What went wrong? (pre made pie crust)

Question

Hope you all had a wonderful Thanksgiving!

I had an issue with my pecan pie that I was hoping you can help me with. I used a frozen pre-made pie crust in a tin. It said you don't have to pre-cook it, so I didn't. I made my pecan pies two weeks ago and froze them. They defrosted well in the refrigerator. The taste was amazing but it was IMPOSSIBLE to cut slices. We literally had to scoop the pie out of the tin. The crust seemed super glued to the bottom on the pie tin. I did not re-heat the pie before serving. 

What could I do differently next time? It's embarrassing!

Answer

you filled the pre-made crust baked it and froze it, then thawed it for service?

well, generalizing, the colder the filling is, the more gooey the (no pre/parbaked) bottom will be and indeed to the point it is glued to the bottom.

I read your post, but I'd guess "they did not defrost well" comma effectively.

it is sufficiently tricky to get a flaky bottom crust putting a hot filling in an unbaked shell. 
baking then freezing then thawing .... you may have had glue for a bottom crust after the baking point.
moisture in / on a pie dough makes for glue. thawed, not heated for service,,,, the bottom crust was simply so wet it glued itself onto the pan.

next time - pre-bake, even if for just 5-10 minutes, the shell, fill it hot, bake immediately, bake on a preheated stone, allow to cool for service. a non-custard pie will keep on the counter for 24-36-48 hours no problem. baking two weeks in advance is really not "necessary" even tho it seems a "schedule keeping trick"

push com to shove, make the filling and freeze that not in the pie shell. thaw, reheat, fill the shell hot, and bake . . .

Answer

This often happens if there are cracks in the crust where the filling can seep through. You should ignore their advice and go ahead and blind bake the crust. Then, before adding the filling you should brush the inside of the crust with some beaten egg white to form a protective seal.

Answer

Crust leakage.

Answer

If a recipe calls for blind baking a crust you need to do that with whatever type of crust you use

Topics

Locations

Your post has been published!

What went wrong? (pre made pie crust)

Chowhound Recommends

Shop

The Best Places to Buy Baking Ingredients Online

Guides

How to Bake Three Amazing Pies in One Morning

More from Chowhound

Guides

The Ultimate Spring Produce Guide: What's in Season & How to Use It

Recipe Round-Ups

Quick and Easy Instant Pot Breakfast Recipes for Less Morning Stress

Guides

How to Care for Enameled Cast Iron So It Lasts a Lifetime

Home

The Best Tool to Clean a Wood Cutting Board Is Probably in Your Compost Bin

Trending Discussions

Chowhound Recipes That You are Saving

A Final Goodbye for Chowhound

Favorite Chowhound Memories

NY Times: Chowhound Closes After 25 Years of Food Obsession, Wisdom and Debate

January–April 2022 Baking COTM: DESSERT PERSON by Claire Saffitz

Quick Links

Latest Discussions

Cookbook of the Month

Dish of the Month

Weekly Menu Planning

Get fresh food news delivered to your inbox

12 Irish Foods to Celebrate St. Patrick's Day That Aren’t Corned Beef and Cabbage

Chowhound

Policies

Community

Editorial

Content