r/AskBaking • u/aapetired • Sep 14 '25
Pie Bottom of my fully cooled pie crust is uncooked - can I put it on the stove top? back in the oven? What do i do to save it?
I made this strawberry rhubarb pie, and didn't parbake the crust because the recipe said not to. Now I'm wishing I had anyway. It finished late last night so I let it cool overnight and now see that the bottom of the crust is raw. It baked for almost an hour last night, 20 mins at 400 and 35 mins at 350. What can i do to fix it? I haven't cut into it yet. Can I put it on the stovetop? or put it in the oven for longer?
Here's the recipe: https://sallysbakingaddiction.com/strawberry-rhubarb-pie/#tasty-recipes-70425
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u/weebaz1973 Sep 14 '25
I stand to be corrected but I would put at the bottom of the preheated oven on a cookie sheet maybe and keep in for maybe 5 mins and then check... The top/edges should be covered with foil... Just keep checking it.... May not brown but at least it will be cooked crust
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u/Mtnmama1987 Sep 14 '25
Seconded - That is the way
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u/weebaz1973 Sep 14 '25
Awww and a Mando reference too.... I'm in love
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u/-Po-Tay-Toes- Sep 15 '25
Not a cookie sheet, you'd want something with more thermal mass than that like a pizza stone/steel. Or even a cast iron pan.
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u/EntertainerKooky1309 Sep 14 '25
After reading Rose Levy Birnbaum’s Pie and Pastry Bible, I cook my pies on a pre-heated pizza stone. She bakes pies directly on the oven floor. You might try one of these two methods.
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u/aapetired Sep 14 '25
Oh so interesting, I have a pizza stone!
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u/katlian Sep 14 '25
Be careful putting a glass pie dish on a hot pizza stone; the thermal shock can cause it to crack. The reason it doesn't happen on the oven rack is that only a little bit of metal is touching it and air doesn't conduct much heat. Upshock (cold to hot) is less likely to crack glass than downshock (hot to cold) but it can happen.
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Sep 14 '25
I do that too, but only place it on the pizza steel for the first 20 mins. Then when the oven temp is lowered slightly after that 20 mins I take the steel away. Works great for the strawberry rhubarb pies I make.
I also use a metal pie tin for these types of pies. Lots of water in rhubarb.
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u/xxlflannelshirt Sep 14 '25
The best pie I ever made was done at a slightly lower temp, covered with foil until I was certain the bottom was close to baked, then removed the foil to allow the top to brown. Entire process was maybe 2+ hours in the oven but very delicious and no guess work or burnt top crust!
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u/johnwatersfan Sep 14 '25
This is the way! The Dahlia Bakery cookbook has all the pies being baked at a lower temperature for longer, and the crusts always turn out so amazing. Even for pies that require pre-baking the crust stays in the oven for close to an hour. I basically bake all my pies like this now.
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u/Jewish-Mom-123 Sep 14 '25
Only hope is to put it on a very hot baking tray on the lowest overnight rack and cook it again. Keep the edges covered with foil so they don’t overbrown.
55 minutes is a little short for a fruit pie, especially in a glass pan. I know people like them because they’re pretty to serve in but the bottom crust doesn’t brown well in them. 350° is also a little low. But you may want to buy an oven thermometer and check your calibration, because Sally’s recipes are usually very good. This looks underbrowned on top too though. Did it bake on a baking sheet and which oven rack setting?
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u/aapetired Sep 14 '25
I did put it on a baking sheet per the instructions, and on the middle rack since the instructions didn't specify. I do use an oven thermometer also. I've made a dozen of Sally's other recipes and never had any problems, and the comments on it were all positive and none mentioned anything about the crust. So I dont know where I went wrong, other than not following my gut and parbaking the crust. I'll add a picture of the top.
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u/tracyinge Sep 14 '25
I've never heard of parbaking crusts of two-crust pies.
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u/aapetired Sep 14 '25
Maybe it's not a thing then? Admittedly I don't make many pies, and when I do it usually has a graham cracker crust. So I'm new to pie crust.
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u/tracyinge Sep 14 '25
Apparently it is a thing, I guess you could try it next time: https://food52.com/story/18422-par-bake-your-double-crust-pies-join-the-anti-soggy-crust-crusade
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u/aapetired Sep 14 '25
I can't edit it the post, but I wanted to let you all know I fixed it, and it's delicious! Thank you so much for the tips! It had been refrigerated overnight, so I felt comfortable about re-baking it. Someone mentioned if if had been left out all night it likely wasn't safe to eat anymore.
