Every holiday season, I try to bake a pecan pie, but no matter what I do, the crust sticks to the pie plate/pan like superglue! You almost have to chisel it out!
I follow the recipe instructions to the letter to no avail. I have tried both homemade and storebought pie crust - I make sure there are NO cracks or holes in the crust. I have even resorted to experimenting with oven temps. and baking times! It doesn't matter, the result is the same! The filling is great, but I can't get a whole piece of intact pie out of the dish!
Anyone have an answer????
2007-11-05 02:07:11 · 6 answers · asked by to_tell_the_truth_2009 5 in Food & Drink ➔ Cooking & Recipes
If you are certain there are no cracks in the crust, then you are probably filling the pie too full, and it spills over during baking and runs between the crust and the pan, making the aforementioned "superglue."
I find most pie recipes make too much filling, even for a "deep dish" pie crust. Just pour in what you can, but stop a good half-inch from the top edge.
2007-11-05 02:17:02 · answer #1 · answered by Sugar Pie 7 · 1⤊ 1⤋
Everyone is right.........your pastry/crust is too thin or you are over filling. Keep an watchful eye on your pecan pie during baking. Do NOT just ran off and wait for the timer to go off. You sometimes do not have to bake all the way really hard. A pecan pie will set after it cools....which takes 10 to 15 mintues or more. Another tip: it does not matter if your pecans are placed at the bottom of your pastry before adding your mixture of eggs,sugar,syrup,vanilla,salt,butter.....the pecans will float to top during baking.
2007-11-05 03:02:11 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Could you be over filling the pie and the filling is seeping under the edges of the crust? Or could the crust be too thin and it's seeping through the crust?
2007-11-05 02:12:04 · answer #3 · answered by ♥♥The Queen Has Spoken♥♥ 7 · 1⤊ 1⤋
LOL!!!! I feel your pain!!!! My first two pies were perfect and so I made the mistake of thinking I KNOW how to make this pie. Every time since, I've had the same problem! Can't figure out what I'm doing different! I've given up on it for now, I'll try again in a couple of years when it doesn't make me so mad!
GOOD LUCK! let me know if you figure it out
2007-11-05 02:18:28 · answer #4 · answered by twosey ♥ 5 · 0⤊ 0⤋
queen is right. don't overfill. also cook at a higher heat (425-450) for first 10 min to seal the crust also don't take too long from pouring the filling and placeing it in the oven
2007-11-05 02:18:10 · answer #5 · answered by Mike H 3 · 1⤊ 0⤋
are you pre-baking the crust?..if not you should be
2007-11-05 02:14:45 · answer #6 · answered by becca9892003 6 · 0⤊ 2⤋