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Reply to "My pumpkin pie is always liquid in middle"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Thaw crust. Cook the pie under the edges of the crust are just the right amount of golden brown. Carefully wrap crust edges in foil. I take a sheet of foil, cut out the middle before I ever start baking. Then lay the foil over the pie when the crust is golden, and carefully curl the foil under over the edge. Bake until your knife comes out clean.[/quote] NP, and thank you for this idea! Whenever I try to wrap a crust in foil when it is browning, my foil “strips” always fall off as soon as I put the pie back in the oven. I will try your idea! [/quote] I bake all the time and just yesterday did the foil strips on my pumpkin pie, which, of course, fell off as soon as I put it in the oven. Making a hole in the foil before baking is the best tip EVER! Thanks![/quote]
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