To prebake it fully, place the crust back in the oven, right side up, and bake until it's golden. If you struggle with a pale, pasty bottom crust in your fruit pie, then yes, you can prebake it — with a couple of caveats:. So, soggy bottoms begone! From now on I expect every pie you bake will have a deep golden brown, flaky, crispy crust — both top and bottom.
And if you have any other questions about pie — from creating tender, flaky crust to thickening fruit filling to assessing when your pie is perfectly baked — please check out our Pie Baking Guide. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food! Hi Jan, we wouldn't recommend using Pyrex pans for this method, as the weight of the pan might crush the pie dough too much during baking.
Can you please clarify the oven temperature used to pre bake a crust? Here it says, degrees however, elsewhere on your site, it says to prebake at degrees. Hi there, Sandi! We hope this helps to clarify and happy baking! Thank you for the tips on preventing slippage and shrinking. I just finished prebaking a crust and it turned out great. Love your recipes and tips. When I worked in a professional kitchen, it was not unusual to bake dozens of crusts piled upon each other instead of one crust at a time.
Great tips, thanks! Curious about bakeware - is there anything special about baking a crust in a cast-iron pan? Or do they all function similarly, just with varying baking times? Hi Danielle, cast iron, being both black and iron, conducts heat extremely well; set it on the lowest rack of your oven, and I guarantee your pie's bottom crust will be wonderfully browned. You'll enjoy reading our blog, 16 Tips For Better Pie.
Happy baking! View our privacy policy. Blog Tips and Techniques Prebaking pie crust 5 things you need to know. Recipe in this post. Not something you want for your baby. The fat melts when heated in the oven, and unless there is a filling to prop up the sides of the pie crust, it can slump. Another issue is billowing air pockets in the center. If you don't blind bake with weights, or poke holes into the bottom of the crust, the bottom of the crust can puff up.
For years I pre-baked crusts the way most people did, about 15 minutes at a high baking temperature using foil or parchment and pie weights, then removing the pie weights and foil, poking the bottom of the crust with the tines of a fork, and continuing to bake for 20 minutes, uncovered.
This method works, but I've always found it a bit fussy. And even when you poke the bottom of the crust all over with little holes, sometimes you still get air pockets bubbling up at the bottom. I have recently starting using a method I learned from Stella Parks at Serious Eats that consistently gives good results, even with hard-to-blind-bake crusts such as my no-fail sour cream pie crust.
No removing of the pie weights mid way, no poking the bottom with a fork. It works! The pressure of the pie weights keeps the bottom of the crust from billowing up, and the sides from slumping too much. Another thing that Stella recommends is using sugar for pie weights instead of beans or other weights. Why sugar? Because of its small granular size, sugar distributes the weight more evenly against the sides of the crust.
You can also re-use the sugar in baking. If fact, cooking the sugar this way lightly caramelizes it, giving it more flavor. You can also easily use uncooked rice or dry beans. I've extensively tested all three; they all work. I have found that sugar does give consistently better results, and helps keep the sides in place better. If you know you are making a crust that will be pre-baked, form the edges of the dough higher than usual, above the edge of the pie pan.
Make sure you are starting with a frozen pie crust, not defrosted. Your pie crust should been in the freezer for at least 30 minutes, preferably an hour. Use heavy duty aluminum foil, pressing the foil against the sides and bottom of the crust, allowing the foil to extend by a couple of inches on two opposing sides. Stick-free heavy duty foil works well for this, to help keep the crust from sticking to the foil when you remove it.
You may need two sheets of foil to get full coverage. Fill the pie crust to the top with pie weights. You can use ceramic weights, dry beans, rice, or white sugar. Sugar works well because of its small granule size; it distributes the weight more evenly against the crust.
For example, a pie with a custard-based filling that's cooked on the stovetop, like our Chocolate Cream Pie , needs a pie shell that's already entirely baked and ready to go. Or, take for example, a key lime pie. This pie's filling typically only needs about 15 minutes to bake, so you'll probably want to give the crust a little bit of a head start without it.
Some bakers also like to partially bake the crusts they're using to hold fruit fillings like apple or berry in order to prevent the fruit's juicy filling from soaking into the soft, raw pie dough—yielding a soggy crust once completely baked. This is also a common approach when it comes to baking a savory quiche. Any variety of pie crust you may wish to use can be blind baked.
This includes graham cracker and other cookie crumb crusts as well as those that incorporate ground nuts into the equation. Below, is a step-by-step guide for blind baking a pastry dough crust A. As mentioned above, this is slightly but just slightly!
You can purchase legitimate pie weights from craft and hobby stores that sell baking supplies, or online. These are small, rounded pieces of metal or ceramic that you can use to weigh down your crust during blind baking. However, you can employ any number of objects around the house to serve this same purpose. My personal favorite are dried beans, because I generally always have a load of these in my kitchen anyway.
And your beans are still perfectly fine to cook and eat as usual after using them as pie weights. Whether you've made your own or you're using store-bought, roll out your pie dough, press it into your pie plate, and crimp the edges as you normally would. Press a large square of parchment paper along the bottom and sides of your unbaked pie shell.
If you don't have parchment paper, you can use aluminum foil. Either way, allow for plenty of overhang.
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