Pumpkin pie baking temperature

Oh pshaw, on Mon 04 Dec 2006 03:26:31p, Dee Randall meant to say...

When you bake the crust first there is no need to bake at 425° at the beginning. The only purpose that serves is to "set" the crust and insure browning and (hopefully) prevent a soggy crust. It's not really a good methond for wet custard-based pies and it rarely produces the intended result.

Baking at 375° for the duration is a good choice.

Having said that, since the crust is pre-baked, I would cover the rim of the crust with foil right from the beginning. That's what I always do and I get the results I want.

Now, send me a piece after it cools!

Oh pshaw, on Mon 04 Dec 2006 08:07:31p, Dee Randall meant to say...

I used aluminum foil for years. I always buy the heavy duty foil which is wider. I would tear off 2 strips about 1-1/2 inches wide, then crimp them over the top edge of the crust. It doesn't fall off.

If you're baking a filled shell without pre-baking the crust, start off with the edge covered and remove the foil 10-15 minutes before the end of baking. Perfectly baked crust every time.

Nowadays I use a pie crust sheild, an aluminum rim that simply sits on top of the pie crust rim. Works a treat! Here's a link to a non-stick version. There's also a plain aluminum one, which is what I have. It never sticks either.

Thanks for the reply, Wayne. The pie crust 'underneath' the pumpkin filling was quite good and the filling was cooked properly. The rim of the crust was just a little too dark to receive a good grade.

I bought at one time the 3 piece tinfoil pieces, but they fell off each time I tried to use them. What do you do with foil; use it in a single layer on top of the rim, or do you crinkle it up and try to keep it on? I'm not quite sure what will keep it on the rim and not falling off. Rubbing a full tummy, Dee

Oh pshaw, on Mon 04 Dec 2006 09:17:28p, Dee Randall meant to say...

You can place the sheild on the pie either before you put the pie in the oven or after the pie is already on the oven rack. I've never had a problem with excessive movement of the sheild, and they don't come off unless knocked off.

Yes, I have a couple of Amish high-fired glazed pottery plates that have no handles and the shield works fine on them.

Whenever I make a meat pie, either chicken or beef, I use a traditional pie crust (I don't care for biscuit crusts on pies). And, yes, I do use the shield on these as well. In fact, on virtually all pies.

I have never used canned chicken, but see no reason why it can't be used. After all, the chicken I put in the pie is already cooked. I'm very fussy about texture, so I cook each vegetable indidually in chicken broth until I get precisely the degree of doneness I prefer. I make a gravy using a browned roux made with butter (you could use schmaltz), flour, and broth that I've cooked the vegetables in. Combine chicken, vegetables, and gravy, and season as desired. Tarragon is nice, or a bit of poultry seasoning, or thyme. Unless you use salf-free broth, you probably won't need much if any salt. A bit of freshly ground black pepper.

As a double-crust filled pie, you will want to bake this at 425-450° for about 15 minutes, then reduce and bake 30 minutes or so, or until the crust is nicely browned and the filling is bubbling.

Enjoy!

As is yours...

Cheers!

or for mine, I should use a 10" shield.On my next order, I'm going to order one. I do I have a couple of 9" pie plates, do you use these on the smaller-rimmed (without handles) pie plates. An aside question, would you use one of these shields on a chicken-pot-pie. I've not made one before, but I'm going to use the same pie crust on a chicken pot pie. Does that sound realistic? I don't have a recipe, I believe I'll wing it because John bought some 'chicken in a can' (I believe it is good quality) that he wants me to try to use in a chicken-pot-pie -- I have to stop and think that he probably only remembers those frozen ones from college days which were perfectly all right with him, so I'm not ready to go all out yet on a chicken-pot-pie.

Your information saved and appreciated, Dee

Texture is important to me in meat. The only canned meat that I can eat enjoy is a can of salmon (good quality) with a little mayo and dill weed; whereas it is not important to John. I told him if he bought that canned chicken that he might as well fix it himself :-)) -- well you know the rest of the story, it's chicken-pot-pie. I won't go with a good chicken broth that comes with making one's own, but use the brand that a poster recommended (comes in a plastic cup). But I will make a roux; and that's a good idea to cook each vegetable individually in chicken broth. Texture (degree of doneness) with vegetables does concern John; interestingly, he is the meat eater and I the vegetable eater, so texture to us is more important in the different preferred food groups -- hmmm.

Had to look up the word, schmaltz -- I'll use butter ;-) Thanks for the temperatures for the chicken-pot-pie. I'll be wrapping aluminum. Wayne. Dee

Oh pshaw, on Mon 04 Dec 2006 10:21:04p, Dee Randall meant to say...

You're welcome. Enjoy!