RECIPE: pre-baking pie crusts
For some reason whenever I try and pre-bake a pie crust the base remains uncooked inside even though the sides are flaky and golden. Even the surface of the base is a nice golden brown.
However, after I've baked the fillings in the crust, regardless of whether it's a quiche or a fruit pie, the base is still uncooked inside.
I've tried different thicknesses and even different recipes but always the same.
I (try to) pre-bake at 425 with the inside of the crust covered with aluminum foil and filled with dried lentils.