What happend to my Pumpkin Pie Crust?

Question

I baked my pumpkin pie in a deep-dish ceramic pie plate and the botton crust was all gooey and gummy. I even left it in a little longer than the recipe called for.

Answer 1

maybe try cooking the crust first for about 10 minuets before adding the filling. that's how i do my crust my cheese cakes

Answer 2

I'm guessing that there was a bit too much water in the dough.

My favorite, no-fail pie crust: use 1c. whole wheat and 1c. unbleached white flour, 1 cube cold butter cut into squares, and whirl in food processor. While still running, add just enough water (under 1/4 c.) for the mixture to form a ball. Be sure to roll it out pretty thin (no more than 1/8") and you shouldn't have any problems.

If you pour the filling in and let it sit awhile before baking, you'll also get a very soggy crust.

Better luck next time!

Answer 3

You should poke [fork] holes in the bottom of the crust and put in the oven for a few minutes BEFORE putting in the pie filling and then bake it....most recipes will tell you this. Make sure you poke a few holes...not many, and without looking it up I think you bake it for approx 10 minutes without the filling.

Answer 4

Did you make sure that the temperature was correct? Have you used this recipe before? Also does your oven tend to take longer to cook other things? And was the pie on the middle shelf?

Answer 5

Maybe you should try cooking the crust for a few minutes before adding filling... or make the filling slightly less runny. This way, it is less likely to seep into the pastry.