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Trailrider1951

Trailrider1951's Journal

November 19, 2023

Outstanding interview with Rachael Maddow about her book Prequel

Brought to you by the Free Library of Philadelphia. Enjoy!

November 16, 2023

A question for the pie enthusiasts here

I'm bringing a pumpkin pie to Thursday's family get together and I have a crust question. I follow the recipe exactly and usually end up with a soggy bottom crust. I make a whole wheat/butter crust and bake the pie in a 10 inch enameled cast iron skillet. The pie recipe calls for baking the pie at 425* F for 15 minutes, then reducing the oven temperature to 350*F for the rest of the time. I consistently do this, and I have a thermometer in the oven to make sure it is the correct temperature. What else can I do to prevent a soggy bottom crust? Any suggestions? Thanks for your help.

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Member since: Thu Mar 4, 2004, 09:30 AM
Number of posts: 3,437