RECIPE: pre-baking pie crusts

Kestrel Shutters & DoorsApril 15, 2007

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.

Any suggestions?



Thank you for reporting this comment. Undo

Get some of those metal pie weights for pre-baking crusts. Do you use a glass pie plate?

    Bookmark   April 16, 2007 at 5:08AM
Thank you for reporting this comment. Undo
Kestrel Shutters & Doors

Hi Ginger,

I do use glass pie plates. Have you noticed a difference with glass dishes?



    Bookmark   April 16, 2007 at 9:26AM
Thank you for reporting this comment. Undo

Maybe your oven isn't hot enough. Try baking on a lower shelf in the oven with the temp about 25° higher. If the edges start to brown too much, cover them with foil until the bottom browns more. I never have a problem with glass pie pans but I use the pie weights.

    Bookmark   April 16, 2007 at 4:55PM
Thank you for reporting this comment. Undo

I use beans and have no problem...
How thick is your crust? I notice no difference between the inside and the outside of my pastry crusts.
I like a glass dish as they hold the heat better.
At what temp and for how long are you baking your crusts?
Remember a cooked crust is not necessarily browned....and if your crust is covered with foil, it won't get brown...but it will cook and become crisp.
And what are you using for "grease"? Crisco? Butter, Lard? oil?
Linda C

    Bookmark   April 16, 2007 at 7:28PM
Thank you for reporting this comment. Undo
Kestrel Shutters & Doors

Hi Linda,

My crust is usually around 3/16" to 1/4" thick. I cook them at 425 for about 20 to 25 minutes. By that point they are brown.

I have used both oil and butter in my crusts. The crust near the top always turns out flaky and tasty but it's the base that is gummy inside.

I have also tried using an egg wash after they have cooled but before I out in fillings but with no difference.

I'm wondering if I should try a crust at a lower temperature but for a longer time.

Thanks again,


    Bookmark   April 17, 2007 at 9:11AM
Thank you for reporting this comment. Undo

Roll your crust thinner.
In my experience a butter or lard crust cooks better.
Also...if your crust has browned on the edges but not completely cooked on the bottom, pop it into the microwave for a minute. It is possible to cook the crust entirely in the microwave ( in a glass pan of course) but foil and beans won't work to keep the crust in place as it warms....
Are you taking the weights and the foil out of the crust after 10 minutes or so and then baking without the weights? The weights and foil keep the bottom from baking. You may have to cover the edges with foil when you put it back to bake the bottom.
But remember, that even though the crust is baked to perfection, sitting for 24 hours with a wet filling or more will make the crust a little soggy.
But I think rolling your crust thinner and returning to the oven after it's set without the weights should give a nice crisp crust.
Linda C

    Bookmark   April 17, 2007 at 10:29AM
Thank you for reporting this comment. Undo

You don't have to use foil with pie weights.

    Bookmark   April 17, 2007 at 5:34PM
Thank you for reporting this comment. Undo

Every directions I have ever seen say to and I always do....makes it a lot easier to remove them, and you avoid dents in the raw dough
Do you really put beans or the weights right on the pastry?
Linda C

    Bookmark   April 17, 2007 at 6:12PM
Thank you for reporting this comment. Undo

I always preheat the oven to 425°F and place the pie on the bottom shelf and bake for about 20 minutes. I use parchment to line the crust. After 20 minutes remove the pie weights, prick the crust with a fork, raise the rack to the middle and put it back in the oven for another 10 minutes or so or until the crust is done.

Ginger, how do you remove the pie weights if you don't use foil or parchment?


    Bookmark   April 20, 2007 at 11:00PM
Thank you for reporting this comment. Undo

I have weights that are like a string of beads only metal. I take tongs & pick up an end & remove.

    Bookmark   April 21, 2007 at 4:42AM
Thank you for reporting this comment. Undo

See below.

Here is a link that might be useful: Pie weights

    Bookmark   April 21, 2007 at 4:46AM
Sign Up to comment
More Discussions
LOOKING for: Irish brown bread recipe
I've got the Odlums course Irish Whole Wheat flour,...
LOOKING for: Basic jelly roll, 2 or less eggs, non-dairy
Hi, all. It's unbelievable, how there still is no decent...
RECIPE: Help With Pie Filling
I'm trying to come up with a fruit pie filling where...
RECIPE: Pumpkin Dump Cake
Wanting to take Pumpkin Dump Cake to work and wondered...
LOOKING for: Almond Cookies
Hello Everyone! I make cookies at home with almond...
Sponsored Products
Cuisinart DLC-XPBCN 20 Cup Food Processor - Chrome - DLC-XPBCN
$799.99 | Hayneedle
Nespresso Vertuo Espresso Maker
$199.00 | FRONTGATE
All-Clad Splatter Screen with Curved Handle - T187
$60.00 | Hayneedle
Persimmon Margarita Throw Pillow Cover
$29.99 | Dot & Bo
Char-Griller Wireless Remote Thermometer - 6206
$89.99 | Hayneedle
Conversation Starting Coasters - Set of 8
$15.99 | Dot & Bo
Dark Marc de Champagne Truffles
$26.00 | Horchow
3-Tiered Kitchen Caddy
| Dot & Bo
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™