Side view of mince pie

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Premade pie crusts help make baking much faster and easier. Frozen crusts can be stored in the freezer for up to two months, so baking a pie is a matter of defrosting, filling and cooking. Depending on what you're baking, you can fully or partially prebake the crust or simply fill and bake.

Partially Cooked Crusts

For pies and dishes that include moisture ingredients, such as pumpkin pie or quiche, allow the frozen crust to sit down at room temperature for about 15 minutes, and and then prebake it. Also chosen blind blistering, this step ensures that the bottom crust will be flaky rather than mushy.

Prick the dough with a fork to reduce bubbling, and line the within of the crust with parchment paper or aluminum foil. Identify pie weights or dry beans on top of the liner, and bake at 375 degrees Fahrenheit for 12 to 15 minutes. Remove the weights and liner, and bake for an additional 5 minutes. Add the filling, and so bake the pie according to the recipe. Cover the crust edges with a foil band to prevent burning during blistering.

Fully Cooked Crusts

If your pie doesn't need to be baked, for example, chocolate pudding or fresh strawberry pie, defrost the frozen crust for about 15 minutes earlier pricking the bottom with a fork. Line it with parchment newspaper or aluminum foil, and add pie weights or dry out beans. Broil for 12 to 15 minutes, and remove the weights and liner. Return the crust to the oven and melt it some other 7 to 10 minutes, or until the edges are aureate dark-brown and the bottom begins to brown. Cool the crust completely and fill up with your chosen filling.

Baking a Frozen Crust With Filling

Some pies and dishes are non as moisture, such every bit crumb-topped apple or pot pies. For these, allow the frozen crust to defrost for virtually 15 minutes and prick the lesser with a fork to foreclose bubbling. Make full with your desired filling and broil according to your recipe.

Two-Crust Pies

For pies with both a top and a bottom chaff, such as deep dish apple or ruby-red pie, permit the frozen crust to defrost for about 15 minutes. Prick the bottom crust with a fork, and moisten the edge with water. Add the filling and top the pie with the 2d chaff, pinching the edges of the top and lesser crusts together with your fingers. Bake according to your recipe.

References

Writer Bio

When non working in her family-owned food and bar business, Viola Horne tin can almost always be found with a cookbook in one manus and a whisk in the other. Horne never tires of entertaining family and friends with both comfort nutrient and unusual delicacies such every bit garlic cheese smashed potatoes and assistant salary pancakes.

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