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Ngl, my pie crusts were always overdone on the bottom until I tried this simple trick
Honestly, I started putting a baking sheet on the rack below my pie. Tbh, it shields the direct heat from the oven element. Now my crusts bake evenly without getting too dark. I use an old aluminum sheet pan, and it works like a charm.
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jackson.sarah2d ago
Wait, does the aluminum sheet not warp on you? Those thin pans can buckle from the direct heat over time. I used to do the same thing but switched to a darker, heavier sheet pan. It absorbs the heat better so it acts like a more steady shield. The aluminum ones can get too hot too fast and might not protect the crust evenly. My mom's old steel pan made a huge difference for me.
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the_riley2d ago
Hear your point, @jackson.sarah, but my aluminum sheet never warps! I use it all the time for baking and it stays perfectly flat. That quick heat up actually helps me get a crisp crust faster. A heavier pan would slow down my whole process and I don't need that. I just make sure to preheat it well and it works like a charm every single time. So for my routine, the thin sheet is totally reliable!
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