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Pampered Chef: Pie plate question

  1. krzymomof4

    krzymomof4 Veteran Member Silver Member

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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?
     
    Jan 28, 2006
    #1
  2. jenniferlynne

    jenniferlynne Senior Member

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    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?
     
    Jan 28, 2006
    #2
  3. amybee

    amybee Member

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    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!
     
    Jan 28, 2006
    #3
  4. krzymomof4

    krzymomof4 Veteran Member Silver Member

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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.
     
    Jan 28, 2006
    #4
  5. amybee

    amybee Member

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    You do have to cook things a few minutes longer in all of the stoneware. I usually add on 2-3 minutes more.
     
    Jan 28, 2006
    #5
  6. jenniferlynne

    jenniferlynne Senior Member

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    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.
     
    Jan 28, 2006
    #6
  7. bbauman07

    bbauman07 Veteran Member Gold Member

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    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.
     
    Jan 28, 2006
    #7
  8. scottcooks

    scottcooks Veteran Member Gold Member

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    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! :)
     
    Jan 28, 2006
    #8
  9. dianevill

    dianevill Senior Member Gold Member

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    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
     
    Jan 29, 2006
    #9
  10. jenniferlynne

    jenniferlynne Senior Member

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    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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