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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.
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