Stephanie

September 3, 2011 at 4:42pm

I've always been fascinated this method. Does the bottom of the crust bake evenly (i.e. not doughy, pale, etc.)? Stephanie, that would depend on your pan and where you put it in the oven more than anything else. I like to use a metal pan, dark rather than shiny if possible. A cast iron skillet makes a wonderful pie, as a matter of fact. Put the pie on a lower rack of the oven (which you'll have to, if you bake in a bag - since the bag is tall). My bottom crusts seem to do well when baked with these two things in mind... Good luk! PJH
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