Soggy Bottom

Fruball

I cook lots of things from scratch but I don't make pastry pies, I buy them...

The problem is that even though I cook according to instructions (and my oven is pretty reliable I think), the pastry bottom is most often undercooked and horrid to eat.

Is there anything I can do, higher or lower shelf? or anything you can think of that will make sure the bottom cooks properly please?

Many thanks in advance

RAS

Heat a baking tray in the oven whilst you wait for the oven to get up to temperature.

Once the tray is really hot, put the pie on the tray. Crispy bottom.

shammyjack

A pizza stone or a thick steel or cast iron plate in the oven , preheat on high then turn down to baking temperature and put the pie on the stone or plate .

Islandmaid

Fruball - I make mine is disposable tins, I got a bargin at b@@kers 100 for a quid just after christmas, they always cook through, and are great to bung in the freezer uncooked.

I think I remember reading somewhere to dust the bottom with semolina - the pie not yours

pigpen

cook the base of the pie .. fill put lid on and put back in the oven.

GreenFairy

ITA with Pigpen - blind bake your pastry case before filling and baking. It takes a bit longer, but no soggy bottom!

If your filling is particularly liquid, then warm some jam (apricot for sweet and redcurrant for savory work well) and spread thinly over the blind baked base before adding your filling and returning to the oven.

Fruball

As I mentioned in my first post, these are shop bought pies

msb5262

Fruball wrote: »

As I mentioned in my first post, these are shop bought pies

...in which case I don't think you can make them less soggy!

Heating them in a very hot oven, on a hot tray/pizza stone might help a bit, but the texture is soggy because the moisture in the filling has been in contact with the pastry since they were first united.
Your choices seem to be...
a) stop buying pies and start making your own
b) stop eating pies altogether!
c) decide you aren't that bothered about the soggy bottom, or
d) don't eat the soggy bottom!
I think in your position, I'd just start buying (or making) crumble instead...

Butterfly_Brain

Put them onto a hot baking tray and that should do the trick.

Fruball

msb5262 wrote: »

...in which case I don't think you can make them less soggy!

Heating them in a very hot oven, on a hot tray/pizza stone might help a bit, but the texture is soggy because the moisture in the filling has been in contact with the pastry since they were first united.
Your choices seem to be...
a) stop buying pies and start making your own
b) stop eating pies altogether!
c) decide you aren't that bothered about the soggy bottom, or
d) don't eat the soggy bottom!
I think in your position, I'd just start buying (or making) crumble instead...

I think the answer is to make my own But my waistline says I should stop eating pies!

I left the soggy bottom