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Pie Crust

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Commis Chef

Joined: 24 Nov 2006
Posts: 8

PostPosted: Tue Aug 09, 2011 2:03 pm    Post subject: Pie Crust Reply with quote

Just baked a chess pie and the crust stuck to the bottom and side of the pie pan in several places. Have had this occasionally in the past. Is there a tip to prevent this from happening?
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Pro Chef

Joined: 24 Apr 2008
Posts: 3320
Location: City of Champions

PostPosted: Tue Aug 09, 2011 4:18 pm    Post subject: Reply with quote

I spray everything with Pam or other cooking spray. There is never a pot or dish that I don't spray and everything always comes out OK. It really helps with the clean up also.

"People will forget what you said, people will forget what you did, but people will never forget how you made them feel."
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Chef de Cuisine

Joined: 17 Oct 2006
Posts: 263

PostPosted: Tue Sep 27, 2011 2:15 pm    Post subject: Reply with quote

What kind of crust do you use? I find that pie crusts tend to stick to the bottom of the pan most often if some of the filling seeps down under the crust and bakes that way. It turns into a hard sugary enamel. If you use a pat-in-the-pan crust, be sure to tightly tamp down an even layer of dough. If you use a traditional rolled-dough crust, make sure you don't have any little tears in the bottom of the crust, and that you leave enough overhang so you can crimp the edges or fold it over to combine with the top crust. A couple other things to keep in mind:
    Don't overfill your pie - fillings tend to swell while baking, then dribble over the side, between the crust and the pie pan.
    If you're using a metal or cast iron pie plate, you might want to try switching to glass
    Your pie dough may not have enough fat (butter or otherwise) in it. Or, if you put sugar in your pie dough, you may want to cut the amount back some.
Hope this helps.
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