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Ewigkeit
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« on: May 11, 2009, 09:04:16 PM »
Last Saturday I tried my hand at making a custard pie; however, when it came out of the oven, the bottom crust had floated up to about halfway through the filling, and it was, of course, somewhat soggy.  Can anyone explain to me how you make a custard pie such that the bottom crust will stay on the bottom where it belongs, and be nice and crisp, like in other types of pies?
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« Reply #1 on: May 16, 2009, 03:47:22 PM »
GRAVITY-HIGH ALTITUDE-Not enough baking powder
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« Reply #1 on: May 16, 2009, 03:47:22 PM »
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« Reply #2 on: May 16, 2009, 07:17:22 PM »
I used a pre-made crust which I baked for 10 minutes before putting in the filling.
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« Reply #3 on: May 17, 2009, 12:46:26 PM »
I have made baked custard but didn't use a crust. I'm not sure it would be called a pie either. The recipe said "Baked Custard" and didn't call for a crust.
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« Reply #4 on: May 18, 2009, 09:45:26 PM »
Now that's something I might try sometime; but I'll NEVER try it with a crust again unless or until someone shows me a fail-safe way to keep the crust on the bottom where it belongs.
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« Reply #5 on: May 19, 2009, 03:15:59 PM »
I'm going to look online for a baked custard recipe. That's where I find all my recipes. Of course, because of not being able to have sugar, salt or fat, I have to change all the recipes. I've become very good at doing that. I recently made up a recipe for chocolate/honey pancakes.
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« Reply #5 on: May 19, 2009, 03:15:59 PM »
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« Reply #6 on: May 29, 2009, 04:38:01 AM »
You need to blind bake your piecrust first. Get your pastry, pre-heat the oven, put dried beans or rice in the bottom and bake for 10 mins.

Also, scattering a few dry oats in the bottom before you put a pie filling in can help soak up the moisture that pools on the bottom of a pie as it cooks. They absorb the flavour so you shouldn't notice them when you eat it because the oats blend in with the pastry.
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« Reply #7 on: May 30, 2009, 03:00:51 AM »
My ancient cookbook says,

"To make custard pies and other 1 crust pies with an uncooked filling, line pie plate with pastry and place in a cold place to allow for evaporation of moisture from shell and a crusting over of dough before baking. Soggy custard and pumpkin pies
are easily avoided if this point is observed and the oven carefully regulated.
Flour crust lightly, shake out any loose flour, then pour in the custard or pumpkin mixture.
Place in oven at once. Bake 400 deg until filling is firm enough not to stick to a test knife inserted in centre of pie."

Rich Custard Filling

21/2 cups hot milk
1/3 cup sugar
2 whole eggs
2 egg yolks
a few grains salt
1/2 tsp vanilla

Beat sugar, eggs, egg yolks and salt until perfectly smooth. add hot milk gradually and stir in vanilla.
 Pour into unbaked shell and bake as directed.
This mixture may be flavoured with almond, chocolate or caramel.
Grated orange rind may be added and 1/4 cup orange juice substituted for 1/4 cup milk.

I know you have your own custard filling, I just thought you could compare with this one. My hubby loves baked custard with or without the crust.

If at first you don't succeed, try, try again...isn't that how it goes?   Smile
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« Reply #8 on: September 22, 2009, 10:28:48 PM »
If you do not use a crust, do you have to bake the dishes in a water bath?  My husband also loves baked custard, but I have not found the right technique.  Thank you for sharing your recipe, Mrs Mac.
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« Reply #9 on: September 28, 2009, 05:15:02 PM »



     Mrs Mac you might want to try a little chopped rhubarb in your custard pie
      recipe just to make really special.  again mmmmmmmmm.
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« Reply #9 on: September 28, 2009, 05:15:02 PM »
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« Reply #10 on: December 10, 2009, 02:24:58 PM »
I love baked custard (no crust) and used to make in Michigan with no problem. However, I cannot get it to turn out right in Florida. I baked it way longer than the recipe said, and it was still soggy and shrunk to practically nothing. Does anyone know what the difference is?
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