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)
4 Comments
SoozllNovember 15, 2013
Antonio, I had the same worry when I first started freezing my pie shell before baking. I reasoned that it would be fine to put it on a room temp baking sheet just before I put it in the oven. I've done that and never had a problem with shattering glass or an under-baked pie crust.
DanaNovember 14, 2013
It depend if it is homemade or not if it's not, it will probably be on the box... If yes I would do 350
ChefOnoNovember 14, 2013
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.
EmilyCNovember 14, 2013
I like to freeze my pie crusts at least 30 minutes (and up to a few hours) before blind baking them so they don't shrink. Many recipes say you can completely freeze the dough (tightly wrapped) days in advance, then blind bake, though of course the cook time increases. I always use glass pie plates and I've never had any issues going directly from the freezer to the oven. Interested in other people's experience.
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