🔔
Loading…
🔎

My Basket ()

All questions

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.

2721b484-9976-4792-86c5-fc646ff8d64a--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 almost 2 years ago
5 answers 3665 views
Cfe06c3a-31ba-4cd7-a0b0-2d1e7eb98d8e--18930218514_6fcf35ff43_b
Lindsay-Jean Hard

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

added almost 2 years ago

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

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added almost 2 years ago

Thanks a ton! This is great!

F1531b55-0ce5-4282-9176-a43980607475--image
added almost 2 years 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.

Dcca139f-78d5-41a3-b57b-6d6c96424a1c--img_7818
added almost 2 years 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.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added almost 2 years ago

Thanks. Going to try this.