I've been baking pecan pies for years, with a recipe derived from one that does not have you blind bake the crust.(You bake it initially for 10 minutes at 425 degrees, the reduce the heat for the rest of the cooking time.)
It has never occurred to me to blind bake the crust, because the pie seems pretty darn good, as is. I'm wondering though . . . would it be better if I did blind bake the crust? I'll be using James Beard's classic crust recipe made in the Cuisinart (butter based), most likely. Thanks so much. ;o)
American-made, nonstick, cast iron goodness
Today Only: A Free Gift with the First 150 Orders of Smithey Skillets
'Til Sunday! Treat Yourself to 20% off $100+ with code TREAT.
The Best Gifts for $50 or Less
Two Creative Holiday Trees
'Til Monday Only: A $99 4QT French Oven
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)