Fall y'all. Is there really any other time that makes us want to make pies more often than fall? Apple. Pumpkin. Sweet Potato. I mean, come on people! And let's just be honest - we all know that everyone and their brother makes a pumpkin pie at some point between September 1st and November 30th. My husband already made me make him one (recipe coming soon). So that leads me to today's tip.... how do you make sure your bottom crust cooks properly when you're making a filled pie?? We've all had it happen - you go to cut that first slice only to realize that your bottom crust didn't cook all the way. And then we want to sob because we wanted it PERFECT!!!
The best way to help ensure that the bottom crust of your filled pies cooks perfectly is as simple as preheating a cookie sheet. By preheating your cookie sheet before placing your pie on it, you allow a stronger heat to be absorbed through the base. Which makes the cooking process start on the top and bottom of your pie, rather than your cooking starting from the top and working its way down (which results in a soggy crust).