Pie-oneer. Soggy bottoms are for diapers, not pies. Pick a pie and I'll tell you when it's done.
Loading the tool… (it needs JavaScript turned on)
Look up oven temps, bake times and done-ness signs for classic pies in the Only Pies guide. Fruit pies are done when the filling bubbles through the vents, and custard pies when the center still jiggles slightly. I'm a pie-oneer, apparently.
Line the chilled crust with parchment, fill with pie weights or dried beans, and bake around 425°F about 15 minutes. Remove the weights and bake a few minutes more until dry. Then fill it. Soggy bottoms are for diapers, not pies.
Pumpkin pie is done when the edges are set and the center still jiggles a little, like set gelatin. A knife inserted near the center should come out clean. It keeps setting as it cools, so don't overbake or it'll crack.
You're the apple of my pie. Life is short, eat dessert first. And in my house, pie is a breakfast food the day after Thanksgiving, and nobody can stop me.
Pumpkin pie is an egg-and-milk custard pie, so refrigerate it within 2 hours of cooling. Pecan and cream pies go in the fridge too. Fruit pies like apple can sit at room temp for a day or two.
If the edges brown before the filling is done, cover them with a ring of foil or a pie shield. Add it about halfway through baking. Golden edges, not charcoal.