What temperature should a pie crust be before putting it in the oven to blind bake it? ;o)
I've heard the crust should be very cold, but I worry about putting cold glass, even Pyrex, in a very hot oven. (Actually, the same question applies to any pie, not just when blind baking a crust.) Thanks so much, everyone. ;o)
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You shouldn't have any trouble if the oven is thoroughly preheated (manufacturer-recommended procedure). I transfer the lined pie plate to the freezer, turn the oven on and set a timer for 20 min. It's not the temperature or even the temperature differential at issue, it's the rate of change that causes flying glass so you don't want the burner cranking out full heat at the beginning. Same goes in reverse -- plate goes on cooling rack, not the counter, never add liquid to hot glassware, etc.