybe by the time we get to the pie, the wine will have kicked in
>>sufficiently and no one will care!
>
>
> Sheryl, I don't know how thick you rolled it, but I try to maintain a 1/8-
> inch thickness throughout. Any thicker and I think it ends up too doughy.
> Any thinner and I think it's a potential problem. For 10-inch Pyrex pie
> plate I use 1-1/2 cups flour, 5-6 ounnces of combined fats, 3/4 teaspoon
> salt, and about 4 tablespoons of ice water.
>


Y'all might be on to something about the thickness.

For an old 10" pie pan (a little deeper than the new 10"-ers), or a deep
9.5" pan, I use 1 1/2 cups flour, a heaping 1/2 tsp salt, 6 Tbsp lard
(plus that extra 1 Tbsp of butter leftover from the filling), and 4 to 5
Tbsp ice water.

Bob

Wayne Boatwright wrote:
> Sheryl Rosen > wrote in
> :
>
>
>>in article , Nancy Young at
wrote on 11/24/04 10:43 PM:
>>
>>
>>>Sheryl Rosen wrote:
>>>
>>>
>>>
>>>>The crust is beautifully golden, the filling seems set but still a
>>>>little jiggly (as the recipe proscribed). It looks great,
>>>>except....the stupid filling soaked right through. That pie is NEVER
>>>>coming out of that pie pan, is it?
>>>
>>>I wouldn't be upset, feed me pecan pie, I'm not going to argue about
>>>the crust.
>>>
>>>nancy
>>
>>
>>I just looked at it again, now that its cooled off.
>>I could have pulled it out 5 minutes sooner...the top is a bit over
>>browned.
>>:-( Not burned, yet. But definitely over-browned.
>>
>>If there is a next time, I'll make the double crust recipe (Instead of
>>halving it, like the recipe said to) and roll it out to the same
>>thickness. Maybe it was just too thin, maybe it's that simple. But it
>>did say it was suitable for a 10 inch pan. Which is what I used. Oh
>>well. Whatever.
>>
>>Can't do anything about it now.
>>
>>Maybe by the time we get to the pie, the wine will have kicked in
>>sufficiently and no one will care!
>
>
> Sheryl, I don't know how thick you rolled it, but I try to maintain a 1/8-
> inch thickness throughout. Any thicker and I think it ends up too doughy.
> Any thinner and I think it's a potential problem. For 10-inch Pyrex pie
> plate I use 1-1/2 cups flour, 5-6 ounnces of combined fats, 3/4 teaspoon
> salt, and about 4 tablespoons of ice water.
>


Y'all might be on to something about the thickness.

For an old 10" pie pan (a little deeper than the new 10"-ers), or a deep
9.5" pan, I use 1 1/2 cups flour, a heaping 1/2 tsp salt, 6 Tbsp lard
(plus that extra 1 Tbsp of butter leftover from the filling), and 4 to 5
Tbsp ice water.

Bob

in article , zxcvbob at
wrote on 11/24/04 11:58 PM:

