Easy as Pie....NOT!
August 1, 2011 9:45 AM Subscribe
Why did my piecrust stick to the pan? and other pie dilemmas..
posted by Lylo to food & drink (13 answers total) 4 users marked this as a favorite
I made a lovely peach cream pie, with an all-butter (food processor) single crust. I did not pre-bake the pastry as the recipe did not call for me to do so. It tasted great, but was not pretty when cut.....the crust, especially at the fluted rim, did not want to let go of the pan (an unglazed ceramic deep dish pie plate). I did not grease the pie plate (all butter crust doesn't need more grease, me thinks!) as neither crust recipe or pie recipe called for greasing or flouring. I froze the pastry lined dish for 15 minutes before filling, as recommended in the recipe. I have a feeling it was something to do with this particular pie plate which I never before used with a home made crust. Also, while I am on the subject of pies....I always struggle with the fluted edge baking too quickly. tin foil is cumbersome, especially when pie first goes in and pastry still soft and pie not yet set. I have bought every product for covering the fluting (silicon, aluminum rings) but even the larger one doesn't cover the entire fluted rim for larger pie dishes. I guess an alternative is making smaller pies, but if I am going to all the trouble to make a pie, I'd prefer to have more, not less! All pie-making tips will be appreciated, but especially seeking solutions for the stuck crust and too-dark rims.