I'm making pumpkin pie and just finished blind baking my crust. I noticed two small holes near the base of the crust and am sure the custard will leak through (am using a pie ring). I have no dough left. How czn I patch up the holes?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Nancy is a trusted home cook.
If possible, put some foil or parchment paper under the current holy crust.
Patch the two holes with a layer of pastry approx same depth as your original pastry. Use water on the edges to help attach it to the baked crust.
Do not bake blind again - it will dry out and maybe even burn the original crust.
Add filling and bake as planned.
Should be more or less ok, but if not, that's why you have lined the pie plate with foil or paper.
(PS In a pinch, a small piece of plain bread, crusts removed, rolled flat, can be a patch.)
Thanks! Bread, really?!? Will try just mixing flour and water and use as a patch. As I'm using a pie ring I'll have to be extra careful: no pie plate to catch any drips!
Ok, good. remember to ibclude some fat (and a little sugar) in your flour water mix, or it will be as dry and stiff as that library paste we made in kindergarten.
BerryBaby is trusted source on General Cooking
I was thinking bread as well. Flour and water should work...it makes glue. Our mom would make it during this time of year for us. We made Christmas chains out of construction paper for the Christmas tree. Those two ingredients are magic!
Please enter a valid email address.
Well played. You deserve a cookie.
Pickle Anything at a Moment's Notice
A Guide to Cheese Rinds
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.