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Par-baking Pie Crust

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inquiringchef
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User offline. Last seen 3 years 24 weeks ago. Offline
Joined: 12/04/2010

I've been experimenting with pies of late. I finally seem to have stumbled upon a pie crust recipe that works well and to my great surprise and delight, had success with my very first endeavor into sweet pies over the holidays (http://inquiringchef.wordpress.com/2010/12/26/mini-pumpkin-cheesecake-an...).

My problem is that I don't really understand the science behind the pie crust. What is par-baking and is it necessary? I didn't par-bake in the post linked above, and the crust was good, although a tiny bit soggy. Do I need to use a pie crust recipe that specifically calls for par-baking, or can I use the recipe I've been using and just bake it for a few minutes before filling?

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Audax Artifex
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Joined: 03/07/2009
inquiringchef wrote:

I've been experimenting with pies of late. I finally seem to have stumbled upon a pie crust recipe that works well and to my great surprise and delight, had success with my very first endeavor into sweet pies over the holidays (http://inquiringchef.wordpress.com/2010/12/26/mini-pumpkin-cheesecake-an...).

My problem is that I don't really understand the science behind the pie crust. What is par-baking and is it necessary? I didn't par-bake in the post linked above, and the crust was good, although a tiny bit soggy. Do I need to use a pie crust recipe that specifically calls for par-baking, or can I use the recipe I've been using and just bake it for a few minutes before filling?

Par-baking (also called blind baking) helps to keep the pie crust crust and dry some very wet fillings can make the crust soggy and not bake correctly. Also some fillings only take a short time to cook which doesn't allow enough time for the pie crust to bake correctly.

To be honest I always blind bake my pie crust at least for 10 mins covered in parchment paper weighed down with uncooked rice then I apply some egg wash onto the pie crust then I bake another 5 mins uncovered (using egg wash in this way produces a layer that stops the filling from making the crust soggy), make sure you let the pie crust cool to room temperature before using. If you are using the pie crust for a sweet filling you can blind bake it and when cooled you can coat it with melted chocolate this adds a wonderful touch to the final pie.

See here for full instructions on how to blind bake a pie crust hopes this helps.

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inquiringchef
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User offline. Last seen 3 years 24 weeks ago. Offline
Joined: 12/04/2010

This is so helpful, particularly the link! Thank you!

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