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Author Topic: Baking a Pie--New Question!  (Read 1411 times)

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Offline Basquo

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  • Posts: 3,258
Baking a Pie--New Question!
« on: October 11, 2006, 05:59:55 PM »
I haven't made a pie with out using a premade crust--IN THE TIN--for many years, but Jazi's Vegetable Pot Pie recipe (http://forums.poz.com/index.php?topic=4676.0) has inspired me to do so, even though the cold front has been stalled until tomorrow afternoon.

So here's the deal: the Pillsbury package says to put it in and ungreased pie pan (glass in my case.)  Is that correct?  Don't use any butter or oil or non-stick spray?  I don't want the crust to stick to the glass, just to my ribs! Help!
« Last Edit: October 11, 2006, 08:23:16 PM by Basquo »

Offline bluelove

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  • Posts: 178
Re: Baking a Pie--quick question
« Reply #1 on: October 11, 2006, 06:03:52 PM »
Just put in the pan no butter no nothing.

I bake all the time and have never had a problem.

And l have glass pie pans.

Offline Basquo

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Re: Baking a Pie--quick question
« Reply #2 on: October 11, 2006, 06:08:45 PM »
THANKS BLUELOVE!!!!!!!!!  :-* ;D :-* ;D :-*

Offline whizzer

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Re: Baking a Pie--quick question
« Reply #3 on: October 11, 2006, 06:17:07 PM »
A pie crust is so loaded with fat that it doesn't need any extra on the pan.  That's why pie crust tastes SO good.

Offline Basquo

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Re: Baking a Pie--New Question!
« Reply #4 on: October 11, 2006, 08:26:55 PM »
Okay what is this crap about putting foil around the edges 15 minutes into the bake?  What is this supposed to do again?? I tried it and it burned, so I tried it with hotpads but had no dexterity, now I've done it but I've fingers liked a seasoned bass player from the callouses!

I make calzones that I seal with a vicious twisting...is this supposed to keep it from leaking or browning or what??   ???

Twenty minutes until pot pie heaven, I hope!!

Offline swede_dish

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Re: Baking a Pie--New Question!
« Reply #5 on: October 11, 2006, 08:40:34 PM »
i hope its good basquo!
"I married a German. Every night I dress up as Poland and he invades me. "
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Offline whizzer

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Re: Baking a Pie--New Question!
« Reply #6 on: October 11, 2006, 09:03:21 PM »
I find it better to start with the foil on the edges, then remove the foil toward the end of the bake.  Much less likely to burn the fingers, and it still gives a nice brown crust.

Offline Lwood

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Re: Baking a Pie--New Question!
« Reply #7 on: October 12, 2006, 01:12:21 AM »
RE: foil around the edges....   not to be crude ( perish the thought)  but its to keep the rim from browning.....
................... go ahead...   Ill wait ..


the dough is thinner around the edges and therefore cooks faster, the foil slows the cooking so that the edges cook at the same rate as the rest of the crust.

Lwood
..who is really and truly making a Superhuman Effort to keep away from ......
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Offline rpiovarchy

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Re: Baking a Pie--New Question!
« Reply #8 on: October 12, 2006, 03:35:18 AM »
I'm with Whizzer.  I always start with foil first and take it off the last 15 min. of cooking time.  Also on Pillsbury crust, a little trick I use to fool everyone, I use an egg wash on the top crust to give it a rich golden brown crust and a wonderful taste.  Tastes even more like homemade.

Offline poet

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  • Poet living and working in Central Maine
Re: Baking a Pie--New Question!
« Reply #9 on: October 13, 2006, 06:53:52 PM »
I've been baking pumpkin pies each week to use damaged pumpkin cans which came from the local food pantry for the mental health residence I work in.  Using the frozen, deep dish, crusts, I don't weight the foil.  I bake it as directed in How To Cook for X minutes with foil covering the entire crust and then remove the foil and add the filling.  If you use enough foil to cover the pie and then some, you can reuse it to cover the pie once it has cooled. Win
Winthrop Smith has published three collections of poetry: Ghetto: From The First Five; The Weigh-In: Collected Poems; Skin Check: New York Poems.  The last was published in December 2006.  He has a work-in-progress underway titled Starting Positions.

 


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