31 мар. 2014 г. · Based on your description, it sounds like your oven is cooking too hot and not cooking the pastry thoroughly enough. If you're baking them in ...

17 мар. 2021 г. · it's normal to get a very thin layer of what you show in your picture but if your filling is too moist, it inhibits proper cooking of the dough.

26 нояб. 2022 г. · It's not exactly raw, it's just absorbed some of the liquid from the filling. It's tough to avoid with custard pies. Blind baking can help if ...

9 окт. 2023 г. · I freeze the unbaked shell, press in a layer of foil (easy when the crust is frozen), bake it with the pie weights for about 25 minutes. Then ...

29 мар. 2024 г. · I read in Americas Test Kitchen that pennies in a roasting bag is a good substitute for pie weights.

25 мар. 2021 г. · I've tried dusting the bottom with flour, using a glass pie shell (from what I've heard it's the best one to use for this problem but I could totally be wrong),

22 мар. 2018 г. · A metal pie dish will help conduct heat to the bottom. If you preheat the oven with a pizza stone or baking steel in the oven and then place the ...

3 авг. 2023 г. · One trick if you want to get the insides darker is to put some foil over the edges but that would be very cumbersome. As long as it's baked through you're good.

26 дек. 2023 г. · I initially par baked this crust for 15 minutes with parchment paper/pie weights at 425° F on the third rack, as the baking book I was using instructed.

13 янв. 2021 г. · If you're using a single pie crust then maybe your filling has too much liquid? As for measurements, nobody can really guarantee that the cups ...