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Home Cooking

Pie Crust - Help!

Foodforthefam | Nov 24, 202111:37 AM     3

I am making three pies for Thanksgiving this year.
Pumpkin: https://smittenkitchen.com/2014/11/cl...
Apple: https://smittenkitchen.com/2018/10/ev...
Cherry: https://sallysbakingaddiction.com/che...
I’m using this crust recipe, which I’ve used several times for galettes but never pie: https://smittenkitchen.com/2019/03/ex...

I made the crusts (up to the point of rolling them out) yesterday and have had them in the fridge since. I started with my pumpkin this morning, rolled and shaped the crust and chilled in the fridge while I cooked and combined the filling. I think it chilled for about 20 mins.
I preheated my oven to 400 and put it in with the filling inside (no parbake). Within 10 mins, the crust was slumping down the sides, and I had to throw it away.

Fortunately I have enough ingredients to make another pumpkin, but if this happens to the others, I’m in trouble.

So, here is the new plan. I’m looking for suggestions on improving it.
I’ve rolled out three bottom crusts and shaped to the pans. I’ve rolled out two flat lids for lattice tops. They will chill in the fridge for 2 hours. I made sure that the pumpkin rim is sitting on the top of the rim of my pie plate. I’ll parbake the pumpkin crust lined with foil for 1 hour at 350 and then cook the pumpkin filling in it. I’m reasonable confident that this will work for the pumpkin.

I’m more worried about the apple and cherry. I’ll fill and top them with the lattice and make sure the edge sits on the rim. I’m thinking I’ll chill the shaped pies again before baking. Maybe another 2 hours. Should I try to cook them at a lower temperature (both suggest 400)? Should I try to parbake the bottom crusts? Should I scrap the lattice tops and go with some cut outs instead? Should I try to freeze them before baking?

TIA for advice!

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