PieFilter: Double-crust optimization for fruit pies
August 10, 2014 6:56 PM Subscribe
I've just baked my first two fruit pies from scratch, and have a few questions about the process, namely about prebaking and getting a good top crust.
posted by PussKillian to Food & Drink (22 answers total) 2 users marked this as a favorite
A big bowl of fresh peaches got me to try my first from-scratch peach pies using Mark Bittman's recipes. Making the peach filling went well, and although my crusts were ugly, they tasted pretty good. But I have a question about the whole double crusts thing.
First, are you supposed to pre-bake the bottom crust when you're doing a double crust? I did, but then I worried constantly that I was going to burn the bottom crust while the top crust was still baking. Consequently I wound up with a paler (although still golden in spots) top crust, a pretty perfect golden bottom crust (just cut a slice and turned it over and examined it carefully), and a very deep golden (just on the edge of being too dark) crust around the edges. Is this where people start to do things like ring the edge of the pie pan with foil? The internet seems to indicate that double-crust pies usually go in with raw dough on the top and the bottom, so is that where I went wrong?
Also, how does doing a lattice top factor into this? Although the lattice top I tried didn't cover much, so it wasn't a proper lattice where you can only see the filling in small sections.
I do have a very old oven and have been using an oven thermometer to calibrate it a little bit - it even has a wonky dial and can be as off as 50 degrees sometimes) so that plays a role also.