Greetings to all,
I'm new here but I understand some answers can be found consulting with
fellow bakers and I wanted to try it out.
My wife and I own a pie shop, a top selling pie we make is Old Fashion Sugar Cream Pie
but lately we are experiencing an area the size of a golf ball bubble up from the bottom. We
can pop the bubble during cooking and it will go back down and finish baking or not pop it and we finish baking
it, either way after baking when cooled and I can flip the pie over to look at the bottom I can
see the crust is not done the diameter of a golf ball; it is uncooked and doughy. This problem
doesn't happen all the time but enough to be concerned about. Does anyone know what might
be causing the problem? and even more importantly what can I do to prevent this from happening?