Soggy bottoms
Many pie bakers have a problem with the bottom crust not getting properly baked. There are also many suggestions as to how to deal with this problem, including blind baking the bottom crust. This is the correct method for open top pies and tarts, but should not be used for pies with a top crust as the bottom crust inevitably shrinks and the top and bottom crust cannot properly bind. With the few tips below you can be certain that your bottom crust will be baked properly, regardless of filling or whether you use a metal, glass or ceramic pie plate.
1) Always bake pies on the bottom most rack position in the oven. This will assure getting maximum heat to the bottom crust and will help avoid burning the top crust. If the top crust is particularly prone to burning, using a constant temperature of 175 °C (350 °F) is preferable to beginning in a hot oven.
2) Check the top for browning after 45 minutes and continue checking until the desired degree is achieved. At that time cover the top of the pie with a sheet of aluminum foil and continue baking for at least 1o more minutes. If you find the bottom crust still not adequately baked you will need to bake your next pie even longer after covering with foil. Providing exact times is not possible because ovens differ greatly, even at the same temperature. For the most part, pies tolerate “over baking” quite well, so in doubt bake a little longer. Once you have found a time the provides properly baked bottom crusts you can depend on that time for the future. Generally speaking, metal pans require the shortest baking times, followed by glass and then ceramic.
More tips to follow. Please check back here.