Why didn't my pie cook properly?!
I tried to make brown sugar pie today!. I got the recipe online, and everyone else who tried it gave it five stars and said it was perfect!. Mine ended up a watery mess, and I had to throw it out!. As I was dumping it out, I noticed that my pie crust was 1/4 thick!. I was surprised because I didn't realize that before, and I usually don't roll it as thick as that!. Could a too-thick crust have caused the pie not to bake properly!?
The recipe called for 325 degrees, and my oven is very accurate and cooks evenly and thoroughly, but I'm wondering if I should have increased the temperature to 350!?
What do you think I did wrong, if anything!? Thanks for answering!.Www@FoodAQ@Com
The recipe called for 325 degrees, and my oven is very accurate and cooks evenly and thoroughly, but I'm wondering if I should have increased the temperature to 350!?
What do you think I did wrong, if anything!? Thanks for answering!.Www@FoodAQ@Com
Answers:
Yes, a thicker crust could have something to do with it, because the hat would not penetrate as quickly through a doughy crust!.
You may have missed an ingredient, though!. It should not be watery at all!.Www@FoodAQ@Com
You may have missed an ingredient, though!. It should not be watery at all!.Www@FoodAQ@Com
Well, maybe you accidentally used a wrong ingredient or the website you got it from had a wrong ingredient[s]!.Maybe you should of increased it because dessert are usually put on to 350 degrees!. You did say your oven works accurately but maybe somehow it was dirty,ashy,etc or maybe it was old it should not have been watery at all!.The crust could have something to do with it
I hope i answered your answer! :DWww@FoodAQ@Com
I hope i answered your answer! :DWww@FoodAQ@Com
Two things come immediately to mind:
What is your altitude!? I mean, if the person who contributed the recipe was in Miami and you're in Boulder, the temperatures will have to be adjusted for altitude!.
And!.!.!.
Some pies, like the store-bought pumpkin pies we had last year and this, bake until the outside edges are firm but the inner part is still VERY watery!. As the pie cools (2 hours) the center firms up!. Last year (someone didn't read the directions!.!.!.I blame the eggnog!) and tried to cook it until the center firmed!. It never did and we had to throw it out!.Www@FoodAQ@Com
What is your altitude!? I mean, if the person who contributed the recipe was in Miami and you're in Boulder, the temperatures will have to be adjusted for altitude!.
And!.!.!.
Some pies, like the store-bought pumpkin pies we had last year and this, bake until the outside edges are firm but the inner part is still VERY watery!. As the pie cools (2 hours) the center firms up!. Last year (someone didn't read the directions!.!.!.I blame the eggnog!) and tried to cook it until the center firmed!. It never did and we had to throw it out!.Www@FoodAQ@Com
Your crust may have been rolled to thick resulting in a longer baking time!. also whatever baking time the recipe listed is only just a guide!. Since some ovens bake differently the time may vary!. I would keep the temp!. @ 325 and just bake it longer!. Www@FoodAQ@Com
I have tried 2 online recipes that did not work out!. Somehow I think they leave something out!. I no longer get recipes online!. The ones I tried had 5 starts too!.Www@FoodAQ@Com