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?