🔕 🔔
Loading…

My Basket ()

All questions

blind-baking in a Pyrex pan?

Help!
The vodka-crust recipe doesn't include any details about rolling or baking (at the Cook's Illustrated website). What temperature and how long? It's for a coconut cream pie.

Lisanne is a trusted home cook.

asked 2 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 720 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 2 months ago

I've found Stella Parks'/Bravetart's method to be easy and reliable. Line with foil, fill with regular sugar, bake 350F for about an hour. (tips 3-6) The vodka recipe isn't great for blind baking (so soft), but I've had it work fine as long as the sugar fills it up all the way. I mostly use pyrex or corelle pie plates. The sugar is fine to keep using in recipes or as pie weights. http://www.seriouseats...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2
creamtea

Lisanne is a trusted home cook.

added 2 months ago

Thank you, BakerRB, I baked it before I saw your helpful post. You were right, it did slump quite a bit, however it's the first time I have been able to make and roll out pie dough--I never thought I could. I bookmarked the article for my next attempt--I still have one disk of dough in the freezer and I now have confidence!

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

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.