I was sitting at a table with friends the other night at our Community Bible Study leadership potluck and Christmas party. My friend Mary Ann said, “Jo and Catherine, you both cook a lot, can you tell me how to keep pecan pie from sticking on the bottom?”
Well, I sat up a little straighter knowing this conversation was about to be right up my alley. I glanced over at our friend Jo who said, “you are filling it too full. I have never had that problem and I am careful not to over-fill.” Mary Ann quickly nodded her head and said, “well, that could be my problem since I always want to get every bit of deliciousness out of the bowl.”
Then it was my turn to add a nugget of wisdom to the conversation. I smiled at my tablemates and opened my mouth to speak when to my right my dear sweet, and I must say very-timely, husband appeared having just returned from the dessert table. “Well honey bunch” he began, “your Chess Pie looks great but it stuck on the bottom.”
Truthfully, I have had the “sticky-bottom” on many pies and only recently decided the cure-all is to lightly spray canola oil in the pie pan before laying down the crust. On second thought, that may not always work! 🙂
So, I did what I often do and Googled the answer to this dilemma.
From Emeril Lagasse’s pecan pie recipe a reviewer wrote:
Flour to the bottom of the crust to keep the crust from sticking, this one did not stick at all.
From Buttercream-bakehouse.com, a blog post sponsored by Pam says: Using Pam Cooking Spray helps release dough sticking to your work surface and your hands which is an essential tool for baking a pie. (So take this for what it is worth … being sponsored by Pam!)
From AL.com website “You ease the crust into a buttered pie plate, add your filling, and top it off with another thin layer of crust. (Buttering the pie plate is important especially for a pecan pie. The filling tends to leak through the bottom crust and stick, making serving difficult.)”
I also read one post that says if you use a metal pie pan it won’t stick as opposed to using a glass pie plate that always sticks. I actually haven’t tested that.
Here are few other suggestions:
Next time try dipping the bottom of the bottom of the pie plate into hot water for 10-20 seconds. This will remelt any solid butter and release the crust. It has never failed me for any cake or pie.
I have always made sure to have a light dusting of flour remaining on the crust after it is rolled out. I made pies for restaurants & never had one stick to the pan. For savory pies cornmeal can also be used.
So what does all this add up to?
* Don’t over-fill your pie crust
* Butter or spray the pie plate before using
* If you aren’t sure it will not stick, dip the bottom of the plate in hot water before trying to slice it.
Do you have a sure-fire method of keeping the bottom of your pies from sticking to the pie plate? If so — please let me know. I will pass on the information to all of our readers!