> Wayne Boatwright wrote:
>> Sheryl Rosen > wrote in
>> :
>>
>>
>>> in article , Nancy Young at
>>> wrote on 11/24/04 10:43 PM:
>>>
>>>
>>>> Sheryl Rosen wrote:
>>>>
>>>>
>>>>
>>>>> The crust is beautifully golden, the filling seems set but still a
>>>>> little jiggly (as the recipe proscribed). It looks great,
>>>>> except....the stupid filling soaked right through. That pie is NEVER
>>>>> coming out of that pie pan, is it?
>>>>
>>>> I wouldn't be upset, feed me pecan pie, I'm not going to argue about
>>>> the crust.
>>>>
>>>> nancy
>>>
>>>
>>> I just looked at it again, now that its cooled off.
>>> I could have pulled it out 5 minutes sooner...the top is a bit over
>>> browned.
>>> :-( Not burned, yet. But definitely over-browned.
>>>
>>> If there is a next time, I'll make the double crust recipe (Instead of
>>> halving it, like the recipe said to) and roll it out to the same
>>> thickness. Maybe it was just too thin, maybe it's that simple. But it
>>> did say it was suitable for a 10 inch pan. Which is what I used. Oh
>>> well. Whatever.
>>>
>>> Can't do anything about it now.
>>>
>>> Maybe by the time we get to the pie, the wine will have kicked in
>>> sufficiently and no one will care!
>>
>>
>> Sheryl, I don't know how thick you rolled it, but I try to maintain a 1/8-
>> inch thickness throughout. Any thicker and I think it ends up too doughy.
>> Any thinner and I think it's a potential problem. For 10-inch Pyrex pie
>> plate I use 1-1/2 cups flour, 5-6 ounnces of combined fats, 3/4 teaspoon
>> salt, and about 4 tablespoons of ice water.
>>
>
>
> Y'all might be on to something about the thickness.
>
> For an old 10" pie pan (a little deeper than the new 10"-ers), or a deep
> 9.5" pan, I use 1 1/2 cups flour, a heaping 1/2 tsp salt, 6 Tbsp lard
> (plus that extra 1 Tbsp of butter leftover from the filling), and 4 to 5
> Tbsp ice water.
>
> Bob

I started with 1 1/4 cups flour, 2 tablespoons of shortening, half a tsp
salt and the same of sugar, 4 tablespoons butter, it was about 4 tablespoons
of ice water...it came together but was a little too wet so I added in more
flour, worked it gently until it was smooth and pliable, maybe 2-3 turned of
the dough, nothing major. Probably came to 1.5 cups of flour, by the time I
was done.

I let it rest for maybe 15 minutes (should have been longer, maybe, I
dunno), then rolled it out.

Fit it into the pie pan and away I went. It was even, I didn't measure it
but it was about 12 inches around. There was enough to fold the top edge
once.

The pan was a pyrex pan, deep dish, and the bottom was imprinted "24 cm",
not 10 inches. But I measured it and it was pretty darn close to 10 inches,
if it wasn't right on the money.

I didn't measure the thickness. I do that for cookies or rugelach, but not
for pies, b/c the crust has to fit into the pan.

I dunno...I need to stop obsessing over this stupid pie. I'm just
disappointed b/c I tried so hard to avoid exactly what happened. Oh well.

in article , zxcvbob at
wrote on 11/24/04 11:58 PM:

> Wayne Boatwright wrote:
>> Sheryl Rosen > wrote in
>> :
>>
>>
>>> in article , Nancy Young at
>>> wrote on 11/24/04 10:43 PM:
>>>
>>>
>>>> Sheryl Rosen wrote:
>>>>
>>>>
>>>>
>>>>> The crust is beautifully golden, the filling seems set but still a
>>>>> little jiggly (as the recipe proscribed). It looks great,
>>>>> except....the stupid filling soaked right through. That pie is NEVER
>>>>> coming out of that pie pan, is it?
>>>>
>>>> I wouldn't be upset, feed me pecan pie, I'm not going to argue about
>>>> the crust.
>>>>
>>>> nancy
>>>
>>>
>>> I just looked at it again, now that its cooled off.
>>> I could have pulled it out 5 minutes sooner...the top is a bit over
>>> browned.
>>> :-( Not burned, yet. But definitely over-browned.
>>>
>>> If there is a next time, I'll make the double crust recipe (Instead of
>>> halving it, like the recipe said to) and roll it out to the same
>>> thickness. Maybe it was just too thin, maybe it's that simple. But it
>>> did say it was suitable for a 10 inch pan. Which is what I used. Oh
>>> well. Whatever.
>>>
>>> Can't do anything about it now.
>>>
>>> Maybe by the time we get to the pie, the wine will have kicked in
>>> sufficiently and no one will care!
>>
>>
>> Sheryl, I don't know how thick you rolled it, but I try to maintain a 1/8-
>> inch thickness throughout. Any thicker and I think it ends up too doughy.
>> Any thinner and I think it's a potential problem. For 10-inch Pyrex pie
>> plate I use 1-1/2 cups flour, 5-6 ounnces of combined fats, 3/4 teaspoon
>> salt, and about 4 tablespoons of ice water.
>>
>
>
> Y'all might be on to something about the thickness.
>
> For an old 10" pie pan (a little deeper than the new 10"-ers), or a deep
> 9.5" pan, I use 1 1/2 cups flour, a heaping 1/2 tsp salt, 6 Tbsp lard
> (plus that extra 1 Tbsp of butter leftover from the filling), and 4 to 5
> Tbsp ice water.
>
> Bob

