Pre-Baking Pie Crusts (Video)

Video Provided By: Taste of Home

Need a pre-baked pastry shell? Prevent soggy crusts by blind baking: baking pie crust without the filling.

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Annah

Oct. 30, 2009 9:20 pm

That video didn't teach me a thing. They never baked it or showed what to do with it. To top it of it was VERY HARD to even understand what they were saying. Sorry, but it was not much help to me.

Annah

Oct. 30, 2009 9:21 pm

To it 'OFF' not 'of'

Mia

Nov. 20, 2009 12:13 pm

I still don't know if you're then supposed to bake the pie w/filling. I know it sounds like a stupid question..but another 40 minutes in the oven seems like a long time. I'm a novice...

Nov. 20, 2009 9:22 pm

I've been baking pies for many years and I have the same question Mia does. I bake my pumpkin pies for an hour and if I had pre-baked the crust for that long, it seems it would be burnt around the edges.

Awwshucks

Nov. 24, 2009 9:38 am

If you are concerned about burning the crust edges, here is what I recommend: Prebake pie shell. Brush bottom and sides of crust with beaten egg white.(Helps further seal the crust and prevents sogginess.) Cut a strip of foil about 1 1/2 to 2 inches wide and fit around rim of the fluted edges. You may need to cut two strips and fold them together in order to have enough to go all around. Gently fold over so that the edges are covered. The foil will shield your crust from being over-browned! Another tip: When baking a pie with a streusel topping, cover the top with foil during the last ten minutes of baking if it is browning too fast!

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