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.
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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...
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!
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