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Pie plate question

krzymomof4

Veteran Member
Silver Member
Jun 27, 2005
1,683
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I had a customer come up to me at a show today and ask me why her crust is never done when she uses the pie plate. She said the top of the crust if brown flaky and beautiful, but the bottom crust is never brown. I have not used mine for pies yet so I didn't know what to say, just that I would check into it and get back with her.
Any ideas?
 

jenniferlynne

Senior Member
Jun 29, 2005
2,005
0
Don't know. I have never had this problem. Is she baking it long enough? Maybe she is taking it out too soon because the edges are getting done to fast? Does she cover them with the pie shield or foil?
 

amybee

Member
Nov 12, 2005
188
0
I always pre-cook my bottom crust a bit first. Then I place filling inside and put top on. I then cover plate with foil and cook. About five minutes before its done, remove foil and continue to cook for last 5 minutes. Pie will come out perfect!
 

krzymomof4

Veteran Member
Silver Member
Jun 27, 2005
1,683
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I thought maybe that might be it, but she said "I thought things cooked evenly in the stoneware." I might suggest the pie shield though.
 

amybee

Member
Nov 12, 2005
188
0
You do have to cook things a few minutes longer in all of the stoneware. I usually add on 2-3 minutes more.
 

jenniferlynne

Senior Member
Jun 29, 2005
2,005
0
I've noticed that when I make cookies, the first batch always takes a couple of minutes longer than what the recipe calls for. Once the stone is heated up though, it doesn't take that long.
 

bbauman07

Veteran Member
Gold Member
Apr 12, 2005
1,479
2
krzymomof4 said:
I had a customer come up to me at a show today and ask me why her crust is never done when she uses the pie plate. She said the top of the crust if brown flaky and beautiful, but the bottom crust is never brown. I have not used mine for pies yet so I didn't know what to say, just that I would check into it and get back with her.
Any ideas?

Ask her if she has foil in the bottom of her oven. I read here somewhere that this also hinders the cooking process with stones. But add the time onto your cooking also, that is another trouble shooter for stones.
 

scottcooks

Veteran Member
Gold Member
Jul 7, 2005
1,937
96
crust not cooked

clearly she is taking the pie out before it is totally cooked. The pie crust shield or strips of aluminum foil will help.

Stoneware does take a few extra minutes to heat up the stone.

Think of a frozen pot pie - it is usualliy not done when the top looks done - the top has to bee dark golden for the bottom to cook - and that's in a metal pan!

Offer to cook a pie together with her. You'll get a customer for life! :)
 

dianevill

Senior Member
Gold Member
May 18, 2005
2,543
0
Bottom rack of the oven?

When I make pies in my stoneware, I always have it on the bottom rack of my oven. I use the shield, add on a few minutes, and voila! No problems!

Diane
 

jenniferlynne

Senior Member
Jun 29, 2005
2,005
0
Hey guys, I was talking to krzymom about this on the phone (she's my recruit)and she was telling me that the lady isn't saying the crust isn't getting done, she is saying she wants the bottom crust to be as brown and flakey as the top layer!!! She doesn't want it white!! Is that possible? I guess she could precook the bottom layer a little bit first, but then the edges will burn unless she cuts them off before putting the filling in and putting the top layer on. Anyone ever heard of anything like this? Krzymom said she is an older lady.
 
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