Pie crusts adhering to pie plate
I bake Key Lime pies and Pecan pies and have tried pre-baking the pie crust and not pre-baking yet the crusts always adheres to the pie plate. It becomes part of the pie plate and impossible to remove when slicing the bakes pie. I have tried using glass pie plates and the Pampered Chef pie plate and it still glues itself to the pan. What am I doing wrong???
i have to admit, i have NEVER had a pie stick to the piepan. and i NEVER use pam or anything else to grease the plate. i dont blindbake either (but then again, im not in the habit or making key lime pies where i guess youSHOULD, right?). anyway, heres the crust recipe i use with my pyrex-like glass pie dish, which never adheres at all. good luck, if i can do it, so can you:
24 oz AP (i use 100% whole wheat pastry flour with great success)
8 oz sugar (i use turbinado)
1.5 teaspn baking powder
1 teaspn salt
8 oz butter
8.35 oz eggs (about 4.5 - 5 whole eggs i think)
combine dries. add cubed butter and mix till it all looks like grated parmesan cheese. add eggs all at once. mix till homogenous. easy, right? chill for bout 30 min. an hour is better, tho. roll and form in pan and CHILL AGAIN. for another 30 min or so. fill and bake. works absolutely BEAUTIFULLY with my pumpkin pie, apple pie, and blueberry pie filling.
keep in mind this recipe will yield a more crumbly crust than a flaky crust. not to say that its going to crumble to pieces or anything, itll hold together perfectly - just that it is NOT a recipe that will produce one of those ultra flakey, almost croissant-like crusts. delicious, tho.