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to pre-bake or not to pre-bake? Help with pie crust!

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to pre-bake or not to pre-bake? Help with pie crust!

a
acbell | | Jun 15, 2011 07:33 AM

Hi,

I'm making a quiche tonight. The last time I made the recipe I committed the crime of putting room temp dough in the oven.... the crust was soggy (to the point of being nonexistent). This time I've been debating whether I should totally bake the crust first (with pie weights, etc) or if I can freeze the dough, fill it and then pop in the oven.

The recipe doesn't call for pre-baking the shell, and I'm worried that I'll overcook the crust.

Any thoughts??

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