I started with 1 1/4 cups flour, 2 tablespoons of shortening, half a tsp
salt and the same of sugar, 4 tablespoons butter, it was about 4 tablespoons
of ice water...it came together but was a little too wet so I added in more
flour, worked it gently until it was smooth and pliable, maybe 2-3 turned of
the dough, nothing major. Probably came to 1.5 cups of flour, by the time I
was done.

I let it rest for maybe 15 minutes (should have been longer, maybe, I
dunno), then rolled it out.

Fit it into the pie pan and away I went. It was even, I didn't measure it
but it was about 12 inches around. There was enough to fold the top edge
once.

The pan was a pyrex pan, deep dish, and the bottom was imprinted "24 cm",
not 10 inches. But I measured it and it was pretty darn close to 10 inches,
if it wasn't right on the money.

I didn't measure the thickness. I do that for cookies or rugelach, but not
for pies, b/c the crust has to fit into the pan.

I dunno...I need to stop obsessing over this stupid pie. I'm just
disappointed b/c I tried so hard to avoid exactly what happened. Oh well.

Sheryl Rosen > wrote in
:

> in article , zxcvbob at
> wrote on 11/24/04 11:58 PM:
>
>> Wayne Boatwright wrote:
>>> Sheryl Rosen > wrote in
>>> :
>>>
>>>
>>>> in article , Nancy Young at
>>>> wrote on 11/24/04 10:43 PM:
>>>>
>>>>
>>>>> Sheryl Rosen wrote:
>>>>>
>>>>>
>>>>>
>>>>>> The crust is beautifully golden, the filling seems set but still a
>>>>>> little jiggly (as the recipe proscribed). It looks great,
>>>>>> except....the stupid filling soaked right through. That pie is
>>>>>> NEVER coming out of that pie pan, is it?
>>>>>
>>>>> I wouldn't be upset, feed me pecan pie, I'm not going to argue about
>>>>> the crust.
>>>>>
>>>>> nancy
>>>>
>>>>
>>>> I just looked at it again, now that its cooled off.
>>>> I could have pulled it out 5 minutes sooner...the top is a bit over
>>>> browned.
>>>> :-( Not burned, yet. But definitely over-browned.
>>>>
>>>> If there is a next time, I'll make the double crust recipe (Instead
>>>> of halving it, like the recipe said to) and roll it out to the same
>>>> thickness. Maybe it was just too thin, maybe it's that simple. But it
>>>> did say it was suitable for a 10 inch pan. Which is what I used. Oh
>>>> well. Whatever.
>>>>
>>>> Can't do anything about it now.
>>>>
>>>> Maybe by the time we get to the pie, the wine will have kicked in
>>>> sufficiently and no one will care!
>>>
>>>
>>> Sheryl, I don't know how thick you rolled it, but I try to maintain a
>>> 1/8- inch thickness throughout. Any thicker and I think it ends up
>>> too doughy. Any thinner and I think it's a potential problem. For
>>> 10-inch Pyrex pie plate I use 1-1/2 cups flour, 5-6 ounnces of
>>> combined fats, 3/4 teaspoon salt, and about 4 tablespoons of ice
>>> water.
>>>
>>
>>
>> Y'all might be on to something about the thickness.
>>
>> For an old 10" pie pan (a little deeper than the new 10"-ers), or a
>> deep 9.5" pan, I use 1 1/2 cups flour, a heaping 1/2 tsp salt, 6 Tbsp
>> lard (plus that extra 1 Tbsp of butter leftover from the filling), and
>> 4 to 5 Tbsp ice water.
>>
>> Bob
>
> I started with 1 1/4 cups flour, 2 tablespoons of shortening, half a tsp
> salt and the same of sugar, 4 tablespoons butter, it was about 4
> tablespoons of ice water...it came together but was a little too wet so
> I added in more flour, worked it gently until it was smooth and pliable,
> maybe 2-3 turned of the dough, nothing major. Probably came to 1.5 cups
> of flour, by the time I was done.
>
> I let it rest for maybe 15 minutes (should have been longer, maybe, I
> dunno), then rolled it out.
>
> Fit it into the pie pan and away I went. It was even, I didn't measure
> it but it was about 12 inches around. There was enough to fold the top
> edge once.
>
> The pan was a pyrex pan, deep dish, and the bottom was imprinted "24
> cm", not 10 inches. But I measured it and it was pretty darn close to
> 10 inches, if it wasn't right on the money.
>
> I didn't measure the thickness. I do that for cookies or rugelach, but
> not for pies, b/c the crust has to fit into the pan.
>
> I dunno...I need to stop obsessing over this stupid pie. I'm just
> disappointed b/c I tried so hard to avoid exactly what happened. Oh
> well.
>

