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Soggy pumpkin pie crust--do you blind bake?

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Soggy pumpkin pie crust--do you blind bake?

Miriam | Nov 7, 2002 08:55 PM

The past few Thanksgivings I've not made traditional pumpkin pie. Last year I made little tarts in muffin tins, using Carol Walters lovely sweet pastry which is not baked before filling and comes out crisp and brown (I assume the high sugar content helps). So this afternoon I made the pie from the Libby's can, and following the instrux, used an unbaked pie shell, tho' not a packaged one, but rather one I made myself--a pate brisee with just a pinch of sugar, rolled quite thin. I baked it in a 7-inch fluted tart shell for 15 minutes at 425 and 50 minutes at 350. Filling delicious, shell undercooked.
So--do you people blind bake contrary to instuctions? (Jean Anderson and others I trust also use unbaked flaky pie shells...). The filling, by the way, to which I added a few things, was delicious.

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