I put a sprinkling of coarse sugar on top of a pie crust that's been brushed with egg, to crisp it a little. Can I put a sprinkling of the coarse sugar directly in the pie pan before putting the bottom layer of crust in it, to give a little bit of crispy bottom crust when baked?
Use sprinkling of sugar in pie pan before the crust
pie
Related Topic
- Help making Montgomery Pie layer properly
- Baking – Using a Pyrex Pie Plate on a Hearthstone Safely
- Greasy Pie Crust
- Pie Troubleshooting – Solving Issues with Chicken Pot Pie Crust
- Cake – How to keep a cheesecake layer seperate from filling during baking
- How to ensure that the bottom of blind baked pie crusts brown properly
- How to keep baked meringue from shrinking away from pie crust
- Baking – Pie crust too soft to put in pan
Best Answer
I'd be afraid of the sugar caramelizing and burning on the bottom with the direct and increased heat from the glass or metal pan you are baking in, combined with any trapped moisture coming off of the dough, you will likely end up with a burnt caramel on the bottom, trapping your pie in the pan. [long story short, it depends on the moisture of the dough, the oven heat and baking time, etc]. I wouldn't recommend it.
it works on top because the excess moisture has somewhere to go, and is probably in or just above the oven temperature as opposed to the scenario listed above.
to achieve a crispier bottom crust, perhaps brush the bottom of the pan lightly with melted butter, essentially "frying" the dough as it bakes, or possibly increase the amount of sugar in the actual dough. Alternatively, maybe start off at a really high temperature with your pan on the lowest possible rack to encourage quicker baking/browning.