4. Not Pre-Baking the Pie Crust
Novice bakers will prepare the filling for a sweet potato pie, pour into the crust pan and then place it in the oven. They are in for an unpleasant surprise when the pie comes out, to find the crust is either hard or a bit on the raw side. If you want the perfect flaky crust, you must not skip the step of baking the pie crust on its own first. About ten to fifteen minutes should do the trick.
This way, the filling is not absorbed, making for a soggy crust. Without pre-baking, you will find yourself checking the pie and playing games with the temperature or bake time to compensate for either the filling or crust not getting done according to your expectations. Yes, it’s an extra step but it’s well worth the additional time. Once it’s done, add the filling and bake right away. One extra tip – keep the filling at room temperature to ensure a good result.