Prebake a Pie Crust

I went to make this recipe the other night. The thing is, I had prebaked a pie crust in the past, and I was a lil' scared. The times before had been disastrous. Meaning a gooey pile of lovingly prepared crust dough puddled in the bottom of the pie dish. Sigh. So, I went online to the big "G" in the sky and searched for the secret to prebaking a pie crust. I found it. Thank you simplyrecipes.com! I was a little paranoid, so I parked mine in the freezer overnight. This morning I had pie crust aromas permeating my house. Mmmm.... So, read, enjoy and bake. Repeat.

"To Pre-Bake a Pie Crust

If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above until you get to the point where it says to put in the filling. Note that you will need to make only a half recipe if you are only doing a bottom crust. Freeze the crust it for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.

Preheat your oven to 350°F. When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt."

~ From "Perfect Pie Crust" on simplyrecipes.com

Tags » Baking crust pie

6 August 2010
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Prebake a Pie Crust

"To Pre-Bake a Pie Crust

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