Sure sounds like you did all the right things, so it must have just been a
fluke. I'd try the same thing again sometime. I'm sure this pie will
still be delicious.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Sheryl Rosen > wrote in
:

> in article , zxcvbob at
> wrote on 11/24/04 11:58 PM:
>
>> Wayne Boatwright wrote:
>>> Sheryl Rosen > wrote in
>>> :
>>>
>>>
>>>> in article , Nancy Young at
>>>> wrote on 11/24/04 10:43 PM:
>>>>
>>>>
>>>>> Sheryl Rosen wrote:
>>>>>
>>>>>
>>>>>
>>>>>> The crust is beautifully golden, the filling seems set but still a
>>>>>> little jiggly (as the recipe proscribed). It looks great,
>>>>>> except....the stupid filling soaked right through. That pie is
>>>>>> NEVER coming out of that pie pan, is it?
>>>>>
>>>>> I wouldn't be upset, feed me pecan pie, I'm not going to argue about
>>>>> the crust.
>>>>>
>>>>> nancy
>>>>
>>>>
>>>> I just looked at it again, now that its cooled off.
>>>> I could have pulled it out 5 minutes sooner...the top is a bit over
>>>> browned.
>>>> :-( Not burned, yet. But definitely over-browned.
>>>>
>>>> If there is a next time, I'll make the double crust recipe (Instead
>>>> of halving it, like the recipe said to) and roll it out to the same
>>>> thickness. Maybe it was just too thin, maybe it's that simple. But it
>>>> did say it was suitable for a 10 inch pan. Which is what I used. Oh
>>>> well. Whatever.
>>>>
>>>> Can't do anything about it now.
>>>>
>>>> Maybe by the time we get to the pie, the wine will have kicked in
>>>> sufficiently and no one will care!
>>>
>>>
>>> Sheryl, I don't know how thick you rolled it, but I try to maintain a
>>> 1/8- inch thickness throughout. Any thicker and I think it ends up
>>> too doughy. Any thinner and I think it's a potential problem. For
>>> 10-inch Pyrex pie plate I use 1-1/2 cups flour, 5-6 ounnces of
>>> combined fats, 3/4 teaspoon salt, and about 4 tablespoons of ice
>>> water.
>>>
>>
>>
>> Y'all might be on to something about the thickness.
>>
>> For an old 10" pie pan (a little deeper than the new 10"-ers), or a
>> deep 9.5" pan, I use 1 1/2 cups flour, a heaping 1/2 tsp salt, 6 Tbsp
>> lard (plus that extra 1 Tbsp of butter leftover from the filling), and
>> 4 to 5 Tbsp ice water.
>>
>> Bob
>
> I started with 1 1/4 cups flour, 2 tablespoons of shortening, half a tsp
> salt and the same of sugar, 4 tablespoons butter, it was about 4
> tablespoons of ice water...it came together but was a little too wet so
> I added in more flour, worked it gently until it was smooth and pliable,
> maybe 2-3 turned of the dough, nothing major. Probably came to 1.5 cups
> of flour, by the time I was done.
>
> I let it rest for maybe 15 minutes (should have been longer, maybe, I
> dunno), then rolled it out.
>
> Fit it into the pie pan and away I went. It was even, I didn't measure
> it but it was about 12 inches around. There was enough to fold the top
> edge once.
>
> The pan was a pyrex pan, deep dish, and the bottom was imprinted "24
> cm", not 10 inches. But I measured it and it was pretty darn close to
> 10 inches, if it wasn't right on the money.
>
> I didn't measure the thickness. I do that for cookies or rugelach, but
> not for pies, b/c the crust has to fit into the pan.
>
> I dunno...I need to stop obsessing over this stupid pie. I'm just
> disappointed b/c I tried so hard to avoid exactly what happened. Oh
> well.
>

