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To Fully Bake a Pie Crust
Appears in
By Richard Sax
Published 1994
Pies crusts are fully prebaked when their fillings don’t require baking or shouldn’t be baked at all—as for some fresh fruit pies or a precooked filling. Line the dough with foil, as directed. Bake the pastry until the sides are set, 10 to 12 minutes. Gently remove the foil. Continue to bake, pricking any air bubbles gently with a fork, until the crust is lightly golden and just baked through, 8 to 12 minutes longer. Cool the baked pie shell on a wire rack.
The general rule is that once pastry has been baked, it shouldn’t be refrigerated. Its texture and flavor will come through best at room temperature. Custard and cream pies are exceptions, as their fillings require refrigeration. But it’s generally a good idea to take these pies out of the refrigerator 10 or 15 minutes before serving to restore their flavors.