uncooked bottom crusts

Discussion in 'Pastries & Baking' started by mary rose, Nov 30, 2015.

  1. mary rose

    mary rose

    Messages:
    15
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    I have a pie business and run into the problem with the bottom crusts not cooking the  way they should-- I make way to many to pre- bake the bottoms.  What I really need is a disposable pie tine with small holes in the bottom.  This distributes the heat and bypasses the tin barrier.  I cannot find a manual hand punch that will work-- I even tried to find the disposable tins on line with holes in the bottom.  no luck-- i was drilling small holes in the bottoms and then having to smooth off the rough edges.  Way to time consuming.  Any suggestions other than patent my own ?
     
    Last edited: Nov 30, 2015
  2. emilycooksretro

    emilycooksretro

    Messages:
    12
    Likes Received:
    22
    Exp:
    Other
    I would say patent your own. Sounds like an interesting product.

    Are you sure its that they aren't cooking all the way through and not that the filling is seeping back into the cooked crusts? I have had soggy bottoms caused by the fillings before.

    I have no idea what type oven oven you are using, but you might want to consider using one with more bottom heat.
     
  3. mary rose

    mary rose

    Messages:
    15
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    Thanks for the feed back-- no the filling isn't going under the crust-- I use a convection oven.  A bottom hat would probably work better but does not cook many racks of pies evenly.
     
  4. jcakes

    jcakes

    Messages:
    302
    Likes Received:
    80
    Exp:
    Professional Pastry Chef
    Try baking the pies on a perforated sheet pan to see if that makes a difference. 

    I'd suggest preheating sheet pans before you put the pies on them if you are baking them on sheet pans, but I always put parchment on the sheet pan because I am not interested in cleaning up the oven spills when they've turned to cinders ;) and if you do the same, you'd lose the advantage of preheating the sheet pan with putting parchment on, loading the pie tins....

    RLB (Rose Levy Beranbaum) in the Pie and Pastry Bible suggests baking pies directly on the oven floor (I have never tried this and I don't think I ever will) and it might be for pies that have been frozen come to think of it.  But maybe a baking stone would help.  You could experiment with just buying a single tile and seeing if that helps....
     
  5. mary rose

    mary rose

    Messages:
    15
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    thanks for the suggestions  but I make about 30 pies at a time I do preheat the baking sheets but they are for drip pans  i do not want to put pies directly on them due to dripping and then the pies will be sticky and not good to sell that way
     
  6. flipflopgirl

    flipflopgirl

    Messages:
    4,470
    Likes Received:
    416
    Exp:
    Retired Hospitality
    I was just about ready to throw in the towel when this popped up http://www.kitchendance.com/pieperforated.html

    Only 8 inch and didn't take the time to investigate further in case it is not what you were referring to....

    mimi
     
    emilycooksretro likes this.
  7. flipflopgirl

    flipflopgirl

    Messages:
    4,470
    Likes Received:
    416
    Exp:
    Retired Hospitality
    http://www.alibaba.com/showroom/aluminium-pie-pans-perforated.html

    Here is another.... can understand your frustration.

    Zillions of hits needing further search once you are on the site.

    mimi

    One thought.

    Once you find a manufacturer you may be able to customize to your specs.

    My husband manufactures an item used to filter different grades of gasoline (not that simple but not wanting to bore you lol) and they are always happy to customize.

    Mind you the order must make a profit and that usually means a huge sale.

    m.
     
    Last edited: Dec 2, 2015
  8. mary rose

    mary rose

    Messages:
    15
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    wow  thanks  I have been asking kitchendance for a couple of years and I gave up.  I just called them and they do make a 10" so now they are going to find out the prices.   I cannot thank you enough.  Doing a happy dace now!!!!!
     
  9. flipflopgirl

    flipflopgirl

    Messages:
    4,470
    Likes Received:
    416
    Exp:
    Retired Hospitality
    Happy I could make you happy.
    :)

    mimi
     
  10. mary rose

    mary rose

    Messages:
    15
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    you did-  thanks again