Sure sounds like you did all the right things, so it must have just been a
fluke. I'd try the same thing again sometime. I'm sure this pie will
still be delicious.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Sheryl Rosen wrote:
> Remember last week I asked about how to avoid the pecan pie filling from
> soaking through the crust and fusing to the pie pan????
>
> Well, I took Bob and Wayne's advice, and I prebaked the crust and glazed it
> with egg wash.
>
> I also pre-heated the filling.
>
> I used the recipe from Joy Of Cooking, which is nearly identical to the Karo
> syrup recipe, except with twice as much butter. So it was pretty much Bob's
> recommendation.
>
> Anyway, I pre-baked the crust, glazed it with egg wash, and pre-heated the
> filling. JOC proscribed 35-45 minutes baking time. I pulled it out at 40
> min.
>
> I just took the pie out of the oven and guess what?????
>
> The crust is soaked through with sugar custard anyway.
>
> Not entirely, but you can see it in big blotches, right through the clear
> glass pie pan.
>
> The crust is beautifully golden, the filling seems set but still a little
> jiggly (as the recipe proscribed). It looks great, except....the stupid
> filling soaked right through. That pie is NEVER coming out of that pie pan,
> is it?
>
> If I followed your tips for preventing this stupid thing from happening, and
> it happened anyway, what the heck did I do wrong?
>
> I am so upset over this. I so wanted this pie to be perfect and I took extra
> steps to avoid exactly what happened. I'm damn near ready to toss it and
> try again, but I can't really afford to do that.
>
> I guess there is nothing I can do now, but I am really ****ed off and had to
> vent.

I totally know how you feel. I also make a pecan (and pumpkin) pie each
TG and/or Christmas too. Last year I had a hard sugary bottomed pie pan
(also glass) & could hardly get the pie out. It had encrusted it's self
to the pan. I think I overcooked it a little. I think I also made the
crust too thin.

I made my pecan pie & pumpkin pie tonight too. This year I tried to
correct the seepage problem in the pecan by making the crust a little
thicker & careful inspection for holes. I still had a little seepage
about a quarter in diameter in the center. Thankfully thats ALL that
happened.

Sheryl Rosen wrote:
> Remember last week I asked about how to avoid the pecan pie filling from
> soaking through the crust and fusing to the pie pan????
>
> Well, I took Bob and Wayne's advice, and I prebaked the crust and glazed it
> with egg wash.
>
> I also pre-heated the filling.
>
> I used the recipe from Joy Of Cooking, which is nearly identical to the Karo
> syrup recipe, except with twice as much butter. So it was pretty much Bob's
> recommendation.
>
> Anyway, I pre-baked the crust, glazed it with egg wash, and pre-heated the
> filling. JOC proscribed 35-45 minutes baking time. I pulled it out at 40
> min.
>
> I just took the pie out of the oven and guess what?????
>
> The crust is soaked through with sugar custard anyway.
>
> Not entirely, but you can see it in big blotches, right through the clear
> glass pie pan.
>
> The crust is beautifully golden, the filling seems set but still a little
> jiggly (as the recipe proscribed). It looks great, except....the stupid
> filling soaked right through. That pie is NEVER coming out of that pie pan,
> is it?
>
> If I followed your tips for preventing this stupid thing from happening, and
> it happened anyway, what the heck did I do wrong?
>
> I am so upset over this. I so wanted this pie to be perfect and I took extra
> steps to avoid exactly what happened. I'm damn near ready to toss it and
> try again, but I can't really afford to do that.
>
> I guess there is nothing I can do now, but I am really ****ed off and had to
> vent.

