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Ngl, my pie crusts were always overdone on the bottom until I tried this simple trick
Honestly, I started putting a baking sheet on the rack below my pie. Tbh, it shields the direct heat from the oven element. Now my crusts bake evenly without getting too dark. I use an old aluminum sheet pan, and it works like a charm.
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jackson.sarah7mo ago
Wait, does the aluminum sheet not warp on you? Those thin pans can buckle from the direct heat over time. I used to do the same thing but switched to a darker, heavier sheet pan. It absorbs the heat better so it acts like a more steady shield. The aluminum ones can get too hot too fast and might not protect the crust evenly. My mom's old steel pan made a huge difference for me.
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the_riley7mo ago
Hear your point, @jackson.sarah, but my aluminum sheet never warps! I use it all the time for baking and it stays perfectly flat. That quick heat up actually helps me get a crisp crust faster. A heavier pan would slow down my whole process and I don't need that. I just make sure to preheat it well and it works like a charm every single time. So for my routine, the thin sheet is totally reliable!
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rose_hart317mo ago
Actually thin sheets warp all the time, it's just basic metal reacting to sudden high heat. That quick heat up you like is exactly what causes the problem over many uses. Jackson.sarah is totally right about heavier pans being a steadier shield, because they don't have those wild temperature swings. Your one flat sheet might be luck, but most thin pans buckle and then your cookies bake uneven. That crisp crust comes at the cost of no real consistency.
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