I've been baking pecan pies for years, with a recipe derived from one that does not have you blind bake the crust.(You bake it initially for 10 minutes at 425 degrees, the reduce the heat for the rest of the cooking time.)
It has never occurred to me to blind bake the crust, because the pie seems pretty darn good, as is. I'm wondering though . . . would it be better if I did blind bake the crust? I'll be using James Beard's classic crust recipe made in the Cuisinart (butter based), most likely. Thanks so much. ;o)
AntoniaJames is a trusted source on Bread/Baking.asked over 5 years ago
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.