Pyrex Pie Plate
If you use a Pyrex pie plate, do you place it on a cookie sheet prior to baking your pie,
or just on the oven rack?
I am looking for that elusive crispy bottom crust, and am Not GETTING IT !
I have lots of different pie plates of various types, but not satisfied yet.
Pyrex, it does scare me a little. But I might try one.
I wouldn't use a Pyres pie plate. I've used them for baking pies and I had one shatter when I pulled it out of the oven. Why take a chance?
I found some slick steel pans last year for baking my once a year pies, and they worked fine. If you make a fruit pie, getting a crisp crust on the bottom is probably not doable. If you bake a pie that uses a prebaked pie crust, then crisp bottom crust is more doable. But the filling will keep the bottom crust damp, at least in my experience. Now, getting a non-doughy bottom crust is possible. But I think that has to do with your recipe.
I'm not saying that no one has ever gotten a crisp bottom crust with a fruit pie, but I don't see how you would do this practically.
I've said this before in this forum: if you are baking pies, just keep doing it, even if you aren't entirely happy with your results. A home baked pie is so rare, so wonderful, that I don't care what its shortcomings--it will be welcomed by anyone who eats it. Don't get hung up on some small detail about the pie. Just keep 'em coming for your loved ones. You are practicing a lost art.
The best way to learn how to make pies, is to make them. Kudos to you for doing this.
I've used my Pyrex pie plates for 30 to 40 years and wouldn't use anything else. I'm no expert on crusts, though, as I just buy the pre-made kind. I expect that getting the crust you want is influenced by the crust recipe and baking temperature, as well as pan material.
By the way, the glass pie plate just goes on the rack. When it's done cooking, leave it in the oven with the door ajar to cool down gently before removing it from the oven.
I have a Pyrex pie plate, and I place it on the rack.
Turn up the heat if you want a more crispy bottom crust. Increase the temperature, but decrease the time.
By the way, when you make your pie. Do you make your crust stand alone or do you bake everything together (crust and filling)
I would suspect your recipe and/or baking temperature. I use a Pyrex pan and get very browned crisp crusts.
I highly recommend Kenji Alt's easy pie crust recipe on Serious Eats.