Pie crust problems
Submitted by:
theresamom11
From:
United States of America
Question:
My rice pie is already cooked, but the bottom crust was a little thick and not cooked through. I cooked it for 80 min and it was suppose to take 60 min. is there anything I can do now that it is cooled already?
Answer:
Hi,
Now that the pie has cooled it will not really be possible to remedy this problem. To avoid the problem in the future make sure pastry is rolled out to the correct thickness and place the pie in the lower third of the oven to help the pie crust cook faster than the filling. Baking the pie on a pre-heated baking tray can also help to transfer heat to the base of the pie. In a single crust pie you can always bake the pastry 'blind' before filling to ensure the crust is cooked. I have described this method in a previous answer to a similar question which you will find by clicking on this link.
As the pie took longer to cook than expected you might just want to check out your oven temperature also, particularly if you have made this pie successfully before. You can do this with an inexpensive oven thermometer.
Regards,
Gilla
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