How close to the top should I fill a pie to avoid overflow?
I'm planning a pot-pie recipe in a casserole dish and was wondering how high I should fill it without worrying about it overflowing during cooking. A traditional vented pie crust will completely cover the contents.
I will put a baking sheet underneath to catch overflow just in case, but I'd like to have some general guidelines.
Best Answer
A basic bechemel or broth based pot-pie filling will not expand significantly when being baked. It may bubble a little under the pastry from being simmered.
You would the casserole up to maybe 1/2 inch (1 cm) below the lip, and apply pastry on top of that.
Less is fine if you have less filling.
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Quick Answer about "How close to the top should I fill a pie to avoid overflow?"
Aim for filling the pie pan to about ½-an-inch from the top. The filling will reduce as it cooks but shouldn't boil over. To be safe (and to avoid a huge mess), always place your pie on a parchment paper-lined baking sheet.How do you stop a pie from leaking?
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