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Help! Pre Bake Crust?

Posted by dancingqueen (My Page) on
Wed, Nov 21, 12 at 17:38

I've made the Cooks Illustrated pie crust and it is chilling in the refrigerator. I'm making a double crust apple apricot pie. Do I pre bake the bottom crust? The Cooks Illustrated pie crust says to bake it but the recipe from Food and Wine seems to not call for pre baking.???????

Follow-Up Postings:

RE: Help! Pre Bake Crust?

I don't pre bake a double crust fruit pie. Just make sure it sits a little lower than the middle of the oven.

My pie is in the oven right now..


RE: Help! Pre Bake Crust?

You can get away without prebaking your crust if you bake your pie in a ceramic pan (do NOT turn the temp back 25 degress as one normally does for pyrex), and bake on the lowest shelf in the oven. I find that works every time. You want the bottom of the pan to get hot (close to the bottom) and stay hot (ceramic/pyrex pan) so as to cook the bottom crust well.

Another trick I use--I cover the edges of the pie with foil before it goes into the oven, rather than waiting until they're starting to brown. I find that by the time the pie is done, the edges are just perfect, too.

RE: Help! Pre Bake Crust?

For a double crust fruit pie, I use a glass or pottery pie dish and turn the oven down to 325 without opening the
door,,,put the pie in the bottom 1`/3 of the oven and start at 425 for 20 minutes, then turn to 325 without opening the door and bake another 25 minutes.

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