U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 02-29-2012, 09:24 AM
 
1,397 posts, read 4,399,509 times
Reputation: 2672

Advertisements

Hi everyone,

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.
Reply With Quote Quick reply to this message

 
Old 02-29-2012, 10:17 AM
Status: "Be yourself. What's the alternative?" (set 15 days ago)
 
8,675 posts, read 10,828,629 times
Reputation: 12717
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.
Reply With Quote Quick reply to this message
 
Old 02-29-2012, 10:19 AM
 
35,109 posts, read 40,193,301 times
Reputation: 62049
Quote:
Originally Posted by lastra View Post
Hi everyone,

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.
Reply With Quote Quick reply to this message
 
Old 02-29-2012, 10:22 AM
 
Location: Coastal Georgia
37,090 posts, read 45,584,713 times
Reputation: 61691
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?
Reply With Quote Quick reply to this message
 
Old 02-29-2012, 10:32 AM
 
1,397 posts, read 4,399,509 times
Reputation: 2672
Quote:
Originally Posted by gentlearts View Post
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.
Reply With Quote Quick reply to this message
 
Old 02-29-2012, 10:34 AM
 
35,109 posts, read 40,193,301 times
Reputation: 62049
Quote:
Originally Posted by gentlearts View Post
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).
Reply With Quote Quick reply to this message
 
Old 02-29-2012, 06:37 PM
 
Location: Islip,NY
17,486 posts, read 20,912,230 times
Reputation: 18343
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.
Reply With Quote Quick reply to this message
 
Old 02-29-2012, 07:56 PM
 
1,397 posts, read 4,399,509 times
Reputation: 2672
Quote:
Originally Posted by lubby View Post
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.
Reply With Quote Quick reply to this message
 
Old 02-29-2012, 08:00 PM
 
3,083 posts, read 3,426,323 times
Reputation: 2350
Quote:
Originally Posted by lastra View Post
Hi everyone,

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.

How to Bake a Pie Crust Article - Allrecipes.com

How to blind bake or prebake a pie crust
Reply With Quote Quick reply to this message
 
Old 03-01-2012, 06:23 AM
 
Location: Islip,NY
17,486 posts, read 20,912,230 times
Reputation: 18343
Quote:
Originally Posted by outbacknv View Post
Blind bake the bottom crust before adding the contents and finishing the baking. Your sogginess issues will vanish.

How to Bake a Pie Crust Article - Allrecipes.com

How to blind bake or prebake a pie crust
Thanks so much for that suggestion I will try that next time I make a pie.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2019, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top