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Old 11-27-2009, 09:29 AM   #1
TX Michelle
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Default Why did my pie crusts stick?

I used Pet-Ritz, like I do every year. I know shame on me for not making my own. I really should.

Anway, this is the second or third time every pie has stuck. I mean pretty bad too.

I know the directions say to thaw before baking and I always have, but this year I didn't to see if it would make a difference and it didin't. They still stuck.
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Old 11-27-2009, 09:37 AM   #2
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Were there any cracks/patches in your crust before you filled it? Perhaps leaking filling.

Have they reduced the fat content in the pie crusts? That could explain it.

You might try spraying your pan with PAM or greasing the pan a little first.
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Old 11-27-2009, 09:42 AM   #3
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You are supposed to poke holes in it before you bake it. Some I did and some I didn't, but it didn't make a difference.

Maybe they have reduced the fat.....hmmm. These are the ones that come in a pan already.

I won't use them again. Next year I will make my own or try the dough that you put in a pan yourself.
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Old 11-27-2009, 09:46 AM   #4
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I use the Pillsbury pie crusts that you just thaw and stick in the pan. Best stuff ever made.
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Old 11-27-2009, 09:48 AM   #5
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If they're already in the pan and they're sticking, you should complain to the company.

We usually use the ones you put in a panyourself. We put a bit of flour in the pan first, and they don't stick. They're not exciting pie crusts, though, and tend to be soggy on the bottom. I usually only eat the crispy edge part.
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Old 11-27-2009, 09:49 AM   #6
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I will next time.

Never had a problem with the other ones before until the last two or three years. I just don't get it.

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I use the Pillsbury pie crusts that you just thaw and stick in the pan. Best stuff ever made.
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Old 11-27-2009, 09:50 AM   #7
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I love to make my own pie crust and I do make a good one, but yeah, the Pillsbury pie crusts are pretty darn good. I don't miss the muss and fuss of making them.
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Old 11-27-2009, 10:24 AM   #8
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I make my own, because the purchased ones are good, the first day, but yucky, after that.
Hmmm, I wonder if it's too early, for pumpkin pie?
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Old 11-27-2009, 10:31 AM   #9
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Quote:
Originally Posted by Redsky327 View Post
I use the Pillsbury pie crusts that you just thaw and stick in the pan. Best stuff ever made.
That's the only pie crust I use!! Have one thawing right now for an ice box chocolate pie!

ETA: I do have to admit I've never been able to make a pecan pie without the crust sticking.
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Old 11-27-2009, 10:32 AM   #10
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Quote:
Originally Posted by Comingbacktolife View Post
I make my own, because the purchased ones are good, the first day, but yucky, after that.
Hmmm, I wonder if it's too early, for pumpkin pie?
It makes a great breakfast!
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Old 11-27-2009, 10:42 AM   #11
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Pumpkin is a fruit or a vegetable, right? Seems to me that it's a fine thing for breakfast, lunch and dinner.
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Old 11-27-2009, 10:47 AM   #12
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I bought a pack of the Pillsbury and a pack of the Walmart brand. Note to self: DO NOT BUY THE CHEAP CRUST AGAIN!
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Old 11-27-2009, 11:00 AM   #13
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I found this:

Quote:
Question:

I use store bought pie crust. How do I keep them from sticking to the pan when I cut my pie?
Answer:

Hi,
Pie crusts do have quite a high proportion of fat in them which normally helps to prevent them sticking to the pan however if the crust is not sufficiently cooked it will be soggy and may then stick to the pan. This can be a problem when the filling is very wet for example with fruit or custard fillings. The solution to this is to pre- bake the pie crust without filling, this process is known as baking blind. It does add another step to the recipe but will give a much better, crisper result.
To bake the pie crust blind you need to line the pan with the dough and then ***** all over using a fork. If you are using ready formed crusts you will only need to ***** the base. Then line the crust with a sheet of parchment or foil, the lining should completely cover the dough. Fill the crust with weights to hold it in place, for this you can use raw rice, dried beans or special pie weights sometimes known as baking beans. Then bake the crust in a pre-heated oven at 400F/200C for 15 minutes. Remove the crust from the oven and carefully remove the weights and parchment or foil. Return the crust to the oven for a further 5 minutes. Now the pie is ready for filling and baking as usual, this will normally be at a lower temperature. If the edges of the crust are becoming too brown you can cover them with foil for the second baking. If you have used rice or beans for weights they will no longer be suitable for eating but can be re-used for baking many times. Just make sure they are completely cooled before storing in an air-tight container. Please note this technique is best for single crust pies.
Other things to consider is to use a base only heat if your oven has this type of setting available or to use a special pie crisping pan, these have little holes in the base which allows the heat to get through to bottom of the crust directly. When adding the filling to the pie make sure that you do not over-fill, if the filling overflows during the baking it may slip between the crust and the pan which can then cause the crust to stick.
I hope these comments will help you with your pie crust next time around.
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I'll tell you, though. I tried weighing a crust down with beans once and the beans smelled awful. It stank up the whole house. Rice might be better.
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Old 11-27-2009, 11:38 AM   #14
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Quote:
Originally Posted by Ohbirdlady View Post
It makes a great breakfast!

"Breakfast of Champions!!!!!!!!"
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Old 11-27-2009, 11:40 AM   #15
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Pumpkin is great for the digestion. A perfect way to start the day!
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Old 11-27-2009, 11:54 AM   #16
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I did blind bake when the recipe called for it. I think all of them did except the pecan pie.
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Old 11-27-2009, 11:56 AM   #17
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I use the pillsbury crust that you put in the pan but I roll it out thinner before putting it in the piepan. That way the crust is always done and not soggy. A little flour in the bottom of the piepan before putting in the crust should help it from sticking.
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Old 11-27-2009, 03:35 PM   #18
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I spray the pan with Pam, dust crust with flour and it never sticks unless the filling runs over. Use the P/B refrigerated not frozen. I cannot cannot cannot make crust from scratch.
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Old 05-13-2011, 02:16 PM   #19
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Quote:
Originally Posted by Redsky327 View Post
I use the Pillsbury pie crusts that you just thaw and stick in the pan. Best stuff ever made.
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Old 05-13-2011, 02:17 PM   #20
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I also youe the Pillsbury and when I use the foil pie tins it does still stick when you cut a slice to take out
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Old 05-13-2011, 02:33 PM   #21
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Quote:
Originally Posted by Redsky327 View Post
Pumpkin is a fruit or a vegetable, right? Seems to me that it's a fine thing for breakfast, lunch and dinner.

YES!!! I could do that...
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Old 05-13-2011, 03:16 PM   #22
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Quote:
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I use the Pillsbury pie crusts that you just thaw and stick in the pan. Best stuff ever made.
Actually, they aren't even frozen. You buy them out of the dairy case. I use them, too. Love them!!!
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Old 05-13-2011, 03:17 PM   #23
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Well, dang. This is a way old thread. I thought it was new.
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Old 05-13-2011, 03:35 PM   #24
TX Michelle
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I wonder why this got brought back up?
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Old 05-13-2011, 04:06 PM   #25
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No shame in not making yer own- my Nana is constantly rolling in her grave over my lack o practices .

Grease the pan?
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Old 05-13-2011, 05:14 PM   #26
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Regurgitation has happened, several times, lately.
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