So I get it, the whole "when do I pre-bake something" is super confusing.Think of it this way: poor pie dough wouldn’t stand a chance (aka be a soggy mess) with a custard filling if we don’t give it a head start. Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms.Custard pies = pumpkin pies. Chocolate cream pies. Banana cream pie. Any cream pie really or pie that has a liquid-type filling that needs to be baked.You also pre-bake a pie crust for no-bake FRESH fruit filled pies. (Think fresh strawberry pie lathered in sticky glaze.)You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.you should probably get: Pie weights are super helpful to have for pre-baking. Pie weights are usually little ceramic balls, but if you don’t have them or can’t find them, dry rice or dry beans work really well too, but there’s just nothing like those cute little ceramic balls!partially pre-baked vs totally pre-baked: There are two ways to pre-bake a pie shell.partially pre-baked: The first way is to not fully bake the pie crust (otherwise known as a "partially pre-baked crust" or a "partially baked crust") because the filling will need time to cook too. For example, a pumpkin pie. If we fully baked our pie crust, it would be cardboard dry by the time our custard was done baking. This method is to just give our pie crust a head start in the baking process before we load the liquid custard in.totally pre-baked: The second way to pre-bake a crust is to fully cook the crust. This method is used for fillings that don’t need to bake, but need to chill instead. (ie, fresh fruit pies, pudding pies). Another example is a chocolate pudding pie, in which case the pudding has already been cooked, it just needs to set and chill. A good rule of thumb for knowing when you’ll need a fully baked pie crust instead of a pre-baked pie crust is when the filling itself is pretty solid, and not liquid at all and really, whether or not the filling needs to bake.the how: Preheat oven to 425°F and place a cookie sheet inside the oven to get nice and hot. In a small bowl whisk together one egg white and 1 teaspoon of water. Have a pastry brush next to your egg wash cause we’ll need it soon.Once buttery flakey pie dough has been chilled, take one disc of dough from the refrigerator and let it sit at room temperature for 10-20 minutes.Roll one disk out into a 12-inch circle at about ⅜-inch thick. (The length of time out of the fridge depends on how hot or cool your kitchen is.) Roll dough out with a rolling pin on a lightly floured surface until it is roughly 12-inches / 30cm in diameter.Fit crust into a 9-inch pie dish, taking care not to stretch or pull the dough, or press dough in hard or too much, or the pie crust will shrink when baked. Cut excess dough so there is only a ½ to 1-inch overhang. Leave overhang, cover with plastic wrap and stick in the fridge for 30 minutes.After dough has rested, crimp the edges of the dough, and prick the bottom and the sides of your pie shell at least 15 times. Line a piece of aluminum foil around your crust and fill with pie weights.Place your pie crust on the pre-heated sheet pan and bake for 20 minutes. Quickly take the pie out of the oven and remove foil and pie weights and brush the bottom and sides with your egg white mixture.Return pie crust to oven, uncovered and continue to bake for 3 more minutes.The only difference here is if you wanted to fully bake the pie crust, you’d bake it for 20 more minutes instead of 3 minutes.And there you have it! Pre-baked goodness. See? That wasn’t so bad.
FAQs
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
When should I pre-bake pie crust? ›
There are a few instances, actually. You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.
How do you keep pre baked pie crust from getting soggy? ›
The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
How do you pre-bake a pie crust without shrinking it? ›
Bake with weights in the center.
Add pie weights, dry rice, dried beans or (as I've done here) dry wheat berries, enough to fill the pan 2/3 full. Chill the crust for 30 minutes; this will solidify the fat, which helps prevent shrinkage. Bake in a preheated 375°F oven for 20 minutes.
Should pie crust be cold or room temp before baking? ›
When you're ready to make pie, remove the crusts from the refrigerator or freezer, leaving them wrapped. Allow to thaw (if frozen) or warm a bit at room temperature (if chilled longer than 30 minutes), until softened enough to roll but still cold to the touch.
How long to par bake pie crust at 350 degrees? ›
If your recipe doesn't have instructions and you're wondering how long to pre bake the pie, here's what I do: I pre bake the prepped pie crust at 350°F. If the crust is homemade from scratch, I pre bake for 35 minutes. If the crust is store-bought, I pre bake for 30 minutes.
How long should pie crust rest before baking? ›
And wrap them in plastic wrap. 9. Let them rest in the fridge for at least 2 hours, but ideally overnight. Resting them in the fridge allows the gluten to settle and the moisture to despurse evenly throughout the pie crust.
How do you get a crispy crust on the bottom of a pie? ›
Choose the Right Rack in the Oven
Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.
How do you bake an apple pie so the bottom crust is not soggy? ›
Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.
Should I egg wash the bottom pie crust? ›
Brushing on egg white will lead to a paler baked good with a very good shine. An egg white only egg wash is useful for brushing on the bottom of blind-baked pie crusts to create a watertight barrier between the filling and the crust. Or it can be used to help sugar adhere to pastry.
Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.
