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My pie crusts are perfect before going into the oven. I fill them pull of beans on top of parchment, and the edges sag awfully.

147047_my_pie_crusts_are_perfect_before_going_into_the_oven._i_fill_them_pull_of_beans_on_top_of_parchment__and_the_edges_sag_awfully._

I am using Ina Garten's pie crust recipe. Why are the edges sagging? I'm blind baking the crusts.

asked by stagneskitchen about 1 year ago
5 answers 3541 views
Pict1821
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added about 1 year ago

That looks beautiful! This thread has some ideas that might help for next time: http://food52.com/hotline...

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added about 1 year ago

Thanks a ton! This is great!

Dscf2055
added about 1 year ago

You probably need to bake the crust a little longer before actually taking out the beans. How dark are your edges? Are they a warm brown? Or are they whiter and barely set? The crust will sag for sure if it's not baked and doesn't have enough structure.

Img_7818
added about 1 year ago

Have you tried freezing your crust for about 30 minutes before blind baking it? This + the dried beans will help prevent shrinkage of the crust.

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added about 1 year ago

Thanks. Going to try this.