[chubbyalaskagriz]

Alrighty, gang- I have a problem...

I've baked pies both at home and at work all my life and thought I had pie pastry mastered, but I guess I was wrong!

Always before I tended to use and prefer thin metal pie plates that seemed to conduct the heat properly and cook the crust completely. But sister gave me 4 beautiful red pie plates for Christmas made from very thick pottery, and I'm having issues.

While these plates are pretty to look at- they seem to impede the baking process. I've baked single-crust pecan and Dutch apple pies- as well as two-crust mincemeat and peach pies and NONE of the bottom crusts were cooked correctly- in fact, I'd go so far as to say they remained raw.

I hate the idea that these gifts might prove to be useless! What am I doing wrong? Has anyone had success with these? Is there a technique that works well? Perhaps placing the red pie plates directly onto a baking stone? Hmmm... I'm displeased and BAFFLED! Please Help!