NZ Lifestyle Block

3 tips for the perfect pie


One of the most common fails when you're making pumpkin pie is ending up with a soggy bottom. To avoid this:

Ensure your oven is at the right temperatur­e – use an oven thermomete­r to ensure it's accurate.

Place in the lower third of the oven – essentiall­y the filling is a custard, and you need to be careful not to overcook it while still getting a good crust to the pastry.

Fresh pumpkin contains a lot of water. If you don't reduce its moisture levels, the pie filling can be watery. Roasting removes some water, but to lower it more, heat the cooked pulp on the stove for 10 minutes or so at the end of Step 2.

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