Sometimes my meat pies do not cook properly on the bottom.
I usually put the filling in cold rather than hot.
Should I cook the bottom pastry blind before adding filling and top.
Cooking pastry for bottom of pie using cold filling
pastry
Related Topic
- Baking – choux pastry, keep mixing while waiting for the roux to cool
- Is it possible to make transparent / translucent pastry
- Sugar – the best sugar for sweet short crust pastry
- Is this the way to make good pies
- Baking – “fill” a chicken pot pie 24 hours before cooking it
- Baking – make a sweet hot water crust pastry
- Chocolate – Blending pastry cream right after cooking: does it change final consistency
Best Answer
There are two techniques (that I know of) that will help you. I often use both...
I don't know if this helps with 'cooking properly' or not, but I use vodka to replace half of the water to mix the dough. This inhibits the production of gluten and makes a 'flakier' crust. (based on a tip from Alton Brown specifically for apple pie, but it works all around...)