This is a good recipe, but I always have a problem with the single crust. It always falls down into the pie plate during baking. Today I prepared two 10-inch crusts in glass pans and put them in the freezer for 15 minutes before baking at 350 degrees. The first crust fell even though I used metal pie weights (they were light-weight and not long enough). Before baking the second crust, I covered it with three layers of aluminum foil and then put a smaller glass pie plate on top of it, tucking it just under the edge of the crust. It worked! The sides of the crust remained in place! (I removed the smaller pie plate halfway through the baking time.) Because my granddaughter requested a lemon meringue pie instead of a birthday cake, I wanted it to be perfect. To tell the truth, though, I probably could have used the fallen pie crust, because you couldn't see the crust after the meringue was put on. I use Martha Stewart's pate brisee recipe for my pie crusts.
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This is a good recipe, but I always have a problem with the single crust. It always falls...