Why does the crust edge of my custard pie disappear into the pie pan?
I have been determined to make an excellent custard pie. I finally have the custard down pat. However, the edge of the pie crust disappears down into the pie pan? I use store bought pie crust, roll it into the 10" glass pie dish and pinch the edges. This last time I added some extra pieces of the dough to make an even higher edge. Again, the edge slid down into the custard. The pie tastes OK but doesn't look very nice. Help. Thanks, Pat from Michigan
Good question, Pat! Try partially baking the pastry in the pie plate before adding the filling. This will help to set it and dry it so it stays put. Here is our recipe:
Prep: 25 minutes Cool: 1 hour Bake: 52 minutes Oven: 450°F/350°
Makes: 8 slices
1 recipe Pastry for Single-Crust Pie
1/2 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups half-and-half, light cream, or whole milk
1. Preheat oven to 450°F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with pastry circle and trim. Crimp edge as desired. Line pastry with a double thickness of foil. Bake in the preheated oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until set and dry. Remove from oven; reduce the oven temperature to 350°F.
2. Meanwhile, for filling, in a medium bowl lightly beat eggs with a fork. Stir in sugar, vanilla, salt, and nutmeg. Gradually stir in half-and-half until mixture is thoroughly combined.
3. Place the partially baked pastry shell on the oven rack. Carefully pour filling into the pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 15 to 20 minutes or until a knife inserted near the center comes out clean. To serve warm, cool on a wire rack for at least 1 hour. Cover and chill within 2 hours. For longer storage, cover and refrigerate for 2 days.
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