How do I make my pumpkin pie crust not soggy?

Table of Contents:

1. How do I make my pumpkin pie crust not soggy?
2. Can you bake a cake at 400 degrees?
3. Why exact temperature is crucial in baking?
4. What happens if you bake a cake at too low temperature?
5. What makes a cake rise higher?

How do I make my pumpkin pie crust not soggy?

Keeping the crust crisp is the biggest challenge when making a pumpkin pie. Too often the crust is soggy. Two things work against you: Pouring liquid filling onto unbaked pie dough almost guarantees a soggy bottom; over-baking the custard filling causes the proteins in the milk and eggs to denature and exude water.

Can you bake a cake at 400 degrees?

A cake baked at 400 degrees will have a darker outer crust and a drier surface. At 350 degrees, you have the best of both worlds with a light, fluffy texture and caramelized flavor.

Why exact temperature is crucial in baking?

Why is oven temperature important? Oven temperature causes physical transitions and chemical reactions to take place in the dough/batter.

What happens if you bake a cake at too low temperature?

Generally speaking, higher temperatures will give your bakes a more golden, crisper crust to the sponge or pastry and a low temperature will result in a fluffier, less golden sponge. With some cakes, you want a golden crust and with other cakes you want them to be gently cooked and fluffy.

What makes a cake rise higher?

Leaveners, like baking soda or powder, produce carbon dioxide bubbles, which are trapped by the starch in the batter and expand during baking, causing the cake to rise. Fats, like butter, shortening, or oil, help retard gluten formation while providing moisture for the cake.