Author Topic: Pie crust help?  (Read 133 times)

guest657

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Pie crust help?
« on: November 21, 2018, 12:29:11 pm »
I'm trying an improvement on our go-to pumpkin pie recipe: blind-baking the crust before filling.

Can anyone advise me on adjusting the bake time for the filled pie?

Do I need to reduce it? Go to the minimum and just keep checking? Go for the normal time and cover the edges?

 Is there a rule of thumb here? All my Google results are just getting me basic blind-baking instructions. Thanks!

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STiG

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Re: Pie crust help?
« Reply #1 on: November 21, 2018, 12:41:05 pm »
I would go with covering the edges and setting the timer for the minimum time then check and adjust, as needed.  I don't think you will need to reduce the time very much, if at all.  I would think the pie filling would be the limiting factor on how long the pie needs, regardless of whether or not the crust is raw or cooked.

guest657

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Re: Pie crust help?
« Reply #2 on: November 21, 2018, 04:31:36 pm »
I would go with covering the edges and setting the timer for the minimum time then check and adjust, as needed.  I don't think you will need to reduce the time very much, if at all.  I would think the pie filling would be the limiting factor on how long the pie needs, regardless of whether or not the crust is raw or cooked.

You were right about the main factor being the filling. For some reason, I had soooooo much filling, the 10 inch pie pan was full to the brim. It took forever to set, so I had to keep adding 10-minute increments. But it looks gorgeous now!

STiG

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Re: Pie crust help?
« Reply #3 on: November 21, 2018, 05:19:32 pm »
Awesome!  Glad it worked out for you.

guest657

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Re: Pie crust help?
« Reply #4 on: November 21, 2018, 05:25:56 pm »
Awesome!  Glad it worked out for you.

I can't wait to try that crispy bottom crust.