What happens if you don't pre bake pie crust? ›
"Blind baking" is the term for baking a piecrust before you add anything to the pie. If you don't blind bake the crust, the liquid from the filling will prevent the pastry from becoming flaky and crisp. You'll be left with a pie that has a soggy bottom. (It tastes just as bad as it sounds).
Why does my pie crust fall apart after baking? ›
The pie dough is too dry!
There are two very important things to point out in those few words– “cold” water and “just until flour is moistened.” It's critical to use cold water to keep the butter cold. The butter should stay firm so it doesn't soften and combine with the flour.
How do you know when to pre bake pie crust? ›
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.
What is the most important rule in making a pie crust? ›
PIE DOUGH RULES
As important as not overmixing is staying chilled, literally!! That means keeping all elements cold— your counter, ingredients, hands, heart (just kidding!). No, but seriously, cut up your butter into little cubes and chill them before you incorporate them into the flour.
What happens if you don t refrigerate pie crust before baking? ›
Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.
Is it better to make pie crust ahead of time? ›
Making the dough in advance gives the gluten time to relax, which prevents shrinkage in the crust when baked. It also ensures that the dough is properly chilled. Chilled dough with relaxed gluten will simply be easier to roll out.
How long do you blind bake pastry and at what temperature? ›
Line the base and sides of an uncooked pastry case with non-stick baking paper. Fill with rice, dried beans, or metal or ceramic baking weights. (This stops the pastry base rising during cooking.) Place on a baking tray and cook in an oven preheated to 220C for 8-10 minutes.
What happens if you don't chill pie crust before baking? ›
Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.
Is it better to bake a pie the day before? ›
If made ahead without baking, the pastry crust can become too wet and end up soggy after baking. The best way to make your apple pie in advance? Bake the pie completely, then chill it overnight, allowing the pie to sit at room temperature for at least an hour before serving.
So I get it, the whole "when do I pre-bake something" is super confusing.Think of it this way: poor pie dough wouldn’t stand a chance (aka be a soggy mess) with a custard filling if we don’t give it a head start. Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms.Custard pies = pumpkin pies. Chocolate cream pies. Banana cream pie. Any cream pie really or pie that has a liquid-type filling that needs to be baked.You also pre-bake a pie crust for no-bake FRESH fruit filled pies. (Think fresh strawberry pie lathered in sticky glaze.)You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.
you should probably get: Pie weights are super helpful to have for pre-baking. Pie weights are usually little ceramic balls, but if you don’t have them or can’t find them, dry rice or dry beans work really well too, but there’s just nothing like those cute little ceramic balls!partially pre-baked vs totally pre-baked: There are two ways to pre-bake a pie shell.partially pre-baked: The first way is to not fully bake the pie crust (otherwise known as a "partially pre-baked crust" or a "partially baked crust") because the filling will need time to cook too. For example, a pumpkin pie. If we fully baked our pie crust, it would be cardboard dry by the time our custard was done baking. This method is to just give our pie crust a head start in the baking process before we load the liquid custard in.totally pre-baked: The second way to pre-bake a crust is to fully cook the crust. This method is used for fillings that don’t need to bake, but need to chill instead. (ie, fresh fruit pies, pudding pies). Another example is a chocolate pudding pie, in which case the pudding has already been cooked, it just needs to set and chill. A good rule of thumb for knowing when you’ll need a fully baked pie crust instead of a pre-baked pie crust is when the filling itself is pretty solid, and not liquid at all and really, whether or not the filling needs to bake.the how: Preheat oven to 425°F and place a cookie sheet inside the oven to get nice and hot. In a small bowl whisk together one egg white and 1 teaspoon of water. Have a pastry brush next to your egg wash cause we’ll need it soon.
Once buttery flakey pie dough has been chilled, take one disc of dough from the refrigerator and let it sit at room temperature for 10-20 minutes.Roll one disk out into a 12-inch circle at about ⅜-inch thick. (The length of time out of the fridge depends on how hot or cool your kitchen is.) Roll dough out with a rolling pin on a lightly floured surface until it is roughly 12-inches / 30cm in diameter.Fit crust into a 9-inch pie dish, taking care not to stretch or pull the dough, or press dough in hard or too much, or the pie crust will shrink when baked. Cut excess dough so there is only a ½ to 1-inch overhang. Leave overhang, cover with plastic wrap and stick in the fridge for 30 minutes.After dough has rested, crimp the edges of the dough, and prick the bottom and the sides of your pie shell at least 15 times. Line a piece of aluminum foil around your crust and fill with pie weights.
Place your pie crust on the pre-heated sheet pan and bake for 20 minutes. Quickly take the pie out of the oven and remove foil and pie weights and brush the bottom and sides with your egg white mixture.Return pie crust to oven, uncovered and continue to bake for 3 more minutes.The only difference here is if you wanted to fully bake the pie crust, you’d bake it for 20 more minutes instead of 3 minutes.And there you have it! Pre-baked goodness. See? That wasn’t so bad.
