Where did I go wrong? Pepperidge Farm puff pastry pie crust.


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I'm a novice cook trying out some new recipes and decided to give this beef & potato picnic pie a try, https://www.food.com/recipe/traditional-english-beef-potato-picnic-pies-pasties-211527. The recipe called for a frozen puff pastry pie crust (I used Pepperidge Farm) and said to brush beaten egg across the top of the pie before baking. I should also add that I'm baking this in a 9-inch aluminum pie pan instead of in individual 5-inch pans.

Halfway through the given baking time, the top crust was ranging from deep golden to dark brown and I was afraid it would burn if I left it in for the time the recipe called for. Unfortunately, the dough (top & bottom) was still raw and never rose/puffed in the oven.

I want to try this recipe again but don't want to make the same mistakes, so I thought I'd ask you folks for some direction. Since it looked like the egg caused the top to brown prematurely, should I not brush it with egg next time, or maybe brush it later in the cook to give the puff pastry time to do its thing?

I'd appreciate any tips on how to do this better next time!
 
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I'm a novice cook trying out some new recipes and decided to give this beef & potato picnic pie a try, https://www.food.com/recipe/traditional-english-beef-potato-picnic-pies-pasties-211527. The recipe called for a frozen puff pastry pie crust (I used Pepperidge Farm) and said to brush beaten egg across the top of the pie before baking. I should also add that I'm baking this in a 9-inch aluminum pie pan instead of in individual 5-inch pans.

Halfway through the given baking time, the top crust was ranging from deep golden to dark brown and I was afraid it would burn if I left it in for the time the recipe called for. Unfortunately, the dough (top & bottom) was still raw and never rose/puffed in the oven.

I want to try this recipe again but don't want to make the same mistakes, so I thought I'd ask you folks for some direction. Since it looked like the egg caused the top to brown prematurely, should I not brush it with egg next time, or maybe brush it later in the cook to give the puff pastry time to do its thing?

I'd appreciate any tips on how to do this better next time!
I would follow the recipe as written without intervening.
 
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I would follow the recipe as written without intervening.
Sorry for the delay but I finally got around to trying the recipe again and followed your suggestion, but I'm afraid I intervened again and pulled the pie from the oven at the 20-minute mark of the recipe's 25-30 minute cook time.
 

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