I prepared a butter pie crust and prebaked first with pie weights and then when I took those off to brown the bottom, the crust lifted off the plate by about a quarter of in inch. What can I do to prevent this (it made the shell depth too shallow) ?
I prepared a butter pie crust and prebaked first with pie weights and then when I took those off to brown the bottom, the crust lifted off the plate by about a quarter of in inch. What can I do to prevent this (it made the shell depth too shallow) ?
Thanks for the link! It's a big help. Loved how the pie crust turned out. Used some of the sugar in the filling and love the added flavor of the toasted sugar.lower oven temperature 325°F – 350°F; longer bake time 1 hour+; use rice or sugar as weight and fill foil lined shell as these spread evenly; don’t remove weights
How to properly blind bake crust
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How to Blind Bake Pie Crust Without Weights
Blind-baking isn't difficult at all, but it does require the right technique.www.seriouseats.com
Thanks for the link! It's a big help. Loved how the pie crust turned out. Used some of the sugar in the filling and love the added flavor of the toasted sugar.
Norcalbaker59, I found the article you referenced here very interesting, especially the cherry pit whipped cream! Mmmm! Do you do this for peach pie as well, and if so, what would be the sugar/peach/tapioca ratio? I don't have a problem with my apple pies, but peach pies can be very runny. Thank you!Glad you found it useful.
If you bake pies with fruit that have a high water content, try Stella Parks tapioca starch method for thickening filling. It works like a dream for fruit like blueberry and cherry.
It’s the only method I now use for thickening fruit filling.
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The Best Cherry Pie (With Fresh or Frozen Fruit) Recipe
Here's how to make a flawless cherry pie every time, regardless of whether you use fresh or frozen fruit! It's always crispy on the bottom, flaky on the top, and perfection inside.www.seriouseats.com
Norcalbaker59, I found the article you referenced here very interesting, especially the cherry pit whipped cream! Mmmm! Do you do this for peach pie as well, and if so, what would be the sugar/peach/tapioca ratio? I don't have a problem with my apple pies, but peach pies can be very runny. Thank you!
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