uncooked bottom crusts

15
10
Joined Mar 23, 2013
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 ?
 
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Joined Nov 30, 2015
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.
 
15
10
Joined Mar 23, 2013
 
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 ?
 
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.
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.
 
458
151
Joined Feb 18, 2007
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....
 
15
10
Joined Mar 23, 2013
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
 
4,474
421
Joined Jun 27, 2012
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.
 
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Joined Mar 23, 2013
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!!!!!
 

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