Help! My Homemade Pie Keeps Boiling Over!

Click For Summary

Discussion Overview

This thread explores the challenges and experiences related to homemade pies boiling over during baking. Participants share their personal experiences, tips, and frustrations regarding this common issue.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses frustration with their homemade pies boiling over, despite efforts to prevent it, such as docking the crust.
  • Another participant mentions that fruit pies naturally produce more liquid, suggesting placing a pan under the pie to catch any overflow.
  • One user advises against using a stone for baking pies in this context.
  • Another participant shares that lining the oven with tin foil can help manage spills but cautions about potential damage to self-cleaning ovens.
  • One participant reflects on their experience in culinary school, suggesting that proper venting slits in the crust can help reduce boil over.
  • Another user notes that every pie they have made has overflowed, sharing their experience as a professional bakery owner and recommending a cheap sheet pan to catch spills.
  • One participant discusses their recent attempt at making a peach melba pie and considers adjusting sugar content in the recipe to improve results.
  • Another participant mentions the cost of making homemade pies compared to buying them, expressing a preference for home-baked pies.

Areas of Agreement / Disagreement

Views differ on the effectiveness of various methods to prevent boil over, with no clear consensus on a single solution. Participants share a range of experiences and suggestions without agreeing on one definitive approach.

Contextual Notes

Participants share personal baking experiences and challenges, particularly with fruit pies, and discuss various techniques and tools they use in their baking processes.

Who May Find This Useful

Members of the consultant community who are interested in baking and may encounter similar challenges with homemade pies could find these shared experiences relevant.

princessmeshelle
princessmeshelle
Messages
385
I GIVE UP! :cry: :cry: :cry: :cry:i like to make homemade pie. infact, i will even make the dough from scratch! but for the life of me i can't figure out what i am doin wrong. EVERYTIME i make one, it always boils over and makes a mess of my oven! :mad: i don't think i am overfilling & i have tried docking the bottom crust. if anyone has any hints on how to not get the boil over i would gladly appreciate it!
 
Re: PieFruit pies boil over. It's the nature of the beast. I usually put a pan under the pie. Our Stainless Steel Sheet Pans covered with parchment paper are perfect for that.
 
Re: Piejust don't use a stone
 
Re: Piein this instance..... Tin foil is your friend! I line the bottom of my oven with it.

When the fruit and the sugar mix it naturally creates juice. So you end up with LOTS more liquid than you put in.

What kind of Pie are you making?
 
Re: PieJust be careful lining the oven bottom with foil. If you have a self-cleaning oven you can damage it. I'm not sure why, but my instruction booklet had Big Bold Black Letters stating that I should never put foil on the oven floor while baking.
 
  • Thread starter
  • #6
Re: Pielast night it was peach melba. very good(might be breakfast...) the ones i seem to think oh, that would be good are the fruit pies. which leaves me wondering, if it is the nature of the beast to boil over... how in the world do restraunts and pro-bakeries pull it off. i got a little irritated last night. not that PC means the recipe will come out perfect, but all the ones i try usually do. i guess i had high hopes between a deep dish pie plate and the PC recipe made FOR that pie plate... :rolleyes: :rolleyes: now i realize that was stupid. need to read up on my oven, i know it is self-cleaning, but it's element is unexposed, meaning it is in the floor of the oven, i worry about putting foil or an oven liner striaght on to the floor. oh well. sad part of the recipe, it didn't ask you to add sugar, it called for corn startch. way more that what i thought was necessary. maybe i will play with the sugar contents and see if less will help.
 
Re: PieI seem to remember from culinary school not having a problem with spill over and there was a point that we were making pies until we couldn't see straight.

Are you putting enough venting slits on your crust? When steam accumulates inside the crust, boil over occurs. Look at the amount of filling. Don't overfill.

Besides that, line the bottom of your oven with foil or bake on one of our baking sheets.
 
Re: PieEvery Thanksgiving I remember why I didn't toss my old sheet pans. This is the only thing I use them for. That, and freezing stuff I want to separate.I'd line the sheet pan with parchment or tin foil if you hope to use it for anything else.I prefer home baked pies to frozen ones but the cost is crazy ... For what it costs me to buy 3 lbs of apples and a pie crust I could easily buy one to take home and bake.
 
Re: PieEvery single pie I've ever made has always overflowed a bit! Sometimes a LOT, sometimes a little and I own and operated a professional bakery!!! Don't beat yourself up. I also use self cleaning ovens. Place a CHEAP sheet pan at the base under the pie. I will scrap up too much excess if it causes smoking but otherwise it works perfectly and doesn't damange my oven. Make sure you take the sheets out before you CLEAN cycle them!!
 

Frequently Asked Questions

What causes my homemade pie to boil over?

Pies can boil over for several reasons, including overfilling the crust, using too much liquid in the filling, or not allowing enough space for steam to escape. When the filling bubbles up too much, it can overflow the crust.

How can I prevent my pie from boiling over?

To prevent boiling over, make sure to fill the pie crust only to the recommended level, typically leaving about 1/2 inch of space at the top. Additionally, you can use a thickener like cornstarch or flour in your filling to help absorb excess liquid.

Should I use a pie shield or foil to prevent boiling over?

Using a pie shield or aluminum foil can help prevent the edges of your pie from burning while allowing the filling to cook properly. However, it won't necessarily stop the filling from boiling over. It's best to combine this method with proper filling techniques.

What should I do if my pie does boil over?

If your pie does boil over, don't panic! Allow it to cool slightly before cleaning up. You can place a baking sheet under the pie to catch any drips, and once it’s cool, you can carefully remove any burnt filling from the oven floor.

Is there a specific type of pie that is more prone to boiling over?

Fruit pies, especially those with juicy fillings like berries or apples, are often more prone to boiling over due to the high moisture content. Cream pies can also overflow if they are overfilled or if the filling is too runny.

You must log in or register to reply here.

Similar Pampered Chef Threads

Another Pampered Chef Consultant Tried to Hijack My Show!!
  • Jennie50
    • Pampered Chef Shows
2
Replies
31
Views
5K
Sheila
Dchef - Here's the Tomato Basil Square Recipe
  • Lisa/ChefBear
    • Pampered Chef Recipes
Replies
2
Views
3K
smilesarepriceless
What Can I Do to Help My Dog Adjust While I'm Away for a Wedding?
  • smspamperedchef
    • Pampered Chef Support Group
Replies
14
Views
2K
AmyO
Back
Top