Is it necessary? I don't see it in recipes. I'm making a peach pie with lattice op.
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You cannot do it. The crusts would not meld together as they need to do.
I've been baking pies for more than 50 years, and the only time I blind bake a crust is for a pie that will be filled with an unbaked filling. This notion of blind baking all piecrusts is a rather new one.
Of course, I hadn't thought of that! Duh moment.
Yes the whole BB thing seems new, I don't recall seeing it in years past.
Thanks for responding.
I don't know- seems to me that blind baking, or par baking, of crusts for custard based pies goes back a long way- I started late and have only been making pies for 45 years or so, but it was certainly common practice then.
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Well played. You deserve a cookie.
It's also got lemon poppyseed *and* lemon curd—because why not?
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