How to Prebake Pie Crust
Prebaking pie crust is often necessary to prevent the crust from becoming soggy. Many pie recipes with custard fillings call for prebaking the crust. You'll need to follow the instructions in a recipe for a single-crust pie, as double-crust pie recipes don't require prebaking. If you have a favorite pie crust recipe, but it's for a double-crust pie, you can halve the recipe or you can make the full recipe and save half in the freezer for later. Does this Spark an idea?
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Things You'll Need
- Pie crust dough
- Rolling pin
- Pie pan
- Wax paper, parchment paper or aluminum foil
- Pie weights
Instructions
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1
Follow your recipe for pie crust. If the recipe is for a double-crust pie, save half for later or cut the recipe in half. Preheat your oven to 325 degrees Fahrenheit.
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2
Roll out the pie dough and lay it in the pie pan. Crimp it or do whatever you normally do with the edges. Freeze it for at least one hour. This is very important, otherwise the crust will slip down the sides of the pie pan.
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3
Line the crust with wax paper, parchment paper or aluminum foil. Top the paper or aluminum foil with pie weights. Pie weights are necessary to keep the crust flat. If you don't have proper pie weights you can use dry beans, uncooked rice or coins. If you're using dry beans or rice you'll need at least 1 to 2 cups to properly weigh the crust down.
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4
Bake the crust with the weights for 20 minutes. Take the crust out of the oven and remove the paper or aluminum foil and weights. Let the pie crust cool for five minutes.
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5
Poke holes in the bottom of the crust. You can use a fork for this. Poking holes in the crust allows for better heat circulation. Once you've poked the holes, place the pie crust back in the 325-degree oven for an additional 10 minutes. This gives the crust a golden color.
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Tips & Warnings
Allow the pie crust to cool completely before filling it.
References
- Photo Credit Lemon Meringue pie image by Susanne Karlsson from Fotolia.com
