Serious Eats: Talk

Help! Gummy bottom pie crust

I make a lot of fruit pies in the summer. One problem I have not been able to solve is that the bottom crust doesn't crisp and brown, probably due to all the moisture in the fruit on top of it. These are double-crust pies, so blind-baking the bottom crust is not an option. I usually use a pyrex pie plate. Would ceramic or metal yield more even cooking? Position the pie higher or lower in the oven? Change baking temperature?
Suggestions welcome...

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