I totally know how you feel. I also make a pecan (and pumpkin) pie each
TG and/or Christmas too. Last year I had a hard sugary bottomed pie pan
(also glass) & could hardly get the pie out. It had encrusted it's self
to the pan. I think I overcooked it a little. I think I also made the
crust too thin.

I made my pecan pie & pumpkin pie tonight too. This year I tried to
correct the seepage problem in the pecan by making the crust a little
thicker & careful inspection for holes. I still had a little seepage
about a quarter in diameter in the center. Thankfully thats ALL that
happened.

On Wed, 24 Nov 2004 21:29:15 -0500, Sheryl Rosen
> wrote:

>I am so upset over this. I so wanted this pie to be perfect and I took extra
>steps to avoid exactly what happened. I'm damn near ready to toss it and
>try again, but I can't really afford to do that.

I know this isn't required...but I spray EVERYTHING with Pam before
cooking and/or baking. It is a miracle product.

On Wed, 24 Nov 2004 21:29:15 -0500, Sheryl Rosen
> wrote:

>I am so upset over this. I so wanted this pie to be perfect and I took extra
>steps to avoid exactly what happened. I'm damn near ready to toss it and
>try again, but I can't really afford to do that.

I know this isn't required...but I spray EVERYTHING with Pam before
cooking and/or baking. It is a miracle product.

Sheryl Rosen wrote:

> Maybe by the time we get to the pie, the wine will have kicked in
> sufficiently and no one will care!

Do not worry about it, just enjoy your pie. I am sure it will taste
great. You did everything you could and it happened anyway. No big
deal. Enjoy your friends and family.

Or, you could always mail the pie to me!

Becca

Sheryl Rosen wrote:

> Maybe by the time we get to the pie, the wine will have kicked in
> sufficiently and no one will care!

Do not worry about it, just enjoy your pie. I am sure it will taste
great. You did everything you could and it happened anyway. No big
deal. Enjoy your friends and family.

Or, you could always mail the pie to me!

Becca

Sheryl Rosen wrote:

> Maybe by the time we get to the pie, the wine will have kicked in
> sufficiently and no one will care!

Do not worry about it, just enjoy your pie. I am sure it will taste
great. You did everything you could and it happened anyway. No big
deal. Enjoy your friends and family.

Or, you could always mail the pie to me!

Becca

in article , Ida Slapter at
wrote on 11/25/04 8:02 AM:

> On Wed, 24 Nov 2004 21:29:15 -0500, Sheryl Rosen
> > wrote:
>
>> I am so upset over this. I so wanted this pie to be perfect and I took extra
>> steps to avoid exactly what happened. I'm damn near ready to toss it and
>> try again, but I can't really afford to do that.
>
> I know this isn't required...but I spray EVERYTHING with Pam before
> cooking and/or baking. It is a miracle product.
>
>

Yahhbut....I think spraying a pie pan with Pam before putting the crust in
is a recipe for disaster.

Pam is grease. Pie crust is grease and flour. You're just adding more
grease to it. I would think that would ruin it.

The question isn't how to keep the seeped sugar from sticking to the pan.
The question is how to keep the sugar from seeping through the f#&*ing
crust!

in article , Ida Slapter at
wrote on 11/25/04 8:02 AM:

> On Wed, 24 Nov 2004 21:29:15 -0500, Sheryl Rosen
> > wrote:
>
>> I am so upset over this. I so wanted this pie to be perfect and I took extra
>> steps to avoid exactly what happened. I'm damn near ready to toss it and
>> try again, but I can't really afford to do that.
>
> I know this isn't required...but I spray EVERYTHING with Pam before
> cooking and/or baking. It is a miracle product.
>
>

Yahhbut....I think spraying a pie pan with Pam before putting the crust in
is a recipe for disaster.

