Pie shell how long to bake

You'll need only four ingredients and 25 minutes to make our pie crust from scratch. The best part? Homemade pie crust is easier than you think and a great way to impress friends and family. The hard part is deciding on the filling for your delicious, flaky pie crust.

From Lemon Meringue, Banana Cream, there's no wrong answer. Let the baking begin! By Betty Crocker Kitchens. Make With. Steps 1. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or pulling 2 table knives through ingredients in opposite directions , until particles are size of small peas.

But if it doesn't, follow this process:. First, roll your bottom crust and place it in the pan. Crimp or flatten the edge. Chill it for 30 minutes, to relax the gluten and firm up the fat s ; this will help prevent shrinkage, so don't skip!

Line the crust with foil, parchment , or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice or other uncooked grain berries , pie weights, or granulated sugar. Remove the crust from the oven and lift out the liner and weights.

At this point your crust is partially prebaked, and good for any of your pies that tend to exhibit a wan, flabby bottom crust when done.

Prebaking your crust partway is a sensible solution for this scenario. To fully prebake the crust, prick the bottom all over with a fork to prevent bubbles.

If, despite your best efforts, the lined, weighted crust still slips down the inside of the pan while it prebakes, try this: bake the crust upside down. Place your rolled-out crust in one of the pans, anchoring it to the rim of the pan with a fork-tine crimp. Place a liner of some kind same as above: parchment, foil, coffee filter into the pan. Nest the second pan into the first. Pick up both pans, turn them over, and set them on a baking sheet. Place the baking sheet and pie pans in the oven, and bake as directed above.

As the crust bakes, gravity will pull it down toward its rim — rather than into a puddle at the bottom of the pan. After 20 minutes remove the baking sheet from the oven, carefully turn the pans over, lift out the empty pan, and remove the liner. At this point your crust is partially prebaked. To prebake it fully, place the crust back in the oven, right side up, and bake until it's golden.

If you struggle with a pale, pasty bottom crust in your fruit pie, then yes, you can prebake it — with a couple of caveats:. So, soggy bottoms begone! From now on I expect every pie you bake will have a deep golden brown, flaky, crispy crust — both top and bottom. And if you have any other questions about pie — from creating tender, flaky crust to thickening fruit filling to assessing when your pie is perfectly baked — please check out our Pie Baking Guide. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food!

Hi Jan, we wouldn't recommend using Pyrex pans for this method, as the weight of the pan might crush the pie dough too much during baking. Remove the pie shell from the oven.

Using the excess foil on 2 sides of the pie shell, lift out the pie weights from the pie shell. Let the pie weights cool. Store them for future use. Note: When baking a pie with your pre-baked pie crust, I recommend protecting the rim from getting over-baked with aluminum foil or a pie rim protector. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.

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Save It Print. Prep Time 30 mins. Cook Time 50 mins. Total Time 80 mins. Yield 1 pie crust. Line the inside of the frozen pie crust with foil:. Fill the pie crust with pie weights:. Remove from oven:. Rate This Recipe.