Thanks, all! And yes, Kristen, I hadn't read the genius explanation (I was in a Thanksgiving rush!) but did a few minutes later and couldn't figure out how to delete my original comment. Sorry about the unnecessary posting! I love this book!
Actually, the recipe in Genius Desserts is meant to be blind baked at a lower temperature for longer than most — sounds like you might have found Stella Parks’ Genius explanation. Follow the recipe to a T and you’ll be fine!
Hi Meghan, if you're fully baking your crust to be filled with something that doesn't require further baking (like a pudding or a cream pie type situation), you'll want to bake it for the full hour. If you just want to par-bake your crust, to be filled and then put back in the oven to bake to completion (like with a fruit pie or a pecan pie), you should only bake your crust for about 15 minutes, then remove, add your filling, and bake for the recommended amount of time.
That would be a reasonable- if a bit long- time for a filled crust. More like 25 min. (15 with weights, 10 without) if baking it blind, but that's a bit variable.
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