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Nov 25, 2008 10:33 AM

best spot in oven to bake pumpkin pie?

I love pumpkin pie. Each year I bake one for Thanksgiving and am disappointed that my bottom crust is a bit soggy. I thought of partially baking the crust then moisture proofing, but the process is time consuming. I'd much rather pop the pie into the oven in an unbaked crust. I bake my pies one rack below the middle starting out with high temp then lowering. I think the total baking time is about 1 hour. The crust usually looks golden and done (I can see it through my pyrex glass dish), but when I cut the pie and dig in to eat, I always think the crust is underdone. Anyone have any surefire ways of getting a properly done crust without compromising the texture of the filling?

Thanks, and Happy Thnaksgiving to you all!

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  1. baking the crust a little first is called blind baking. it's the only solution I know of. you could just stick it in for a few minutes while you're mixing the filling. I can see why you wouldn't want to be bothered if you were trying to get the rest of your Thanksgiving feast ready though.

    2 Replies
    1. re: silvergirl

      Are you supposed to let the crust cool completely before adding the filling? I thought I saw that on another thread here....Adam

      1. re: adamshoe

        I don't think so. At least, it's not something I've ever worried about or bothered with and I've never had any problems.

    2. Use an egg wash on the crust.

      Brush the bottom of your crust with an egg wash, then scoop in the filling. The egg wash prevents the filling from soaking into your crust, and thus preventing the crust from getting soggy.

      This isn't the typical "moisture proofing" technique because you aren't egg washing it and baking without the filling. Instead, egg wash, fill, and bake -- all in one step.

      1 Reply
      1. re: ipsedixit

        This sounds very good. I didn't realize I could do an egg wash on the bottom crust unless I partially blind baked the crust before I filled it. Good to know. I'll try this method. Thanks for sharing this tip!

      2. If you have a pizza or baking stone, you could place your pyrex dish directly on the stone. If you don't have a stone, an alternative is to place a baking sheet on the rack, place the rack as low in in the oven as you can, and preheat the baking sheet while you preheat the oven. Place your pie dish directly on the baking sheet. The baking sheet doesn't retain heat as well as the stone, but it will definitely help.

        1 Reply
        1. re: JoanN

          I appreciate your suggestion. I'll definitely try this. Might even invest in a pizza stone. Thank you!

        2. I always use the center-most oven rack for pies, cookies, etc. unless the recipe says otherwise. Are you pricking your crust w/ a fork before baking? This trick seems to work well to prevent sogginess.....Adam

          3 Replies
          1. re: adamshoe

            Adam, I thought that pricking the crust with a fork was only for blind baking, so the crust doesn't bubble up. None of my recipes, for unbaked pie shell and filling baked together suggest I do this. I'm happy to give it a try if you think this will work. Thank you for replying!

            1. re: addicted2cake

              Hey A2C, At least if memory serves, Joy Of Cooking recommended for their apple pie and their berry pie, neither of which required blind baking. I am a bad blind baker (maybe I should keep my eyes open ;) ). My crust always shrinks and knurls up when I attempt it, even tho I weight it w/ beans etc. Could be wrong about the pricking thing, but I've always done it w/ no ill effects. Adam

              1. re: adamshoe

                Thanks, again, Adam. It was nice of you to get back to me re: my question.