Which pies do you need to pre bake the crust first?

A custard-filled pie—like a sweet potato or pecan pie—in which the crust needs a longer bake time than the filling. In these cases, you partially bake the crust first, and then fill and bake the entire pie.

What pies need prebaked crust?

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

Do I need to bake my homemade pie crust first?

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

Should pumpkin pie crust be prebaked?

For a guaranteed browned bottom, prebake the crust

You may want to cover the edges with a pie shield or strips of aluminum foil, but the bottom will remain perfectly brown and crisp — not burned. For more on this subject, see How to get pie crust to brown on the bottom.

Should I Prebake my pie crust for blueberry pie?

"Blind baking" is the term for baking a piecrust before you add anything to the pie. If you don't blind bake the crust, the liquid from the filling will prevent the pastry from becoming flaky and crisp. You'll be left with a pie that has a soggy bottom. (It tastes just as bad as it sounds).

Pie Crust Recipe Demonstration - Joyofbaking.com

Should I Prebake my pie crust for apple pie?

If you're making a traditional two-crust apple pie, the crust should not be pre-baked. If the bottom crust is baked, you won't be able to pinch it together with the top crust after adding the filling. Prebaking is only practical for single-crust pies.

Should I Prebake my Pillsbury pie crust?

How do you keep a pumpkin pie crust from getting soggy on the bottom?

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

How long should I Prebake my pie crust?

If you are pre-baking a store-bought frozen packaged crust, I recommend following the directions on the package for how to pre-bake that particular crust. Most instructions will have you defrost the crust, prick the bottom of the crust all over with the tines of a fork, and bake at 375°F to 450°F for 10 to 12 minutes.

Should you poke holes in bottom of pie crust?

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

What happens if you don't pre bake pie crust?

Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy. Pre-baking also prevents you from ending up with undercooked shells or undercooked fillings.

What happens if you don't chill pie crust before baking?

As noted in The Book on Pie: “If your dough isn't chilled enough at this stage, the fat will be soft and likely to smush into the dough during rolling, resulting in a shorter, crumblier texture rather than the desired tender, flaky effect.” Moreover: Chilling the dough after mixing makes it easier to roll out.

How does Martha Stewart make pie crust?

What is the most important rule in making a pie crust?

Keep the Butter Cold

If your butter melts during the mixing or rolling process—before the pie crust hits the oven—you won't achieve those flaky layers we're looking for in this buttery pastry. With this goal in mind, the cardinal rule of pie crusts is to keep things as cold as possible.

What is the number 2 most important thing when making pie crust?

#2—Add cold water

After the fat is added to the dry ingredients, the next step is adding water. Like the fat, the water should be ice cold. Before you start making the dough, fill a glass with ice and water.

Should pie crust be room temperature before baking?

The ideal temperature is usually “room temperature”—generally considered to be 68-72°F. Before you roll out the dough, you want the dough disc to feel like a cold stick of butter.

Do you poke holes in pie crust before baking a pumpkin pie?

It's an extra step that takes a bit of time, but it's super easy so don't stress. I don't have any fancy pie weights or anything, I simply poke a few holes in the crust on the bottom and fill the pie crust with tin foil and dry beans so it doesn't puff up while baked.

Should I poke holes in the bottom of my pumpkin pie crust?

Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.

Should I egg wash the bottom pie crust?

One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.

How long to prebake Pillsbury pie crust?

Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool before filling.

Should I egg wash Pillsbury pie crust?

Expert tip: For a picture-perfect golden-brown crust on a double-crust pie, use an egg wash. Beat 1 egg (or just the yolk) in small bowl. Using a basting or pastry brush, gently brush the mixture onto the crust just before you put the pie in the oven.

Why is it called blind baking?

Well, hearkening back to Merrie Olde England, where the term originated, blind baking a pie crust is simply pre-baking the crust, without filling, then adding the filling once the crust is baked.

Why is my pie crust soggy after baking?

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

---