When is Pre-Baking Pie Crust necessary

When do you know to pre-bake a pie crust? Im making a blueberry pie with a top crust and not sure if I need to pre-bake the bottom crust. thank you.

Baking2021*
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6 Comments

MrsWheelbarrow July 17, 2021
Here is the rule of thumb I use for pre or par-baking pie crusts: pie crust usually takes about an hour to bake through. If your filling will not bake that long, you’ll want to bake it first.
 
AntoniaJames July 19, 2021
Great to know, Cathy. Rules of thumb can be so useful. This is one I know I'll turn to in the future.

Thanks! ;o)
 
AntoniaJames July 16, 2021
For fruit pies I do not blind bake but berries, especially, can throw off a lot of liquid - oftentimes more than whatever thickener you've added can handle.

I therefore always sprinkle into the bottom crust, before adding the filling, a good layer of crushed amaretti or Italian "savoiardi" ladyfingers, or other dryish cookies, such as plain biscotti. The French grandmother of a dear friend uses bits of day-old baguette, which I've been known to do when no cookies can be found. Both work well!

Also, I always chill the crust in the freezer for 20 - 30 minutes before filling and baking. ;o)
 
Baking2021* July 16, 2021
Thanks! That’s a great idea!
 
aargersi July 16, 2021
Generally with fruit pies I don’t par or pre bake the crust, I do for custard pies and tarts because they tend to get more soggy. You can also put a cookie sheet or pizza stone in the oven and set your pie on that, it’ll help set the bottom.
 
Baking2021* July 16, 2021
Thank you!!
 
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