Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
« Adding Rye Flour to Bread Dough | Main | Vanilla Shelf-Life »
CINDY QUESTION
Feedback: Would you tell me if there is something to do to prepare a pie crust before baking a pot pie or juicy fruit pie to ensure the crust doesn't remain "doughy"?
ROSE REPLY
i only use a top crust for that very reason!
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Comments
yes--it's also in my pastry bible. and egg white also works wonderfully on prebaked crust.
Reply to this Posted by: Rose Levy Beranbaum | January 11, 2007 9:43 PM #
A trick I read somewhere on the internet that works well for me is to baste the uncooked shell with egg white before adding the wet ingredients. It has worked well for me on pumpkin and apple pies.
Reply to this Posted by: Lloyd | January 11, 2007 7:32 PM #
Soggy pie crust I always put my bottom crust in the oven at 375 or 400 and bake until the bottom crust is baked. Apple pie has extra juice so by pre-baking the crust the bottom does not get soggy. In a mixing bowl slice you apples and add sugar, cinnamon,and flour.
Then put the mixture in the pre-baked pie crust and dot with butter and cover with the top crust (that has not been pre-baked) take a knife and make slits on the top pie crust. Then put on a cookie sheet and bake one hour at 375 or 400 until juices over flow that gives the juice mixture a thicker look then the pie is done.
Good Luck this works for me!
Reply to this Posted by: Mary | January 8, 2007 10:22 PM #