My bottom pie crusts are underdone when I cook fruit pies.?

Question

When I cook fruit pies I put a cookie sheet under them to prevent juices from running over the edge of the pie onto the bottom of the oven. How do I prevent the juices from cooking over and still get the bottom pie crust cooked?

Answer 1

Pre- cook the pie crust and cover the edges with foil so they don't burn.

Answer 2

I always like baking the bottom crust for bout 15-20 minutes first BEFORE putting the fillings in ( AND I like to use pre-frozen fresh fruits ), & then only put the top crust on, & continue baking for the remaining time. I would also wrap the edges of the top pie crust with aluminum foil, & remove them 10-15 minutes before the finish time.

Good luck, cheers ! :)

Answer 3

are you putting a piece of aluminum foil around the edge of the pie crust so the outside crust doesn't get done before the rest of the pie? If so, then try getting rid of the cookie sheet and just put a sheet of aluminum foil on the rack below the pie to catch any spills.

Answer 4

The best thing to do is roll your pastry out and put it into the pie case. Then put some raw rice or beans or something and bake blind for about 15 minutes. That gives it a head start! Then remove from oven. Allow to cool and remove rice or beans and add the filling.

Hope that helps answer your dilemma.

Answer 5

You should pre-bake your crusts, then add your fruit filling. You may want to check the consistency of your filling to make sure it isnt too thin. Ive never had a filling run over. Or maybe you are just filling them too full.

Answer 6

I always let my pie crust defrost-- then i bake it for about 10 to 15 mins before I fill it and it always comes out good and yummy :) good luck !

Answer 7

you are overfilling your pies.
after you fill your pie crust, take 2 tables spoons out.
then make sure your top crust is vented (poke holes in it with a fork)
bake longer at a slightly lower temperature than you are using now.
let us know how that works out.

Answer 8

Do you have too much of a moist fruit? Maybe if you thicken your mixture it wont spill over, and not fill too high, and a slower oven heat, but longer time.

Answer 9

try putting a metal stand under the pie, so heat will get under it