Marty’s question: I love to make pies and sometimes the bottom crust does not bake into that flaky melt-in-your-mouth texture. I bake my pies at 400 degrees for 10 minutes and then lower the heat to 350. Do you have any suggestions?
My answer: There are a few things you can do to try and solve your pie crust predicament.
- Using a fork, generously prick the bottom (raw) crust before adding your pie filling and top crust. This should be done to all pie crusts to ventilate the bottom crust for better baking.
- Pre-bake pie crust for pies without a top crust: Prepare your bottom crust as usual, DO NOT add pie filling. Bake the crust without filling for 7 to 10 minutes in a 350 degree oven; cool completely. Add pie filling and any topping the recipe might call for; bake as usual.
- Also, you might consider lowering your oven temperature for 2-crust pies. Perhaps skip the 400 degree step and bake longer at 350 degrees because the 400 degree step quickly bakes the top, which does little to cook the filling or the bottom crust.
Hope these tips work for you. Good luck and thank you, Marty, for your interest in Ask Cynthia a Question.