I'm making a 4th of July blueberry pie from scratch. I've made my dough, which is chilling now (actually a pate brisee recipe from Thomas Keller's Bouchon with a couple of tablespoons of sugar).
I was going to bake the pie on a pizza stone, with a starting temperature of 500, to be reduced to 425 when the pie goes in. Does anyone know if baking a pie with convection is a good idea? I'm imagining browning might me better, but with pie it's always tricky to cook through and brown at the same pace and I'm not sure if convection will help or hurt.
Thanks for suggestions!