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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.


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

asked by stagneskitchen about 2 years ago
5 answers 3882 views
Lindsay-Jean Hard

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

added about 2 years ago

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

added about 2 years ago

Thanks a ton! This is great!

added about 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.

added about 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.

added about 2 years ago

Thanks. Going to try this.