I have always used metal or disposable foil pie pans and my pies have turned out beautifullyI have just started to use a glass dish and can't seem to get the hang of it!I was told to turn the oven down 25 degrees, so I did thatBut the edge of the crust seems to get done too quickly (even when shielded for the first part of baking) while the center never quite gets doneAny help would be much appreciated!
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yes - glass pans cook at 25 degrees lower than MOST metal pansHowever, very light colored metal doesn't cook as fast as dark metal (if that helps - what did you use before?) I never cover the edges of my crust, until they've gotten golden brownThen I cover them with aluminum foil (although you can buy pie crusts savers, which are made to cover the edges).
