how can i prevent soggy pie crusts for pumkim pies?

Question

EVERY TIME I BAKE PUMPKIN OR SWEET POTATO PIES THE CRUST IS SOGGY IN THE MIDDLE OF THE PIE . THIS HAS ONLY START TO HAPPEN IN THE LAST FEW YEARS. I TRY PUTTING THEM BACK IN THE OVEN TO COOK MORE BUT I AM NOT HAVING ANY GOOD RESULTS

Answer 1

If your recipe uses a uncooked crust, throw it out and find another recipe. Just kidding about the recipe, what needs to be done is heat your oven to 400, put your shell in your pan, pierce the bottom with a fork and bake for about 14 minutes till brown, let cool and proceed as you did before, you'll see and feel the difference

Answer 2

Could be one of several things. Check out your pie pan. Glass, dark metal and dull-metal pans absorb heat and produce a crisp, golden-brown crust. Filling leakage could also cause a soggy crust. Patch any cracks with a pastry scrap and with a little water so it stays in place. Also make sure your oven temperature is accurate. If the temperature is too low the crust won't brown properly. After baking, cool your pie on a wire rack. Allowing the air to circulate under the pie prevents the crust from becoming soggy. You could have used too much lard, shortening, or butter in the recipe. Ingredients were not cold enough during preparation. You could have overworked the crust.. The fillings could have been a bit too runny.
http://www.baking911.com/pies_tarts/101_page2.htm

Answer 3

Put the crust in the oven for about 10 minutes on around 400 and let it cook a bit prior to putting in the filling. Take it out and cool before placing the pie in the filling.

Be sure the oven is well pre-heated before you put the pie in. Be sure your oven is calibrated right on the temperature. You can get an oven thermometer to learn the oven's reliability on temperature.

Also you can put a layer of chopped nuts between the filling and the crust.

Answer 4

You could try a few things:

1. sprinkle a combination of crushed gingersnaps and pecans on top of the crust before pouring in the filling (adds another delicious later of flavor, 1/4 cup of each, pulsed in a food processor a few times time ground up). Spread the layer of gingersnaps & pecans evenly on the crust and press slightly. The pour in filling.

2. Bake the crust for about 10 minutes at 400 degrees before pouring in filling.

ps: If you get burnt edges, try putting a foil cover over the edges once they're sufficiently browned.

Answer 5

form the crustinto the pie pan line it with aluminum ,fill it with beans and bake 10 or 15 mins. or till golden brown and then add your filling and bake
if that doesn't work try to remove excess moisture from your filling with cheese cloth by squeezing the moisture out.
good luck

Answer 6

Brush the bottom crust with a beaten egg white then pour in your filling.

Answer 7

You could try just brushing the pie shell with egg wash ( one egg and little bit of water) before putting the filling. That should work.

Answer 8

Try baking the crust "blind" for 5 mins first, maybe it is because the filling is too liquid.

Answer 9

cover pie crust with foil and bake for 5 minutes before you add the filling
reminder: remove the foil before adding filling (I forgot once, it was messy)

Answer 10

use a stoneware pie pan with an unglazed bottom...it will give a crisp bottom crust every time...