Viking DMOR206SS Cookbook page 18

Pie Shell. Use mix, frozen pie dough, or your recipe for
single crust pie. Prick crust with fork. Preheat oven to 425˚F.
Place pie shell on broiling trivet; bake with convection heat 8
to 10 minutes, or until lightly browned. Cool and fill.
Double Crust or Crumb Top Pies. Preheat pie as you would
for conventional baking; make slits in top of two crust pie.
Preheat oven to 400˚F. Place pie on broiling trivet. Bake
double crust or lattice pies 25 to 35 minutes on HIGH MIX,
400˚F; crumb top pies 20 to 25 minutes on HIGH MIX,
400˚F.
Pie Techniques
Custard Pies. Prebake and cool pie shell as directed on the
left. Fill with uncooked custard. Without preheating, bake
pie on pizza pan placed on broiling trivet for 30 to 35 min-
utes on LOW MIX, 325˚F. If custard is not set, let stand in
oven a few minutes to complete cooking.
Frozen Prepared Custard-Type Pies. Preheat oven to tem-
perature listed on package. Place pie on broiling trivet. Bake
three-fourths of package time using LOW MIX set at the
package temperature. If filling is not set, let stand in oven to
complete cooking.
Frozen Prepared Pies. Do not preheat oven. Bake on pizza
pan placed on broiling trivet. Use HIGH MIX, 375˚F for
fruit pies; 21 cm (8-inch) - 35 minutes, 23 cm (9-inch) - 40 to
45 minutes.
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