I have a question about the recipe "Meta Given's Pumpkin Pie" from Genius Recipes. I have glass pie dishes. For the crust, when you say "blind bake it a little," how long do you recommend? I'd hate to make this lovely pie only to have a soggy crust.
Kristen is the Creative Director of Food52
Fair question -- we haven't tested it this way, but here's what we'd recommend: Blind bake at 350 for 7 minutes with the baking beans/weights, then 5 minutes without, then cool thoroughly. Then just watch the pie closely as it bakes -- it might be done early, since the cold raw crust isn't there to protect it. And if the edges are starting to look wrinkled while the middle is very jiggly, turn the heat down to 350. I'll try this too on the big day, and we can compare notes!
Suzanne is a trusted source on General Cooking.
I was going to ask the same question, I always use either glass or ceramic pie pans, what happens if you use glass but do not blind bake? Is the crust a soggy mess? Is it because of the high heat and shorter baking time? What if you use the recipe but bake as usual for pumpkin pie start it out at 425 for 15 min then lower to 350. Do you think it would work with this recipe in a glass pie pan?
Please enter a valid email address.
Well played. You deserve a cookie.
And the journalist who reported her way to the truth
The West Elm Couch from Hell
Dinner Emergencies, Solved
By Food52: Bee's Wrap, Baking Chocolate & More!
Piglet Day 3—See the Latest Winner!
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)