I h ave new double ovens, one is convection. I'm going to make blueberry pie with quick frozen berries. I've made it a hundred times with no problems in a regular oven, but I'm wondering about trying it in a convection oven. I'm guessing I should lower the temp by 25 degrees, but I don't know if the results will be good, or should I just stick to the old oven method. My pastry is 75% Crisco and 25% butter if that makes any difference. Any words of wisdom on what should I do?
I'm also doing a stuffed pork loin. Convection (again 25 degees lower - 300?) or regular?