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Cooking & Baking

Trailrider1951

(3,529 posts)

4. Thanks for your input, Warpy. I'm going to try the pre-bake approach

Reply to Warpy (Reply #2)

Thu Nov 16, 2023, 07:13 PM

Nov 2023

say, 10 or 15 minutes at 450*F. I'll also add your "pie dust" recipe before pre-baking just to make sure. I'll also probably need to let the crust cool for a few minutes before I add the custard filling and put it back into the oven at 425*F. Thanks again!

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A question for the pie enthusiasts here [View all] Trailrider1951 Nov 2023 OP

I find metal pans do better without a pre cook. cachukis Nov 2023 #1

Thanks for your suggestion! It may be that the enameled surface Trailrider1951 Nov 2023 #3

You can do a couple of things Warpy Nov 2023 #2

Thanks for your input, Warpy. I'm going to try the pre-bake approach Trailrider1951 Nov 2023 #4

Also if you pre-bake, consider a little egg white wash before baking. It acts no_hypocrisy Nov 2023 #6

i don't do pumpkin, + i make tarts, but do you brown the crust? i also make my crusts much darker than normal. more pansypoo53219 Nov 2023 #5

Bake your crust first.... The_REAL_Ecumenist Nov 2023 #7

My Bubbie used to sprinkle what she called "Crust Dust" over the bottom crust before filling Ziggysmom Nov 2023 #8

Start the pie on the absolute bottom rack chowmama Nov 2023 #9

Blind bake the crust GAJMac Nov 2023 #10