Comments on: How to Partially Bake a Pie Crust or Pastry Shell http://inncuisine.com/fresh-from-the-oven/how-to-partially-bake-a-pie-crust-or-pastry-shell/ A Taste of Bed & Breakfasts, Country and Urban Inns Thu, 06 Jan 2011 05:38:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: The Great Big Pie Bake-Off (Recipe: I Don’t Want Earl’s Baby Pie) | Inn Cuisine http://inncuisine.com/fresh-from-the-oven/how-to-partially-bake-a-pie-crust-or-pastry-shell/comment-page-1/#comment-4121 The Great Big Pie Bake-Off (Recipe: I Don’t Want Earl’s Baby Pie) | Inn Cuisine Tue, 29 Sep 2009 06:31:32 +0000 http://inncuisine.com/?p=758#comment-4121 [...] Preheat oven to 400 degrees F. Cover pie crust with foil and bake for 1o minutes. Remove foil and bake 5 minutes more. Remove crust and reduce oven temperature to 325 degrees F. For more detailed information on how to partially bake a pie crust, click here. [...] [...] Preheat oven to 400 degrees F. Cover pie crust with foil and bake for 1o minutes. Remove foil and bake 5 minutes more. Remove crust and reduce oven temperature to 325 degrees F. For more detailed information on how to partially bake a pie crust, click here. [...]

]]> By: Jude http://inncuisine.com/fresh-from-the-oven/how-to-partially-bake-a-pie-crust-or-pastry-shell/comment-page-1/#comment-1432 Jude Sun, 19 Oct 2008 03:56:38 +0000 http://inncuisine.com/?p=758#comment-1432 Thanks for the helpful tips. I haven't had a successful pie baking attempt yet but this will keep me going until I get it :) Thanks for the helpful tips. I haven’t had a successful pie baking attempt yet but this will keep me going until I get it :)

]]> By: grace http://inncuisine.com/fresh-from-the-oven/how-to-partially-bake-a-pie-crust-or-pastry-shell/comment-page-1/#comment-1393 grace Fri, 17 Oct 2008 17:19:04 +0000 http://inncuisine.com/?p=758#comment-1393 the pie-maker in me (she's usually hiding but comes out to play occasionally) thanks you. :) the pie-maker in me (she’s usually hiding but comes out to play occasionally) thanks you. :)

]]> By: Mike http://inncuisine.com/fresh-from-the-oven/how-to-partially-bake-a-pie-crust-or-pastry-shell/comment-page-1/#comment-1389 Mike Fri, 17 Oct 2008 15:02:18 +0000 http://inncuisine.com/?p=758#comment-1389 I agree about the shrinkage (nobody wants to be caught with shrinkage, lol!). I've also found it can be helpful to drape a very small bit of the crust over the lip of your pie/tart pan. I found that helped me the most after one or two crusts receded down to being about half as tall as they should have been. I agree about the shrinkage (nobody wants to be caught with shrinkage, lol!). I’ve also found it can be helpful to drape a very small bit of the crust over the lip of your pie/tart pan. I found that helped me the most after one or two crusts receded down to being about half as tall as they should have been.

]]> By: Sandie http://inncuisine.com/fresh-from-the-oven/how-to-partially-bake-a-pie-crust-or-pastry-shell/comment-page-1/#comment-1383 Sandie Fri, 17 Oct 2008 13:17:07 +0000 http://inncuisine.com/?p=758#comment-1383 Noble Pig - Agreed, beans work great too. Thanks for mentioning them! Lorraine - I'll tell you why the crust anti-shrinking tips are so important to me: this summer, while vacationing in Florida, I volunteered to make 2 pies for our mini, family reunion. I had forgotten all about these tips (didn't even think about them, really) even though I had used them before, and both pie crusts shrunk up on me while baking and looked like tiny, half-pie shells. Seriously. It was like I sent them through the dryer on high heat. My heart sank. Those poor crusts were so pathetic looking, I ultimately threw them in the trash bin and began again...this time following these helpful tips. Both crusts cooked to perfection. Besides this experience putting me seriously behind schedule, I can't stand wasting food, even shrunken pie crusts. And sometimes, I find, that it's the simple, obvious steps I overlook, especially when I get in a rush! Lydia - Great tip I should have included. Yes, I keep my baking rice in a large Ziploc bag labeled "For Use as Pie Weights" just in case someone besides me decides to go digging through our pantry (not likely). But thank you so much for mentioning this one, it's so helpful for anyone who does any amount of baking! Darius - Thank you for visiting and thanks for your comment. I'm glad you found these tips helpful. Noble Pig – Agreed, beans work great too. Thanks for mentioning them!

Lorraine – I’ll tell you why the crust anti-shrinking tips are so important to me: this summer, while vacationing in Florida, I volunteered to make 2 pies for our mini, family reunion. I had forgotten all about these tips (didn’t even think about them, really) even though I had used them before, and both pie crusts shrunk up on me while baking and looked like tiny, half-pie shells. Seriously. It was like I sent them through the dryer on high heat. My heart sank.

Those poor crusts were so pathetic looking, I ultimately threw them in the trash bin and began again…this time following these helpful tips. Both crusts cooked to perfection. Besides this experience putting me seriously behind schedule, I can’t stand wasting food, even shrunken pie crusts. And sometimes, I find, that it’s the simple, obvious steps I overlook, especially when I get in a rush!

Lydia – Great tip I should have included. Yes, I keep my baking rice in a large Ziploc bag labeled “For Use as Pie Weights” just in case someone besides me decides to go digging through our pantry (not likely). But thank you so much for mentioning this one, it’s so helpful for anyone who does any amount of baking!

Darius – Thank you for visiting and thanks for your comment. I’m glad you found these tips helpful.

]]> By: Darius T. Williams http://inncuisine.com/fresh-from-the-oven/how-to-partially-bake-a-pie-crust-or-pastry-shell/comment-page-1/#comment-1381 Darius T. Williams Fri, 17 Oct 2008 12:23:06 +0000 http://inncuisine.com/?p=758#comment-1381 Such a great tip...really! -DTW www.everydaycookin.blogspot.com Such a great tip…really!

-DTW
http://www.everydaycookin.blogspot.com

]]> By: Lydia (The Perfect Pantry) http://inncuisine.com/fresh-from-the-oven/how-to-partially-bake-a-pie-crust-or-pastry-shell/comment-page-1/#comment-1380 Lydia (The Perfect Pantry) Fri, 17 Oct 2008 12:02:21 +0000 http://inncuisine.com/?p=758#comment-1380 The great thing is that you can use those beans or rice over and over again. I keep mine in a separate jar marked "for blind baking only", so no one confuses my pie weights with rice they want to cook. The great thing is that you can use those beans or rice over and over again. I keep mine in a separate jar marked “for blind baking only”, so no one confuses my pie weights with rice they want to cook.

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