How Do You Know When to Pre Bake a Pie Crust?

So I get it, the whole "when do I pre-bake something" is super confusing.

Think of information technology this way: poor pie dough wouldn't stand a chance (aka be a soggy mess) with a custard filling if we don't give information technology a head start. Hence why nosotros pre-broil, considering custard pies are too delicious to have soggy bottoms.

Custard pies = pumpkin pies. Chocolate cream pies. Assistant cream pie. Any cream pie actually or pie that has a liquid-type filling that needs to be baked.

Y'all besides pre-bake a pie crust for no-broil FRESH fruit filled pies. (Think fresh strawberry pie lathered in sticky coat.)

You do not demand to pre-bake a pie crust for an apple pie or whatever baked fruit pie really, but we do freeze the dough to assistance it stay put. Pre-baking the pie crust is but required when making a custard pie OR when making a fresh fruit pie.

yous should probably get: Pie weights are super helpful to have for pre-blistering. Pie weights are ordinarily little ceramic balls, just if you don't have them or tin can't discover them, dry rice or dry out beans work really well also, but there's just nothing like those beautiful little ceramic balls!

partially pre-baked vs totally pre-baked: At that place are two ways to pre-bake a pie shell.

partially pre-baked: The starting time fashion is to not fully bake the pie crust (otherwise known as a "partially pre-broiled crust" or a "partially baked crust") because the filling will need time to melt too. For example, a pumpkin pie. If we fully baked our pie crust, it would be cardboard dry by the time our custard was washed baking. This method is to just give our pie crust a head commencement in the baking procedure before nosotros load the liquid custard in.

totally pre-baked: The second mode to pre-broil 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 instance the pudding has already been cooked, it just needs to fix and chill. A expert rule of pollex for knowing when you'll need a fully baked pie chaff instead of a pre-baked pie crust is when the filling itself is pretty solid, and not liquid at all and actually, whether or not the filling needs to bake.

the how: Preheat oven to 425°F and identify a cookie canvas within the oven to get nice and hot. In a small bowl whisk together 1 egg white and 1 teaspoon of water. Accept a pastry brush next to your egg wash crusade we'll need it soon.

Once buttery flakey pie dough has been chilled, take one disc of dough from the fridge and let it sit down at room temperature for 10-20 minutes.

Roll 1 deejay out into a 12-inch circumvolve at well-nigh ⅜-inch thick. (The length of time out of the refrigerator depends on how hot or cool your kitchen is.) Curl dough out with a rolling pivot 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 difficult or also much, or the pie chaff volition compress when broiled. Cut backlog dough and so in that location is simply a ½ to 1-inch overhang. Leave overhang, cover with plastic wrap and stick in the fridge for thirty minutes.

After dough has rested, crimp the edges of the dough, and prick the bottom and the sides of your pie shell at to the lowest degree 15 times. Line a slice 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 have 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 proceed to bake for 3 more minutes.

The only divergence hither is if you wanted to fully bake the pie crust, y'all'd bake it for 20 more minutes instead of iii minutes.

And there yous take it! Pre-baked goodness. See? That wasn't and then bad.

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Source: https://sweetish.co/how-to-par-bake-pie-crust/