How Long To Bake Single Crust Pie Shell?

I'm not sure how long I should par bake a bottom crust for a coconut cream pie. I cooked the weighted crust just until the edges began to brown slightly. I stopped there, not knowing whether to continue.

I plan to top the pie with a high meringue. This will require slow cooking for quite a while. I'm afraid if I par bake the crust more, it will be over done by the time the meringue is fully cooked. What should I do?

I am newbie at this but have learned to make a very good meringue. It does require a long, slow baking time (at least for me). Can I get it done without over cooking the par baked crust?

Likekinds
  • 4533 views
  • 4 Comments

4 Comments

janet V.
janet V. November 25, 2022
I bake my chilled, foil covered & weighted crust for 15-20 mins at 425°. I use the shorter time for pies that will be in the oven for 45 mins or more and the longer time for pies and/or quiche that will be in the oven for 40 mins or less. I always use a metal pie shield when the pie is baking.
 
Sharon
Sharon November 23, 2022
This has been a mystery to me for YEARS. Still, no one has answered the question! Does anybody really know the answer?
 
Wendy
Wendy October 31, 2022
This is a very common problem.
I use a silicone pie crust shield and keep it on for the entire bake. Many recipes suggest foil but I find the crust edges still over brown.
 
Likekinds
Likekinds October 31, 2022
Many cooks recommend putting the pie pan on a cookie sheet. It is said to aid in the browning of the bottom crust. If that's the case, a metal rim or foil should speed up the browning of the pie rim....and it does for me, too. I've never heard of the silicone pie crust shield but it sounds as if it's something well worth investigating.

Thanks!
 
Recommended by Food52

Popular on Food52