Sis is here now. I asked her about her pie. She uses the same recipe as Lindac, the one on the back of the Karo bottle. She does not believe that it boils over.
She uses a standard pie glass plate. I've been making pecan pies for years and had this happen for the first time. I made my crust as usual, put in my filling and about 30 mins in I smelt burning sugar. The top was beautiful, no evidence of over flowing. However, the filling was pouring out from the space between the crust and the pie dish.
The edges of the crust were golden brown and the bottom was squish. I used a stone dish. The only thing I did differently was I put the pie crust in the pan in the fridge while I waited for the filling to come to room temperature.
After 15 years of making pecan pies I'm scared this will happen again. I've always used a 9-inch pie pan for my pecan piesbecause I didn't own an 8" one. I've never had a bubble over as described above. Every time I make it, I think about scaling it up to fill the 9 inch pan a little better. Except I only make pecan pie for the holidays and what with all the other baking going on, I just want to get. This is my mom's recipe. I really like it because it's a less sweet version of pecan pie.
I've tasted some pecan pies that were basically inedible because they were just too sweet. I believe I always used a deep dish pie shell since it seems to have a bigger than average amount of filling.
Pecan pie is pretty rich - the chocolate chips seem to tone it down a bit. Never had the filling bubble up over and under the crust. Oh, one thing that I didn't mention is that I don't like the taste of roasted pecans so I loosely cover the top of the pie with aluminum foil while it's baking. I haven't posted here in a few years, but when I saw a thread on pecan pie, I had to jump in.
My recipe includes a tbsp flour which I think makes the filling stand up a bit with no leakage. I agree with the comments to make sure you don't overfill the pie. Pecan Pie. I had the same problem with my crust sticking to the pie dish. Perfect for my kids and hubby to have a taste of the pie without having to cut it. Pecan pie isn't my personal favorite, but my niece-in-law asked one year if it would be OK if she added a request to the holidays pies.
Being the family pie maker and very fond of this young woman I said of course I asked if her mother had used a favorite recipe and she didn't think so, I use Dear Abby's and that seems to please. I make my own crust, what's one more single crust when I'm doing the pastry for about 5 more anyway ; I do increase and chop the pecans mixing some in to the filling for neater serving.
Prepare pie crust. In large bowl combine corn syrup, sugar, eggs, butter, salt, and vanilla; mix well. Pour filling into prepared pie crust; sprinkle with pecan halves. Bake at degrees for 45 to 50 minutes or until center is set. Toothpick inserted will come out clean when pie is "done". Imagine my surprise to see a post with my name from 6 years ago! However, the problem still exists.
AC, you may have nailed it. DS always makes it in a regular Pyrex glass pie plate. I'll look for a deep-dish ceramic pie dish for her! I've read all comments. My filling is not boiling over the edge of crusts. Something seems to be causing crusts to crack.
Recently I've been using Pillsbury "rolled" crust. Will switch from clear Pyrex pie plates to either metal or ceramic. Thanks for the info! I've been making Pecan Pies for years and never had this problem. It looks to me like the filling spilled over a dent in the crusts edge. Still delicious and not that difficult to slice, but I thought something was very strange.
Just wanted to say the two recipes I use most often for pecan pie are the Dear Abby one posted here, and one from the Silver Palate. Both TNT I always use a 9" clear Pyrex pie pan for pecan pie. The Silver Palate recipe bakes at for 10 minutes, then at for about another half hour or so.
So this thread raises it's head once again I have made many many pecan pies, always using the recipe posted above which came from the silver Springs Florida visitors center sometime in the late 's I usually make that recipe in an 8 inch pan I have used pyrex, cheap aluminum, pottery and my grandmother's enamelware pie plate For most people, this is a cure-all solution for a pie that wants to stick to the bottom of the pan.
You should do this right before serving the pie for the best effect, as this will not only keep the pie warm, but if it has cooled down some between the time you took it out of the oven and serving time, then there will be more butter to melt. This increases the chances that the newly melted butter will release the crust from the pan, making it easier for you to serve the pie to a table of hungry people.
Before you know it, you will be able to get your pie out of just about any sticky situation. I accept the Privacy Policy. Thanks for your opinion. I tried butter and it did not work for me as the pie crust stuck completely to the pie pan. I think the pie crust thickness has everything to do with the pie crust sticking problem. I'm trying non stick cooking spray and parchment paper next.. How to Keep Frosting From Melting.
This "spoon and measure" method prevents the flour from compacting in the measuring cup. Once mixed, your dough should stick together when you pinch it between your fingers. If it doesn't, you need to add more moisture. Even if you think your pie dough resembles the Sahara desert, show some restraint when adding more water.
A teaspoon at a time is all you need. And keep the mixing to a minimum after each addition—the more mixing you subject your pie dough to, the tougher it will become. And lastly, it doesn't hurt to let your pie dough chill out —literally, in the fridge—to let the flour absorb some of the moisture.
Pictured recipe: Pecan Pie. A perfect pie dough walks a fine line between dry and moist. If you're rolling it out and it's sticking to your rolling pin like crazy, your dough has too much moisture. What now? Adding more flour is always an option, but too much flour and your dough will end up like a cracker—not a pie crust. Remember: the more you mix your pie dough, the tougher it becomes.
To keep the mixing to a minimum, try rolling out your dough between two pieces of parchment paper. The dough won't stick to the rolling pin and once you have it rolled out, all you have to do is peel off the top layer of parchment and invert the dough into the pie plate. Also, make sure your dough is well chilled before you roll it. This not only makes a sticky dough more manageable, it also prevents the fat in the crust from melting into the flour, which helps keep pie dough flaky and tender.
Pictured recipe: Maple-Ginger Apple Pie. Does your pie look like filling shoved between two pieces of cardboard? Partially bake your pie crust before filling. Cover well-chilled or frozen raw pie crust with two layers of aluminum foil. Press foil to fit the pie crust snugly, then fold edges over the crust to protect edges from over-browning.
One of the most effective things you can do is submerge the bottom of your pie plate into some hot water for around 10 to 20 seconds. Doing this helps to re-melt any solidified butter, greasing up the pan again, and releasing the crust from sticking to the pan. Buttering the pie plate is important especially for a pecan pie. The filling tends to leak through the bottom crust and stick, making serving difficult.
One way to prevent that leakage is to paint the bottom crust with slightly beaten egg white before adding the filling. Flour: Adding just a little flour to the pecan pie filling helps set it and keeps it from being runny. Sugar: Granulated sugar adds just the right amount of sweetness.
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