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pie crust

when I bake pumkin pies the crust pulls away from the crust. What am I doing wrong? The pie taste great but it's like they are serepate.


 

11/7/2009 12:13 PM
5 Replies to pie crust

Hi dcapper, do you mean the filling pulls away from the crust? Granna2

11/7/2009 1:05 PM

Hi Decapper,


My pumpkin pies pull away from the crust also, but I think that is normal.  I just put whip cream or cool whip and top and serve it and have never heard any complaints yet.


Good luck and enjoy your pie.


Leila

11/7/2009 3:30 PM

My pies the crust seperates away from the filling after I Bake it. It's like the filling is one and the filling another one.

11/7/2009 4:16 PM

Yes

11/7/2009 4:17 PM

I have used the pumpkin pie recipe from my Betty Crocker 1950 edition for almost 60 years and have never had my pie pull away from the crust or crack thru the center. There has never been a recipe, according to the folks that have tasted my pumpkin pie, that can top this recipe. I am inclined to think that perhaps your filling might be too dense and as the pie bakes from the outside inward, it tends to lose too much moisture and therefore pull away from the crust. I always bake my pie so that the center has the VERY SLIGHTEST shake in the center. As it cools it get firm. My daughter used a recipe that calls for evaporated milk. Side by side, the old Betty Crocker recipe get eaten first.

11/8/2009 9:30 AM

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