I have a problem with pumpkin pies and can not figure out why. I have made them for 50 years but since moving to OR a problem. When they are baking, the center area of the crust raises and is wet while the rest of the crust is golden brown once baking is completed. The pumpkin over this raised area of crust is steaming. Three quarters of the piece of pie is perfect...crust and pumpkin but that center area is like raw dough and wet. I use King Arther all purpose flour and a good quality butter. All other pies are fine. Would appreciate any suggestions.

• Reply