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Photo by HongKongCV

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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HongKongCV is asking: (1 answer)
Okay, I'm looking for an alternative method for something. I have a recipe that has me making a pie crust and placing it in a springform pan. The crust needs to extend up the side of the pan about halfway. It also calls for the crust to be pre-baked before filling it. Now, if I were to pre-bake it as is, the sides would wilt and fold over. The recipe handles that by lining the raw crust with aluminum foil and then filling the springform pan with dried beans. The pressure of the beans keeps the sides up until they're done enough to stand on their own. Here's the question: Is there another way to achieve the same effect?

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Last updated: Sep. 18, 2013 8:20 am
Posted: Sep. 18, 2013 6:55 am
Answered by: Marie C.
Sep. 18, 2013 7:06 am
Did you not want to use the beans? You can also use rice or pennies.
Sep. 18, 2013 7:13 am
Make sure you grease and flour the sides as well so the crust has something to cling to on the sides. When I make puff pastry and want to weigh it down, I put a slightly smaller pan inside the crust pan, and weight it down with a small foil wrapped brick ( the "brick" is an old granite block knife sharpener that is really heavy!)
Sep. 18, 2013 7:49 am
If you happen to have a slightly smaller pan you could also invert the smaller pan and put the crust on the outside of that smaller pan and bake it on that. You would need to let it cool and then gently remove it from the smaller pan and place it in the larger one.
Sep. 18, 2013 8:19 am
Marie, I do not keep large quantities of beans or whatever that I care to use for this purpose. I was hoping I could find a different method that didn't require filling the pan.
Sep. 18, 2013 8:20 am
Janet, that's not a bad idea, assuming I can locate the right sized pan for it. Thanks for the thought!
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