Pam is grease. Pie crust is grease and flour. You're just adding more
grease to it. I would think that would ruin it.

The question isn't how to keep the seeped sugar from sticking to the pan.
The question is how to keep the sugar from seeping through the f#&*ing
crust!

in article , Ida Slapter at
wrote on 11/25/04 8:02 AM:

> On Wed, 24 Nov 2004 21:29:15 -0500, Sheryl Rosen
> > wrote:
>
>> I am so upset over this. I so wanted this pie to be perfect and I took extra
>> steps to avoid exactly what happened. I'm damn near ready to toss it and
>> try again, but I can't really afford to do that.
>
> I know this isn't required...but I spray EVERYTHING with Pam before
> cooking and/or baking. It is a miracle product.
>
>

Yahhbut....I think spraying a pie pan with Pam before putting the crust in
is a recipe for disaster.

Pam is grease. Pie crust is grease and flour. You're just adding more
grease to it. I would think that would ruin it.

The question isn't how to keep the seeped sugar from sticking to the pan.
The question is how to keep the sugar from seeping through the f#&*ing
crust!

On Thu, 25 Nov 2004 08:28:08 -0500, Sheryl Rosen
> wrote:

>Yahhbut....I think spraying a pie pan with Pam before putting the crust in
>is a recipe for disaster.

Everything else failed for you....why don't YOU try it, and then
comment.

Besides....I bet that pie will taste great.....with a little scoop of
vanilla ice cream on top!! Happy Thanksgiving to you and yours.

On Thu, 25 Nov 2004 08:28:08 -0500, Sheryl Rosen
> wrote:

>Yahhbut....I think spraying a pie pan with Pam before putting the crust in
>is a recipe for disaster.

Everything else failed for you....why don't YOU try it, and then
comment.

Besides....I bet that pie will taste great.....with a little scoop of
vanilla ice cream on top!! Happy Thanksgiving to you and yours.

PENMART01 wrote:


> I know it seems pie-in-your-face obvious but it sure sounds like the crust
was
> simply too thin. Also I wouldn't bake pies in glass pans, especially not
pecan
> pie.


Besides which who ever got royally upset about a friggin' pie not coming out
perfect...SHEESH!

Such a person should ingest a chill pill or keep out of the kitchen
completely...it's a day of joy, no reason to get all neurotic and whiny
about the mishegoss of some dumb pie crust...go figure.

--
Best
Greg

PENMART01 wrote:


> I know it seems pie-in-your-face obvious but it sure sounds like the crust
was
> simply too thin. Also I wouldn't bake pies in glass pans, especially not
pecan
> pie.


Besides which who ever got royally upset about a friggin' pie not coming out
perfect...SHEESH!

Such a person should ingest a chill pill or keep out of the kitchen
completely...it's a day of joy, no reason to get all neurotic and whiny
about the mishegoss of some dumb pie crust...go figure.

--
Best
Greg

PENMART01 wrote:


> I know it seems pie-in-your-face obvious but it sure sounds like the crust
was
> simply too thin. Also I wouldn't bake pies in glass pans, especially not
pecan
> pie.


Besides which who ever got royally upset about a friggin' pie not coming out
perfect...SHEESH!

Such a person should ingest a chill pill or keep out of the kitchen
completely...it's a day of joy, no reason to get all neurotic and whiny
about the mishegoss of some dumb pie crust...go figure.

--
Best
Greg

Ida Slapter wrote:

> I know this isn't required...but I spray EVERYTHING with Pam before
> cooking and/or baking. It is a miracle product.


Did you say "spay" or "spray" there, Ida...???

--
Best
Greg

Ida Slapter wrote:

> I know this isn't required...but I spray EVERYTHING with Pam before
> cooking and/or baking. It is a miracle product.


Did you say "spay" or "spray" there, Ida...???

--
Best
Greg