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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 12 months ago
5 answers 3510 views
Lindsay-Jean Hard

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

added 12 months ago

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

added 12 months ago

Thanks a ton! This is great!

added 12 months 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 12 months 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 12 months ago

Thanks. Going to try this.