Cooking and Baking

Undercooked pie crust HELP!

I took a strawberry rhubarb pie out of the oven when I was way too tired last night and, after examining it this morning, am convinced that I took it out about 5 minutes early. What would you do in this situation? Would you stick it back in the oven, and if so, at what temp? Or would you just go with it? It's not raw undercooked (the filling was bubbling), but I'm afraid it's going to have a floury taste or the crust will be soggy if I'm not able to come up with a remedy.

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed