These tips helped me discover what was wrong with my method which usually ended up with a hill inside the bottom of the crust. First, I confess, I use the refridgerated type you buy from the dairy case, I call it SBD, store bought dough. My mother used to make the crust from scratch until she turned 80. She then discovered these gems. She has a lovely ceramic pie dish which works fine for scratch dough, but may be a bit to heavy for this short cut dough. #1) With SBD, don't use a heavy ceramic. Use a glass pie dish. #2) Refridgerate 30 min. after placing in the pie pan and forming the edge. #3) WATCH IT after you take the beans off, I put it in for 15 more minutes and it was too brown. Probably between 7-10 would be better.
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These tips helped me discover what was wrong with my method which usually ended up with a hill...