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I love making pies - any kind really. Today, I'm going to make a chicken pot pie. However, every time I make pies, the bottom pie crust is always kind of soggy and mushy. Are there any tricks to making that bottom crust crispy? Thank you.
With my pie crusts for fruit pies, the trick is using enough lard/crisco to make it flaky, what the recipe calls for but a bit more. I use a bit less flour than the recipe says and just add it as I need enough to be able to roll it. I roll it once or twice adding minimal flour. Overhandling of pie crust will make it tough.
I love making pies - any kind really. Today, I'm going to make a chicken pot pie. However, every time I make pies, the bottom pie crust is always kind of soggy and mushy. Are there any tricks to making that bottom crust crispy? Thank you.
Check the recipe on the Crisco can it is quick and easy but I never use regular crisco I always use butter flavor crisco and ice water and pre bake (my personal preference). Good luck, it sounds delicious.
I believe the crispiest bottom crust comes from a pottery pie plate. I mean clay. You can pay a lot for them, but you can also find them for $5-$10 at an outlet mall or someplace like Home Goods.
Also, do you start the pie at 425, then turn it down after 15 minutes?
I believe the crispiest bottom crust comes from a pottery pie plate. I mean clay. You can pay a lot for them, but you can also find them for $5-$10 at an outlet mall or someplace like Home Goods.
Also, do you start the pie at 425, then turn it down after 15 minutes?
Thank you all for your suggestions, they are very helpful. Gentlearts, I sometimes start a pie at 425F, and turn it down, denpending on which recipe I make. This particular pie should be baked at 375F for 45 minutes...maybe I should try the higher temp method on this pie as well.
I believe the crispiest bottom crust comes from a pottery pie plate. I mean clay. You can pay a lot for them, but you can also find them for $5-$10 at an outlet mall or someplace like Home Goods.
Also, do you start the pie at 425, then turn it down after 15 minutes?
Good point. I have found though that the best quality stone pie pans come from Pampered Chef, quite expensive but well worth the cost if you bake a lot of pies. The same goes for their pizza stone (the original not the new one with handles).
What about if you use a store bought pie crust?? I have never made my own pie crust. I do agree using a clay pie pan. I have similar issues. But last time I used a pie plate I got from Williams sonoma and it wasn't as soggy.
What about if you use a store bought pie crust?? I have never made my own pie crust. I do agree using a clay pie pan. I have similar issues. But last time I used a pie plate I got from Williams sonoma and it wasn't as soggy.
I mostly use pillsbury store bought pie crust, altough I sometimes make my own as well. I baked the pie at a higher temp for a bit, then lowered it...It was still a bit soggy, but not as soggy as before...I think I will just have to buy one of those good pie pans. I was also thinking about pre-baking the pie crust a bit before adding a filling? Maybe that would help as well.
I love making pies - any kind really. Today, I'm going to make a chicken pot pie. However, every time I make pies, the bottom pie crust is always kind of soggy and mushy. Are there any tricks to making that bottom crust crispy? Thank you.
Blind bake the bottom crust before adding the contents and finishing the baking. Your sogginess issues will vanish.
Thanks so much for that suggestion I will try that next time I make a pie.
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