Pumpkin pie crust issue?

Question

I use the Pillsbury pie crusts that you unroll into your pan. I use a glass pie pan. Do you have to use a different temperature when using a glass pan vs. a metal pan? I've tried pre-cooking the crust and also not pre-cooking the crust before putting the pumpkin pie filling in. (I think I've even tried pricking a few holes in the crust when I pre-baked it.) Each time it would look and taste like the bottom of the crust was still uncooked. Because of this problem, I haven't made pumpkin pie in a long time. Any suggestions? Thanks in advance!

Answer 1

The oven temp is supposed to be lowered 25ºF for glass pie pan baking... maybe you need to cover the crimped edge w/ foil so the underside of the crust has time to bake at the lower temp.

Answer 2

I am not a fan of glass pie plates because you have to lower the temperature and pies should be baked at a higher temperature.
When you lower the temperature the pies bake too slowly producing a soggy crust.

Material:
If a recipe calls for a glass pie pan, use one - or substitute with a light-colored metal or ceramic pie plate.
Why?
Glass, ceramic, and metal conduct and retain heat differently, so using a dark metal pan when a recipe calls for glass will lead to an overbaked, over-browned, tough crust

ROT*: (Rule of Thumb)
If using glass instead of metal, lower oven temperature by 25º.

What does to bake blind mean?

Blind baking is another term for prebaking, and it refers to a pie or tart crust that you partially or completely bake before it is filled. This is done in many cases to help keep the crust from becoming soggy from a wet fruit filling, or so that you have a cooked crust if you are filling the pie with something already cooked, such as a custard.

Generally to prebake a crust, you roll it out and put it in the pan. To keep the bottom from puffing and the sides from falling, you should line the crust with parchment paper or a large coffee filter, and fill it with beans or rice. There are special pie weights on the market, and some people might encourage you to line the crust with foil, but Rose Levy Beranbaum, author of The Pie & Pastry Bible, says you should use neither. The foil keeps the crust from beathing, she says, and the weights are simply too heavy, often producing a "cardboard-y" crust.

Make sure to gently push the beans or rice up against the sides of the parchment or coffee filter, to keep the sides of the crust from collapsing in the heat of the oven. Place the crust in a hot oven (say, 425°F; 220°C), which will help set the flour in the sides before the fat starts to soften, and bake for 20 minutes. Carefully remove the weights and liner from the crust, prick the bottom with the tines of a fork to allow steam to escape, and return the crust to the oven.

If you are prebaking the crust, it may only need another 5 minutes in the oven, until it is a very light brown. If you want to fully bake the crust, it may need 10 to 20 minutes more baking until it is done. You may also have to prick the bottom again if it gets uppity.

Now, having done all this prebaking, blind baking, or baking blind, you also must take care if you're subsequently going to add a filling and bake some more that you don't overcook the edges of the crust that you so magnificently crimped or fluted or otherwise decorated. You can buy a pie crust shield online, or if you're a master of tin-foil origami, you can make one of your own.

Try these tips and see if they help. You might have to experiment with a few pies to produce the perfect one but in the long run its worth the added effort.

Also get yourself an inexpensive oven thermometer to see if your oven temp is off a few degrees they cost about $3 but they help a lot.

hope these tips help. good luck.

Answer 3

Yes, you should adjust your temperature for the glass pan you are using, like a previous user mentioned. The metal is a better conductor of heat, cooking quicker than glass.

Are you placing the pie pan on the middle rack? Do you use a pizza stone? (I always leave my pizza stone in the oven. I have yet to conquer pie, so I'm not sure how it will affect the delicate pie dough, but I have made puff pastry and it turned out excellent. Pizza stones especially help in lower grade ovens to maintain a more constant temperature). Does the whole crust brown at the same rate? (If the edge browns faster-before pre-baking crust for a mold of tin foil around the edge of the pan-it's easier to do this while the pan is cool. If the whole crust is browned before it's fully cooked, mold tin around the whole crust.)

Once the edge/crust is browned nicely, put your mold in place over the crust to prevent it from burning while the dough finishes cooking.

The crust is cold when you bake it, right? The dough should be thawed in the refrigerator before you need it, and taken from the fridge right before you get it into the oven.

Hope this helps. Good luck.

Answer 4

i also use those pie crusts, only in a glass pyrex pan per my grandma's recipe. I bake it on 425 for ten minutes then reduce the heat to like 350 for another 40 - 50 minutes. for total cook time of about an hour. that first ten minutes at the higher temp helps to cook the crust. it is generally soft, but definately cooked.

pillsbury's website says to use either glass or dull metal pan.

Answer 5

check http://www.recipezaar.com/