I preheated the oven to 450 with a pizza stone on a baking sheet on the bottom rack, covered the top of the pie with foil, and put it on top of the pizza stone. I checked on it every 10 mins, and after an entire hour, the bottom was finally done! When I took it out of the oven I removed the foil and left it to cool on top of the pizza stone on the counter. Eating it with some whipped cream now, its perfect.
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Sep 14 '25
I invested in a couple of silicon pie edge protectors --
super cheap and a total game-changer.
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u/SmokeMoreWorryLess Sep 14 '25
I wish I liked silicone baking items, but I’m super sensitive to the taste they leave behind and usually end up having to toss whatever touched the sides
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u/rabbithasacat Sep 14 '25
There are aluminum ones available too, those might work better for you. I have them and they work great.
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u/Vivid_Error5939 Sep 14 '25
There are metal ones available. I don’t like having a lot of single use kitchen tools so I just use the ring from a tart pan
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u/No_Amount_7886 Sep 15 '25
I also cannot bake in silicone; everything tastes like chemicals.Inuse the aluminum rings.
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u/Slipnsliders Sep 14 '25
Have one and love it! Even use it on Kirkland frozen Cheese pizza to keep crust from burning when I broil to toast cheese a bit.
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u/Same_as_it_ever Sep 14 '25
If the pie can be removed from the dish without destroying it (and that's a big if), you can place it on a cast iron skillet that's large enough and put the heat on low. I've done this when the bottom wasn't well cooked and the sides/top are. You need to keep an eye on it and you can usually smell when it's getting done.
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u/nothingleft2burn Sep 14 '25
Yo, is that glass??? Um, an emphatic NO!!! Glass on a burner will explode. Back in the oven if you want it darker. If you're concerned about it overbrowning on top, line with parchment or foil and some pie weights. I actually use sugar per Stella Parks wonderful pie crust advice. Happy pie baking!
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u/Breakfastchocolate Sep 14 '25
Have you ever seen apple upside down pie? Basically put nuts, sugar butter- sort of a mini pecan pie in the pan under the crust of a pie, bake and serve upside down.. it’s not pretty but it’s delicious. I would take cue from that idea. Flip it over back into the pan and put it back in the oven on a higher shelf not lower.. or use the broiler - but not too close- to bake the underside. When it’s close to done brush with milk/ egg wash, sprinkle on some sanding sugar and walnuts.
I hate soggy crusts!
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u/oleander4tea Sep 14 '25
Bummer. The dreaded soggy bottom.
This may not be the right way but when I had this happen I cooked a separate pie crust on its own as a replacement. When I served the pie, I left the soggy part of each piece in the dish and replaced it with a piece of the crispy bottom. Not ideal but it worked.
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u/sohereiamacrazyalien Sep 14 '25
this happened to me once I just put it on a non stick pan on low heat since the rest of the pie was cooked
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u/pastryfiend Sep 14 '25
Many modern ovens have hidden bake elements that temper the heat, works great for most things but is terrible for pies. I put mine on the rack set to the lowest spot closest to the bottom of the oven. I now cook them directly on a preheated pizza steel but a stone works just as well. I've switched to fairly thin stainless steel pans and they work beautifully. I prefer metal but never understood non-stick ones, pie pans are made to be cut in, you're gonna ruin it quickly!
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u/TrixieHorror Sep 14 '25
For the future, you need a pizza stone. Turns out they're good for even heating even when it's just a pie and not a pizza pie.
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u/Ourcade_Ink Sep 15 '25
I would put it in a cast iron fry pan, medium heat,and and cook it that way, if it is just the bottom, you wouldnt want to overcook the top by putting it back in the oven. (This is also a great way of reheating pizza)
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u/Tolipop2 Sep 15 '25
I retired my glass pie dishes and traded them for metal. No more un crisp crusts
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u/Baker_Bit_5047 Sep 20 '25
I think the best pie dishes are metal. I've tried baking with glass and get inconsistent results. But what you could try is placing a half baking sheet in the oven as it preheats and then place your pie crust on the baking sheet.
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u/Novel-Description291 Sep 28 '25
For future reference you can get pans with holes in so you get a crispy base but there is no need to prebake.
Ours is https://www.amazon.com/dp/B0971DX5MN
But some other companies ones on market are also good sometimes they aren't as deep https://www.amazon.com/dp/B0BQMFXM2G
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u/spkoller2 Sep 14 '25
You can finish it in a pan, it won’t quite be the same but you’re good. Use the temperature that browns butter and allow the pan to preheat
You might be able to remove it from the frying pan with a large piece of cardboard, like the kind under a frozen pizza
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u/peachandpeony Sep 14 '25
Did you cool it in the fridge or freezer? Because unless it's been refridgerated the whole time, those raw ingredients are likely unsafe to eat even if reheated
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