Forgot to preheat for my pie crust and it's a game-changer to avoid

Honestly, my crusts were soggy and tough until I started waiting for the full preheat. Tbh, just using an oven thermometer showed my dial was off by 25 degrees.

4 comments

4 Comments

willowgreen1mo ago

But does it really matter that much? Even @sean_bailey93 with his pizza stone seems like overkill for a simple pie.

sean_bailey931mo ago

Using a preheated pizza stone under my pie pan was a game changer. It blasts the bottom with direct heat so it sets fast.

rose_perry121mo ago

The pizza stone trick makes total sense. It's all about getting that bottom crust to set before the filling soaks in. You can even try putting your empty pie pan right on the oven rack to preheat for a few minutes before you add the crust. It gives you that same direct heat shock without needing extra gear. A really hot start is what stops a soggy bottom.

wrenmartinez1mo ago

425 degrees on my middle oven rack worked way better than just putting the pan on the stone. That direct heat makes the crust crisp up in minutes. @willowgreen, it honestly makes a huge difference in the texture. A hot start is the only way I get a flaky bottom now.