Unbaked Pie-Crust Dilemma

[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!

[Mama Mangia]

Kev -

I prefer the same tins you prefer - I also have those thick-bottomed "dishes" which I use for making pot pies, casseroles, etc.

If you really want to use those for pies - maybe you can use them for pre-baked shells (unfilled) or depending on the recipe - partially bake your shell.

I just use mine (pottery) for casseroles, sides, pot pies, etc.

Just cuz it's shaped like a pie plate, looks like a pie plate - don't mean it's a pie plate........
you know what I mean......

[Mama Mangia]

btw - don't hurt her feelings - when sis comes over and you are making pies - use the dish with a graham cracker or cookie crust........

[The Ironic Chef]

Kev, did you ever resolve your problem? I bake pies in the glass pyrex dishes for pies. I don't have a problem. The pyrex is a good conductor for heat and I can see the bottom of the pies to check the crust.

[Cook Chatty Cathy]

I would take the pretty pie plate sis gave ya' and place it into a cast iron skillet (while still cool & or at room temp.) and place the whole thing together in the oven and bake as usual, I guarantee those bottom crusts will be done!!! The black cast iron conducts heat great and will get the job done. If not I would be shocked.