How Much Should I Add?

Mike,
Try painting the bottom pie crust with beaten egg white. The egg white will help to create a moisture barrier between the crust and the filling.

Another thought is to start your pie in a hot oven, 425 F, for the first fifteen minutes and then turn back the temp to the one listed in your recipe. The initial blast of heat will help to cook the crust.

Good luck!
 

Mike said:
Thank you Ladies one and all for the excellent replies and advice.

Lara I am not making anything particular, it is just something that
I am not sure about.

In the past I have made Scottish Butchers Steak Pies and if I put a
bottom crust on it, it doesn't cook because it is wet, soggy bottom,
similar has happened with an apple pie or two.

Last week I was channel surfing on the TV and came across a show
that was all about making Cornish Pasties, in a Factory, near where
I lived for many years and I knew some people, there.

During the programme when they were mixing the contents, they
included "Corn Starch", so that they didn't get a wet product, I had
missed the amount if they even gave it, but anyway, I thought that
it was a good idea, but how much to use.

Marciks, we can get that flour in our stores here too, but the one I
am asking about is the thickener, I asked google and here is the reply.

Mike.

CORNMEAL – UK corn flour is the same as U.S. cornstarch. Potato flour,
despite its name, is a starch, and can not be substituted for regular flour.
It often can be substituted for corn starch and vice versa. In the U.S., corn
flour means finely ground cornmeal.

Questions and Answers - British Cooking Terms vs. American ...​

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You can brush the pie crust with an egg wash and pre bake it at 375° or 400° until its baked - usually 8 minutes or so. Then fill the pie and top with remaining crust . Use egg wash on the top crust and bake the pot pie. Works great with any kind of baked pies, too.
 
Mike, for your Scottish Butchers Steak Pies try sprinkling coarse cornmeal (not cornflour) on the surface of the baking pan before laying your crust on it (don't put it IN the crust). That's what some pizza places do. If you turn pizza over you might see that cornmeal. That's probably for the purpose of making the crust crispy on the bottom which I think you're going for. And that might be the ingredient you said you missed.

Another thing to try is to heat the pan first before laying your crust on it so it cooks faster and thus not soggy. Pizza ovens are already hot before laying pizzas in there and those pizza bottoms aren't soggy.
 

Thank you all once again, as for painting the bottom
with egg and baking it first, Aunt Bea, I know about
that with the exception as to how long it takes to bake,
thank you Liberty for that information.

Usually when I am baking anything, I put a baking sheet
in the oven to get it hot, then I put whatever it is in it's
own container on top of that and get instant heat to the
bottom, but it doesn't always work.

Lara, the Scottish Butcher's Pie was a bad example, sorry,
they don't usually have a base, unless they are small ones,
but the others do and the Forfar Bridie does this is a bit
like a Cornish pasty.

Thank you all;l for an interesting debate.

Mike.
 
hollydolly said:
One of our larger supermarkets started selling ita few years ago, and I was delighted by it, but it was dry and course, so I can't imagine that's how Americans have it
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I don't care for the box mixes much. Homemade is far better. I think it can be made moister that way. It is usually gritty. We usually have it in ham & beans.
Ham-and-Beans-6.jpg
 
Yesterday I was looking in my spice cupboard and spotted the large corn starch container, obviously from Costco. I can’t even remember the last time I uses corn starch. It’s time to find a smaller container so I can free up some more space on the shelves.
 
MarciKS said:
I don't care for the box mixes much. Homemade is far better. I think it can be made moister that way. It is usually gritty. We usually have it in ham & beans.
View attachment 154987
Click to expand...
Oh no this one they sell is 'fresh' in the chill fridges... but it's really powdery and gritty..altho' it looks the same as in your picture

This is it...it's quite thin, and powdery tasting

review-sainsburys-mexican-cornbread-sweetcorn-L-WO6pjv.jpeg
 
hollydolly said:
Oh no this one they sell is 'fresh' in the chill fridges... but it's really powdery and gritty..altho' it looks the same as in your picture

This is it...it's quite thin, and powdery tasting

review-sainsburys-mexican-cornbread-sweetcorn-L-WO6pjv.jpeg
Click to expand...
yuck. that doesn't look like ours. ours is usually thicker. cornbread is naturally dry. usually we crumble it into the ham & beans. that may be why.
 
Basically, there are two kinds of cornbread - the northern kind and the southern kind.

The southern kind is sweeter and here in Texas we add diced green chili's to it - it adds a nice
sharp flavor spike. Cornbread is wonderful if its made right. Made wrong, it makes a pretty good
door stop!
 
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