How do I get the bottom crust to brown when baking a pie?

Question

My bottom crust never browns. Any suggestions?

Answer 1

Aside from all the great answers you got , put your crust in the freezer for 20 minutes before you bake it. It worked for me.

Answer 2

Bake the pie on the bottom rack of the oven. Start the temperature about 25-50 degrees higher than the recipe calls for. Keep it at this temp for 15 minutes, then turn down the oven to the regular temperature. If the top starts to brown too fast, cover the edge with tin foil or a pie saver.
I made a cherry pie this way and the bottom crust was crispy and brown.

Hope this helps

Answer 3

WHAT YOU DO IS BAKE THE PIE CRUST FIRST BEFORE ADDING THE INGREDIANTS! TAKE AND CUT LITTLE NICKS IN THE BOTTOM OF THE CRUST ( LETS AIR UNDER THE CRUST) THEN YOU TAKE AND FILL THE CRUST WITH DRY BEANS ( LIKE YOU MAKE A STEW OR SOUP WITH) THIS WEIGHS THE CRUST DOWN AND HOLDS THE HEAT IN THERE. HAVE YOUR OVEN SET AT 325* AND LEAVE IT IN FOR APPROX. 10 TO 15 MINUTES DEPENDING ON YOUR OVEN, REMOVE FROM OVEN.

TAKE THE BEANS OUT THEN PUT YOUR FILLING IN AND BAKE AT THE REGULAR TEMP AND TIME

Answer 4

in the previous including the filling, conceal the backside crust with tinfoil. Fill it with dried beans or those little ceramic issues especially designed for this use. Bake the backside pie crust in accordance to the guidelines. enable it to chill out, do away with the beans/ceramic thingies and the foil. upload filling and then positioned on the perfect crust. end cooking. (be optimistic you utilize something to weigh down the foil/backside crust or you will finally end up with a super bubble interior the middle and no room for the filling.)

Answer 5

Use a metal pie pan instead of glass Pyrex.
Make an egg wash with one beaten egg and 1 Tbls cold water then brush each side of the pastry dough before placing in the pan. Start with an oven 50 degrees warmer than the recipe calls for and then drop the temperature after 5 mins of cooking.

Answer 6

First you need to brush it with a little butter and pre bake it for about 10 to 15 min depending on you oven and altitude. To make sure it doesn't bubble up while baking it put foil down then add uncooked pinto beans and cook the weight from the beans will keep the bubbling effect down as long as they are evenly distributed. Bonus: the beans can still be made into a really good bean soup, with cornbread.

Answer 7

i bake the pie directly on the floor of the oven for the first 20 minutes of baking and then raise it to the bottom shelf. different ovens bake differently so you may need to leave it on the floor of the oven for a longer time. the best way to find out is to use a pyrex plate the first time you do this so you can see through it and gauge when sufficient browning has taken place. if your oven is electric and has coils on the bottom, the best alternative is to use a baking stone on the lowest shelf and preheat the oven for at least 30 minutes to ensure that it is heated fully.

Answer 8

before adding filling "blind bake"...after putting the crust in, line with baking paper then you can add pie weights or uncooked rice, dry beans/peas bake in a hot oven for...maybe 10 minutes or more. Then you may need to let it cool before adding you filling. Most recipes should have this instruction in it.

Answer 9

Put a bit of oil on the pie pan, then put the crust on the piepan.

Answer 10

You can try putting it on the lowest or lower rack in the oven or try rolling the bottom crust a little thinner. Good luck.