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Soggy pie crust

SweetPhyl Nov 21, 2012 08:48 AM

I bake a pretty good pie, but I dislike how my pumpkin pie crust gets limp...is there anyway to prevent this from happening? Will par-baking help?

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  1. greygarious RE: SweetPhyl Nov 21, 2012 08:55 AM

    Preheat a baking stone or sheet pan along with your oven. Put the filled pie pan directly on the preheated stone/pan. That gives the bottom crust a jump-start. Use a pyrex pan because it conducts heat smoothly and well, and because it allows you to see when your bottom crust is brown enough. Bake at 375F. If the edges are brown but the bottom isn't yet done, wrap the edges in foil, shiny side out.

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    1. re: greygarious
      SweetPhyl RE: greygarious Nov 21, 2012 09:20 AM

      Sounds like good advice...I'll give it a try! Thanks oodles and Happy Thanksgiving!

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