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I'm making a savory pie - basically stew in a pie crust.

Do I want to parbake the bottom crust of my pie for this? Will doing so make it more or less likely that the bottom crust ends up as a soggy mess? I'm not sure if or how the contents being stew instead of fruit will change how the whole thing cooks.

My plan for cook time is "until the top crust looks good." The filling (stew) is essentially done when it goes in, and the ingredients are ones that are pretty resilient against overcooking, so I'm not worried about harming it regardless of how my cook time comes out.

A_S00
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2 Answers2

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No, simply because there's no way to attach the top crust to the bottom crust, once the bottom crust is parbaked.

In general, pot pies are not pre-baked.

FuzzyChef
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I've made countless savory pies and always baked it the same as a fruit pie. I brush the top with milk (sometimes sprinkling the top with various things,) preheat the oven to 425°, dropping the heat immediately after putting the pie in the oven on the middle rack, and have never had soggy crust or had to cover the top.

Alternatively, for a quick fix, use hot filling and a higher heat as you would then only have to cook the crust. If your crust is soggy, bake the pie on a lower rack so the bottom is closer to the heat source.

Luck!

KatyM
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