getting a crispy bottom on bacon and egg pie

missmad, Feb 14, 5:24pm
x1
ok whats the deal my bacon and egg pie is always let down by a soggy botton, is it the type of container you cook it in or something (i have used glass pyrex dish before) someone please let me know how i can get around this so next pie i cook can be perfect!

fisher, Feb 14, 5:28pm
Please a layer of grated cheese on the bottom of pricked pastry. . only put the ingredients into the pie "just before" placing in pre heated oven...

mwood, Feb 14, 6:07pm
try these : - prick the bottom with a fork - try rolling first for a thinner pastry - preheat the oven with a flat tray in place to place the dish on - do not keep the pie in the fridge before you bake it

datoofairy, Feb 14, 6:09pm
I do the cheese as well and my B&E pies are always perfect.
You cant taste the cheese. My father hated cheese and ate my pies for years, totally oblivious to the cheese ;o)

susieq9, Feb 14, 6:59pm
x1
I bake mine right at the bottom level in the oven for about 15-20 minutes, and then put into the centre of oven.

rubyjane11, Feb 14, 8:21pm
grated cheese over the bottom of the pastry before adding your ingredients

eastie3, Feb 14, 10:47pm
I put an oven tray on the rack as the oven heats up and cook the pie on that, no soggy bottoms !

cottagerose, Feb 14, 11:26pm
Fanbake should also help

missmad, Feb 14, 11:45pm
without sounding like a dimwit, do i place the pastry in the pan then put cheese on, then bacon and eggs or place cheese in pan first then lay the pastry over the cheese?

eastie3, Feb 15, 4:12am
x2
Pastry, cheese, bacon, eggs. No stupid questions, just answers:D

annie.nz, Feb 15, 11:43pm
I take the pie out of the oven, loosen the pastry by running round the edge of the dish with a knife, put a wire rack or small metal tray over the top and tip it upside down.

Then put it back into the oven for a few minutes to brown the bottom (which is not uppermost).

buzzy110, Feb 15, 11:49pm
http://www.trademe.co.nz/Community/MessageBoard/Messages. asp
x? id=135153

Try this thread titled "Soggy Bottomed Pie". Has lots of good solutions in that.

lythande1, Feb 16, 12:07am
Don't put the mix in warm or hot. Don't, with stuff like egg, put it in way before cooking. The pastry has time to soak in it - you see?
Don't put cheese on the bottom either, it melts and goes gooey - same soaking in it effect.
You could cheat a little too and precook the pastry base a bit first. But I would just assemble it right before cooking.

tjma, Feb 16, 9:06pm
I found that cooking the bacon first before putting it in the pie made a huge difference, all ot the water in the bacon cooked away and didn't go into the pastry.

daleaway, Feb 16, 9:15pm
A very good point, tjma - packaged bacon is full of water. Our butcher's home cured stuff is much dryer.

mary92, Feb 23, 5:21am
Yes, I cook baconon it's own, add parsley, onion, and gratedcheese on top of pastry in baseand on tp of eggs (just under top layer of pastry. I also add 1 desertful of (half milk half water) for each eggused mix it through.

purplegoanna, Feb 23, 4:07pm
Ive got an awesome giant pie dish i got from a hospice, the bottom is covered in tiny match sticksized holes, it makes the bottom crispy every time. also does the same for quiches, hunt around its worth the effort.