🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Black Bottom Oatmeal Pie

E682ff82 1c96 4276 b0ae a180e22ffb29  black bottom oatmeal pie

I have a question about the recipe "Black Bottom Oatmeal Pie" from ElsenEM. How long should I partially prebake the crust?

asked by Shawn over 3 years ago
2 answers 1030 views
Df43343e db93 4fac a72d 68d05089a724  2013 09 09 13.45.37
added over 3 years ago

In general, I partially prebake a frozen crust for 20 mins. at 425 F after covering inner surface w a large sheet of parchment paper which is then filled w about 1 lb. of inexpensive dried beans (latter reserved exclusively for reuse as pie weights). Meanwhile, make a ring of alum. foil that will protect rim of pastry from excessive browning. Remove from oven. Gently lift out paper filled w beans. Gently cover pastry rim with foil without pressing it down. Return pastry to oven for an additional 5 minutes. N.B. For triple protection: a) prick crust w fork on sides and bottom before freezing; b) for custard fillings, especially, brush partially pre-baked shell lightly w egg white after those last 5 mins. in oven as soon as you take it out and place it on a cooling rack. This offers a nice seal.

Df43343e db93 4fac a72d 68d05089a724  2013 09 09 13.45.37
added over 3 years ago

P.S. During Pie Week just before Thanksgiving a column was devoted to blind baking (Nov. 23), that is, partially pre-baking a pie crust. You'll find oodles of other good instructions if you use "Pie Week" as search terms for columns at Food52.

Let's Keep in Touch!

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.)

Please enter a valid email address.