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How to Prevent Over-baking in a Convection Oven?

Wendy asks: When using a turbo convection oven to heat a frozen pie, how do you stop the pie crust from getting so hard?

Baking S.O.S. says: I don’t have experience with turbo convection ovens for home use, although we use industrial convection ovens in professional kitchens, so I am going to assume that the ovens work in a similar fashion.

Convection ovens bake hotter and faster than conventional ovens. When baking in a convection oven, the typical adjustment is to bake at a temperature that is 25 degrees less than the directions specify, and the baking time should also be shorter, though that varies depending on what you are baking.

So if the pie crust is getting too hard, it sounds like you should decrease the temperature of the oven, and also shorten the baking time from what the instructions say on the frozen pie.

A couple of other options: 1) Before putting the pie in the oven, brush the top with a little bit of milk. This will give the pie a glossy finish while keeping the crust a little softer, perhaps, 2) Try putting a loose aluminum foil “tent” over the top of the pie half-way through the baking process to protect it from over-baking.

I hope one of those options will help. Happy baking!