Pie Crust...pre bake or not

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added over 1 year ago

It really depends on the recipe -- some pie crusts need to be par-baked before filled and finished in the oven to bake the filling and brown the crust ... others are delicate enough to be baked through while the filling is baking as well.

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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added over 1 year ago

It really depends on the recipe -- some pie crusts need to be par-baked before filled and finished in the oven to bake the filling and brown the crust ... others are delicate enough to be baked through while the filling is baking as well.

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SKK added over 1 year ago

My daughter the pastry chef blind-bakes pumpkin pies and other cream pies because the filling has been cooked beforehad. (No canned fillings in our house.) I blind-bake apple pies. Berry pies I can go either way.

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gt9 added over 1 year ago

Thanks all....Happy Thanks giving

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