![]() ![]() 4) How do you prevent shrinkage and slipping? Return the crust to the oven and bake for an additional 20 to 25 minutes, until it’s golden all over. To fully prebake the crust, prick the bottom all over with a fork to prevent bubbles. Prebaking your crust partway is a sensible solution for this scenario. Think pumpkin pie: you don’t want to bake the filling so long that it’s stiff and dry, but you may pull your pie out of the oven to find your perfectly baked filling is resting in a partially baked crust. (If you’ve used sugar, save it for your future baking it’ll be lightly toasted and yummy!)Īt this point your crust is partially prebaked, and good for any of your pies that tend to exhibit a wan, flabby bottom crust when done. Remove the crust from the oven and lift out the liner and weights. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar.īake the crust in a preheated 375☏ oven for 20 minutes, set on a baking stone or steel if you have one. Line the crust with foil, parchment, or a paper coffee filter. Chill it for 30 minutes, to relax the gluten and firm up the fat(s) this will help prevent shrinkage, so don't skip! Dried navy beans and a 9" parchment round are one simple way to keep your bottom crust from bubbling as it bakes. But if it doesn't, follow this process:įirst, roll your bottom crust and place it in the pan. The recipe you're following may explain explicitly how to prebake your crust. In these cases, you need to prebake your crust. Other pies, typically those with a more delicate, egg- and cream-based filling (think custard pie or quiche) require at least some baking - but don’t spend long enough in the oven (at a high enough temperature) to guarantee a fully baked, brown and crispy crust. When it’s done, you simply pour it into its crust - and said crust had better be prebaked to perfection, since the pie’s not going anywhere near an oven. Chocolate Cream Pie (Photo by Liz Neily)īut some fillings might instead cook fully on the stovetop, like the rich, thick filling for chocolate cream pie. This isn’t a problem when the filling is fruit: apples, peaches, blueberries, and their ilk soften and then settle down to a gentle simmer as the crust gradually bakes to perfection for a long while in the oven. custard) for these kinds of pie, you'll need to partially prebake the crust, as it'll finish baking once it's filled and in the oven.Ī typical pastry pie crust (as opposed to a graham cracker or cookie crust) requires quite a long time in the oven to become golden brown and crispy. The filling requires only a short bake at a relatively low temperature (e.g.You’re baking a single-crust pie whose filling doesn’t require any baking (think banana cream) in this case, you'll need to fully prebake the crust.Most commonly, it's smart to prebake pie crust when: That’s right: bake the bottom crust first, before adding the filling. There are a number of reasons your pie can end up with a soft, pale, underbaked crust - and steps you can take to help prevent that unfortunate result.īut the one surefire way to make absolutely certain your pie’s crust will be golden brown, crisp, and delicious - just as appealing as its filling - is to prebake it. We can’t help you with your baby, but thankfully there’s a simple solution to pies with soggy bottoms: prebake the crust. Our regular column featuring 5 things you should know about baking: from tips to tools to questions you're always asking yourself in the kitchen.Ī soggy bottom.
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