I love pumpkin pie. Each year I bake one for Thanksgiving and am disappointed that my bottom crust is a bit soggy. I thought of partially baking the crust then moisture proofing, but the process is time consuming. I'd much rather pop the pie into the oven in an unbaked crust. I bake my pies one rack below the middle starting out with high temp then lowering. I think the total baking time is about 1 hour. The crust usually looks golden and done (I can see it through my pyrex glass dish), but when I cut the pie and dig in to eat, I always think the crust is underdone. Anyone have any surefire ways of getting a properly done crust without compromising the texture of the filling?
Thanks, and Happy Thnaksgiving to you all!