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Cooking & Baking

cachukis

(2,808 posts)

1. I find metal pans do better without a pre cook.

Reply to Trailrider1951 (Original post)

Thu Nov 16, 2023, 04:32 PM

Nov 2023

When I use glass or ceramic I bake the crust at 450 for 10 minutes or so. I will cover the edges with tin foil or a silicon cover my wife bought me.
I will fill the pie after it has cooled. I stab the bottom with a fork before I precook to keep the bottom flat.
Sometimes I will use parchment paper filled with reusable dried beans.
All depends on crust.

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A question for the pie enthusiasts here [View all] Trailrider1951 Nov 2023 OP

I find metal pans do better without a pre cook. cachukis Nov 2023 #1

Thanks for your suggestion! It may be that the enameled surface Trailrider1951 Nov 2023 #3

You can do a couple of things Warpy Nov 2023 #2

Thanks for your input, Warpy. I'm going to try the pre-bake approach Trailrider1951 Nov 2023 #4

Also if you pre-bake, consider a little egg white wash before baking. It acts no_hypocrisy Nov 2023 #6

i don't do pumpkin, + i make tarts, but do you brown the crust? i also make my crusts much darker than normal. more pansypoo53219 Nov 2023 #5

Bake your crust first.... The_REAL_Ecumenist Nov 2023 #7

My Bubbie used to sprinkle what she called "Crust Dust" over the bottom crust before filling Ziggysmom Nov 2023 #8

Start the pie on the absolute bottom rack chowmama Nov 2023 #9

Blind bake the crust GAJMac Nov 2023 #10