Oh Great and Powerful Pickle, please help me avoid gummy pie crust. For my pumpkin pie, I'd like to try blind baking my pie crust and then filling it with a pumpkin custard that has been mostly cooked on the stove top. I find the standard method of using an unbaked crust often yields a gummy crust under the filling. Has anyone tried this or do you have suggestions for how to do this? I'm thinking maybe I can cook the custard on the stove top and then transfer to the pie crust and finish in the oven for 25 mins or so.
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1. Blind bake the crust on a preheated pizza stone/oven tiles, which helps set the bottom crust faster.
2. Heat the filling before you put it in the blind-baked crust--don't cook the custard completely, but get it fairly warm to the touch (120F or so), so it cooks more quickly.