Beef pie help please.

thorsoak

rosie383 wrote: »

I made the pie yesterday and it was tasty but still had a flippin soggy bottom! I did line the plate, brushed with egg and put in the oven untill it looked golden. Added the filling, and the lid with a slit on top. Baked at gas 5 til well cooked looking but the bottom was still pale and uninteresting.
Am I ever going to crack it? If I had cooked it much longer the crust would have been burnt.

Did you use a ceramic/pyrex pie dish? I always find I get a better result if I use a baking pie dish and put it on a hot baking sheet!

rosie383

Thanks Meritaten. It was stone cold. I don't know how it still ended up uncooked. I love things like rhubarb tart and I just never try because no matter what I do it doesn't work. So we end up with crumble.

meritaten

its just a thought - but how deep is your pastry? if its too thin then it definitely wont cook but disintegrate. It needs to be a fairly decent thickness (think how thick commercial meat pies are). you also need to cook it for at least 35 to 40 minutes (cover the top with foil if it browns too fast) in a medium oven.

suki1964

Tbh I rarely make a pie plate. Those I do I use a tin plate and cook for at least 40 mins at 180 in a fan oven on a tray that has been pre heated. The filling has also been cold. Bottoms always cooked. Depending on your oven you might need to cover the top to stop it catching

I have both a fan oven and an oven that I can control either top or bottom heat. That oven will take longer then the fan but it means I can bottom cook. But if I'm batch cooking I use the fan oven and just move things about

The other thing I have are solid enamel oven trays that fit the whole oven so are like extra shelves. Because they are so solid they don't buckle. My pie plates are just cheap tin ones from dunelm. Very thin so I'm not expecting to pass them on to the grandkids, unlike my trays which look as new 20 years on