Pie baking question: convection or not?
I'm making a 4th of July blueberry pie from scratch. I've made my dough, which is chilling now (actually a pate brisee recipe from Thomas Keller's Bouchon with a couple of tablespoons of sugar).
I was going to bake the pie on a pizza stone, with a starting temperature of 500, to be reduced to 425 when the pie goes in. Does anyone know if baking a pie with convection is a good idea? I'm imagining browning might me better, but with pie it's always tricky to cook through and brown at the same pace and I'm not sure if convection will help or hurt.
Thanks for suggestions!
Rose Levy Beranbaum's opinion from the Pie and Pastry Bible: Either bake pies on a baking stone placed on the lowest shelf/floor of the oven. OR bake with convection, and oven temperature reduced 25 degrees, without a stone. The pie should be placed directly on the rack allowing air to circulate evenly.
Typically, cooking in a convection oven requires lower temperatures than a standard oven. But there are many models of convection ovens (some adjust the heat to a lower level after you've entered the heat your recipe recommends) and we don't know what type of convection you're using (digital, analogue, single or multiple fan, etc.) . I see no reason why you couldn't use a pizza stone in a convection oven, but I wouldn't start the pie on the stone. The stone, in this case, would be used to maintain a more constant temperature in the oven - not to brown the pie crust. Pate Brisee is simply pie crust and I'm assuming you're using a pie pan for this cooking adventure and not making turnovers or some other variety of pie.
I believe you'll be more satisfied with the results from a convection oven than a standard oven (I always am) but if you've never used one before don't walk away and rely on time to determine when your pie is ready to leave the oven. Stand by and monitor its progress.