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Homemade Pot Pie Question: Crust
Posted on 4/8/14 at 5:58 pm
Posted on 4/8/14 at 5:58 pm
Well, mostly homemade - I bought the crust (Pillsbury roll & bake), which leads to my question: should I pre-bake the bottom crust, and if so for how long?
It's been a long time since I've made one of these and I don't remember what I've done in the past.
Any help would be appreciated -
It's been a long time since I've made one of these and I don't remember what I've done in the past.
Any help would be appreciated -
6
Posted on 4/8/14 at 6:06 pm to GarmischTiger
After extensive testing, I prebake crawfish pie crust. I don't know if that helps.
Posted on 4/8/14 at 6:18 pm to StripedSaint
I think it's the same basic mechanics - cooking something thick with a creamy base in pastry. Thanks.
Posted on 4/8/14 at 6:19 pm to GarmischTiger
Prebake the crust and I would do a bit of an oil brush along the bottom.
Any kind of creamy sauce that is not going to solidify will make the crust too soggy if the crust isn't ready for it.
Any kind of creamy sauce that is not going to solidify will make the crust too soggy if the crust isn't ready for it.
Posted on 4/8/14 at 6:25 pm to StringedInstruments
How long - until it's basically done, or like halfway?
Posted on 4/8/14 at 6:29 pm to StringedInstruments
I picked up a love of tuna pie in my childhood. They don't make them anymore, so I make my own. I don't prebake the bottom crust because the pie has a creamy thick white sauce.
This post was edited on 4/8/14 at 7:42 pm
Posted on 4/8/14 at 6:39 pm to Stadium Rat
I use those crusts and my wife laughs but she has her grandmothers recipe which is killer and I can't make to save my arse. Prick the bottom with a fork, put a piece of parchment in it and fill with dry beans. Bake for about 15 minutes. Then add your filling, put the top crust on, few slits and brush with egg yolk. Cook until brown.
Be sure to add green peas. Frozen work best.
Be sure to add green peas. Frozen work best.
Posted on 4/8/14 at 6:40 pm to Stadium Rat
What's confusing me is I don't remember the circumstances when you normally prebake a crust - aside from cold pies (chocolate cream, meringues and such).
Posted on 4/8/14 at 6:42 pm to GarmischTiger
You won't have to prebake it. How many pot pies have you had with crisp bottom crust? Me? Probably none. Crispy on top, kinda soggy on bottom. I'm good with that.
Posted on 4/8/14 at 6:43 pm to Martini
Thanks Martini - will do. And ditto on crusts. Every time I try to make one it turns out uglier than my prom date.
And I got the peas. Joy of Cooking's creamed turkey / pot pie. They don't use a bottom crust but I like it.
Thanks all -
And I got the peas. Joy of Cooking's creamed turkey / pot pie. They don't use a bottom crust but I like it.
Thanks all -
Posted on 4/8/14 at 7:36 pm to GarmischTiger
I don't prebake my bottom crust if that helps. And Pillsbury Dough Boy makes excellent pot pie crust.
Posted on 4/8/14 at 7:40 pm to GarmischTiger
I don't prebake and I get an awesome crust with that dough. Made a great crawfish pie the other day.
Posted on 4/8/14 at 7:40 pm to GarmischTiger
Pillsbury makes 2 kinds of pie crusts - frozen in an aluminum pie tin and refrigerated that you have to unroll.
For savory pies, use the refrigerated kind. It doesn't have added sugar, like the frozen ones.
I made that mistake one time. BIG mistake.
For savory pies, use the refrigerated kind. It doesn't have added sugar, like the frozen ones.
I made that mistake one time. BIG mistake.
Posted on 4/8/14 at 8:05 pm to Stadium Rat
I'm using the refrigerated kind, since they come two to a pack and I needed a top and bottom crust.
Just got done par-cooking the bottom @ 15 minutes per Martini's instructions, filled the Pyrex with the filling and top crust and started the final bake. All looks good.
Again - appreciate all the input.
Just got done par-cooking the bottom @ 15 minutes per Martini's instructions, filled the Pyrex with the filling and top crust and started the final bake. All looks good.
Again - appreciate all the input.
Posted on 4/8/14 at 8:59 pm to GarmischTiger
Skip pie crust on bottom and just do bisquick on top 
Posted on 4/8/14 at 9:03 pm to GarmischTiger
This is the recipe we use:
1 recipe pastry for a 9 inch double crust pie
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
2 tablespoons chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
3/4 tsp. dried thyme
1 egg beaten for egg wash
Preheat oven to 400 degrees F (200 degrees C). Line bottom of pie pan with crust. Brush bottom pie crust with egg wash and bake for 10 min. on a cookie sheet .In a skillet saute the chopped onion until slightly soft and set aside.
Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges. Brush top with egg wash wrap edges with foil,place pie back on cookie sheet.
Poke holes in top crust and bake for 30 minutes remove foil and bake another 20-30 minutes. Let stand for 5 minutes and serve.
1 recipe pastry for a 9 inch double crust pie
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
2 tablespoons chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
3/4 tsp. dried thyme
1 egg beaten for egg wash
Preheat oven to 400 degrees F (200 degrees C). Line bottom of pie pan with crust. Brush bottom pie crust with egg wash and bake for 10 min. on a cookie sheet .In a skillet saute the chopped onion until slightly soft and set aside.
Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges. Brush top with egg wash wrap edges with foil,place pie back on cookie sheet.
Poke holes in top crust and bake for 30 minutes remove foil and bake another 20-30 minutes. Let stand for 5 minutes and serve.
Posted on 4/8/14 at 9:24 pm to GarmischTiger
quote:
should I pre-bake the bottom crust, and if so for how long?
Pot pies typically don't have a bottom crust, just a top.
Posted on 4/8/14 at 10:15 pm to Layabout
quote:I agree - and so does Joy.
Pot pies typically don't have a bottom crust, just a top.
But a pot pie that my wife and kids will eat must strongly resemble the Swansons / Hungry Man style - thus my OP.
Mad Props to 'Tini - it turned out GREAT!
Posted on 4/8/14 at 10:18 pm to GarmischTiger
I'd prefer the bottom too.
Posted on 4/8/14 at 10:33 pm to ddsmit
quote:What I did was close - but roux after veg were sautéed, then cream, versus condensed milk as the thickener.
ddsmit
And agree with you, Teece - bottom + top = better than top alone (even if top is biscuits)!
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