Need Pie Crust info

chilefarmer

New member
Pie crust for custard pies. I have blind baked, brushed with egg whites and tried a few with brushed jam. The custard still soaks the crust. OK I give up whats the secret to keep this from happening. CF
 

ChowderMan

Pizza Chef
Super Site Supporter
cold custard mix?

too liquidity custard?

blind baking is the usual "cure" - I'd go with a hot custard mix, crust blind baked in a thin aluminum pie, after filling - bake on a preheated pizza stone.

it' a lemon custard, but . . .
 

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QSis

Grill Master
Staff member
Gold Site Supporter
Wow, Chowder - that is beautiful! I would love to make a lemon pie like that!

Would you please post the recipe, technique and photo in a new thread???

Lee
 

chilefarmer

New member
CM, the pie that was giving me the trouble was a coconut cream. I did blind bake the pie shell. The custard was quite thick, and did not require more baking. It was warm when I poured it in the crust. The crust was browned but still got soggy. CF Yours looks really good.
 

ChowderMan

Pizza Chef
Super Site Supporter
sounds like the custard "broke" - exuded (some) water which made the crust soggy.

you may want to look at something to make the custard more stable - corn starch, various 'gums', etc.
 

chilefarmer

New member
CM, here is the recipe I used. I am thinking maybe just use jello mix next time. Although I like homemade best. CF

Old Fashioned Coconut Cream Pie
Ingredients
1 cup sweetened flaked coconut toasted
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon coconut extract
1 (9 inch) pie shell, baked

Directions
1. Preheat oven to 350 degrees .
2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
4. Pour the filling into the pie shell and chill until firm, about 4 hours.
5. Top with whipped topping and with the reserved coconut.
 

ChowderMan

Pizza Chef
Super Site Supporter
there are many many recipes for custard fillings - I'd be tempted to look for one with more egg / add'l egg yolk and less milk liquid.

3 cups of liquid to 2 eggs may be the issue with this one - it's more typically 2 cups to 2 eggs.

or perhaps cook it a bit more - bring to a boil, then very gently until you can feel it start to thicken....
 
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