I've never had a problem with a pumpkin pie having a soggy bottom- but then I use the old fashioned pyrex pie dishes so I can see when that crust is nicely golden brown and done. I find it's more of a challenge with berry or fruit pies, than custard types as well. But you have a few options if you want. You can parbake the crust, obviously. But it's going to be baking again for another 50 minutes to an hour, and that can overbake it. You could also use what's called "crust dust", which is a blend of half sugar and half all purpose flour, lightly coating the bottom before you add in the pie filling. Or you can do as I do, and start with a less liquid pumpkin puree so there is less liquid to cause problems. You can do that by draining it in a sieve lined with a cheesecloth or clean kitchen towel- or cook some off in a saucepan. I opt for the sieve myself- overnight, but you can do it in a few hours too. Just pick a method easiest for you, including just baking it off as written. The long bake generally takes care of the problem itself.
Lori, do you use the real PYREX (made with borosilicate glass) or the generic pyrex? (made with soda lime glass?) Inquiring minds want to know... 🙂 There is a HUGE difference.
For special times, yes- I have pie plates I inherited from my mom and grandmother. Genuine articles. I also have some I bought while stationed in Europe. I suppose I ought to quit using the term to refer to glass baking dishes though, since they changed formulation. Fortunately you can still buy the borosilicate sort, but you have to search it out specifically. Sigh.
Yes, good point. Was going to raise this, too. I learned the difference recently when one of the new kind broke in the oven during use. Scary when happening and a difficult clean up job.
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There is a HUGE difference.
I learned the difference recently when one of the new kind broke in the oven during use.
Scary when happening and a difficult clean up job.