So I've made this pie.......

To, not do!

I'd place it on a pre-heated baking tray and do it at about 170 in my fan oven which is also erratic.

As it is larger than usual I would also invite your favourite gner to help eat it. (Thats me in case you are wondering!)

Did you bake the base blind before you filled it?

Cook it on a pre heated "pizza stone" if not your thickest/heaviest baking tray/sheet also pre-heated, good luck.

Definitely preheat your oven for around 15 minutes and put a baking sheet in at the same time ,then hope for the best and if it is soggy just eat the filling and the top pastry ?

I would put foil on top once the top is cooked.

Nooo kitty it's smaller! It's the different dimensions that are causing concern!

It will be lovely. Enjoy it.

JackyB no, I didn't I might have done if it was a quiche/flan.

Funnily enough, Mr P will often enjoy a cheese, bacon and onion flan, but seems totally averse to quiche,

Oh @phoenix. My DH is the same.
We never have quiche, we have 'open top pies' aka quiche to anyone with a brain ?

Daisy does haha

Heat a baking tray in the oven before you put your pie on it, pop the pie into the oven with a double layer of foil, or preferably non-stick baking paper, on the top - cook it at 180oC (170oC if it's a fan oven) for about fifteen minutes then take off the paper and continue to cook for another 10/15 minutes.

That's my best offering - let us know how you get on.

Don't invite Mary Berry or Paul Hollywood round for dinner, just in case you have a soggy bottom.

Yes, preheated baking sheet, start on a high temperature for 5 minutes or so then turn down and, yes, baking paper or tinfoil on top is a good idea to stop it browning too much.

Thank you to all who have replied.

The pie is in a Pyrex dish, not sure if this helps?

https://www.gransnet.com/uploads/talk/202003/medium-146845-img-20200315-185129-hdr.jpg https://www.gransnet.com/uploads/talk/202003/medium-968074-img-20200315-185102-hdr.jpg

It looks like this

So what’s wrong with soggy bottoms? I have one most of the time ?. Cook as per instructions of others. If it does not turn out as you like, send it to me as DH will eat anything.?

Doodle I can put up with a soggy bottom, but what if it was an undercooked bottom!

It's so small, yet deep, wish I could disassemble the damn thing and start again!

Yes I see what you mean but at least the filling is already cocked so you don’t need to worry about that. I would just bung it in and hope for the best or turn it upside down on a big tray and cook bottom up ?

Please excuse the cock up ‘‘twas not what I typed!

phoenix I have no useful advice regarding your pie. Once I read the word 'Pyrex' I realised you were up the creek without a paddle. But I did just want to say how much your style of writing makes me laugh. I think I would like you very much IRL.

love the open top pie Daisydoes made me laugh,

Sorry Phoenix just asked my chef husband and he doesn't think you can avoid a soggy bottom as the pie is too deep.

I prefer to cook pies in metal containers. If it's not for vegans, I paint the bottom pastry with egg white, before the filling goes in, to stop any dampness sinking into the pastry.

A really good cheat is to just cook the pastry separately then assemble on the plate - works well for crumble too!

my chef husband
Do you hire him out?
I will do a swap for a few weeks, DH is good at DIY!

Yes, it would cook better in a tin.
It should be ok though because it will have to be cooked for longer, being so deep.