i've been cooking for quite some time and baking forever. however, i did not grow up eating or making pies/tarts. and as an adult cook, i have generally avoided making pies and tarts ... the few times that i've made tarts, the dough is a bit HARD and kinda ruins the whole dish! anyway, it was hubby's bday recently and he LOVES pumpking pie so i decided to take on dorie's caramel pumpkin pie. the filling was AWESOME. the crust was just so-so. overall, the dish was great ... hubby was a happy camper.
i'm a big fan of dorie greenspan and i'd like to think that her recipe was spot on. check out this post on serious eats for the dough recipe:
some things that i did:
- froze the butter and shortening in little pieces
- used ice water
- used my food processor ... and only sparingly
- chilled the dough for two nights in my fridge
- chilled the rolled out dough for 1 hour in my fridge
- used buttered foil/pie weights
- partially baked the crust
i DID NOT prick the bottom of the crust ... the original recipe didn't say to do so. when i peeled off the foil, the base looked PRETTY RAW to me but there was still another 8 minutes of uncovered baking coming up. after 8 minutes, the base was definitely NOT coloured (still very raw looking) but the edges were starting to brown significantly. i left it in for an addition 10 minutes; the base got a TEENSY bit more coloured. i didn't want to leave it in for much longer as i was worried the edges would brown way too much (the whole thing gets baked for an additional 45 mins!).
when we ate the finished dish, there was a definite textural difference between the base and the edges. dorie says to serve the pie right out of the fridge ... the base was HARD and the edges were flaky. when i ate the leftovers, i let the pie come to room temp and the base was no longer hard but still raw-ish and definitely not flaky like the edges.
so, can any expert pie bakers please chime in and give me some advice? should i have pricked the base? should i have left it in longer? should i have fully baked the crust? should i have covered the edges with foil??