Aluminum baking sheets also conduct heat along the bottom of the pie plate, helping the bottom crust to brown. My kitchen and budget are too tight to accommodate a bag of ceramic pie weights or marbles, and I'd rather save rice and beans for dinner. It's not that weights aren't essential, only that my go-to choice is far less traditional: plain white sugar.
For one thing, it's something that any baker has in abundance, and, at seven ounces per cup, it's wonderfully heavy. It's also more granular than any other option. That lets sugar settle into every nook and cranny of the aluminum-lined crust, distributing its considerable weight across the bottom and sides of the pan, and butting up against the taller edges, too. As a pie weight, sugar completely eliminates the risk of slumping, shrinking, or puffing, and obviates the need for docking.
The result? A laissez-faire method that gives me a crust deep and flat enough to hold every last drop of filling. When you're done, simply cool the sugar to room temperature and transfer to an airtight container.
With sugar, you won't waste money on inedible pie weights or janky beans you'll have to throw out someday. After cooling, it can be used just like regular sugar in any recipe, or reserved for a few more rounds of pie duty until it turns pale tan.
By that point, the toasted sugar will have enough character to add delicious complexity to traditional meringue, mellow the sweetness of blueberry pie , or round out the flavor of classic banana bread. If the idea of baking sugar freaks you out, read up on the concept here. Regardless of whether you choose my pie crust recipe or yours, these techniques will go a long way toward improving the quality of your blind-baked crusts, so you can count on a crispy foundation for all your meringue and custard pies.
Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. A second possibility was that the oven was at too low of a temperature, and similarly to the butter being too soft, the crust melted before it has a chance to bake.
A third and more likely case is that the sides weren't supported enough. Make sure that the parchment paper is pushed directly up against the sides of the crust, and the pie weights are supporting them. This is crucial to ensuring your pie crusts edges don't sink in before they get a chance to fully bake and stabilize. A: For a partial blind-bake, the edges of the pie crust will be light golden, and the bottom of the pie crust will not look raw or wet in any areas, and will be very light in color, but fully cooked through.
It should appear flaky. For a full-blind bake, the edges of the pie crust will be light golden, and the bottom of the pie crust will also be puffy and light golden in spots. Bake it for longer! Oven temperatures may vary, so if your pie crust is still a bit uncooked in the alloted amount of time, bake it for longer. A: There are two possible reasons for this. The first is that the pie crust wasn't completely chilled. The pie dough also may have been overworked.
If the pie dough is overworked, the gluten is fully activated the pie crust will shrink and become misshapen during the bake. Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you. It is necessary to brush egg wash on the bottom and sides of the crust before return it to the oven?
Some people say it creates a waterproof layer but does it really work? Thank you. It's not at all necessary, but depending on the filling, it can help.
I use this technique in my lemon pie recipe, and you can see the instructions here: Lemon Custard Pie. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. If you're like us, you've probably seen your grandmother use a fork to poke holes in an unbaked pie crust before it is filled. Otherwise known as "docking", this classic method is just another way to help the steam escape during the baking process.
The challenge with the docking method is that it doesn't provide support for the sides of the crust; and if your filling is wet, it can leak through the holes resulting in a soggy bottom. Pre-baking is an essential step to perfecting your pies and tarts. While it requires extra cooking time, the investment is well worth it to prevent soggy bottoms and blown out pie shells. Looking for some recipes to get started? We have a section on our website with more than pie and tart recipes.
How have you experimented with pre-baking in the past? Leave your tips and tricks below! When it comes right down to it -- sugar is sugar. Whether that sugar is a small white crystal or
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