Sometimes, a recipe will call for a pie crust that is already baked or partially baked.
This crust would be perfect for any custard type pie, such as coconut or banana cream, butterscotch, or lemon meringue.
recipe and instructions for a single crust pie.
The post there describes a fluted edge.
I tried to make a rope-like edge like Cathy's post here...
Pinch and twist....pinch and twist...
I just figured out why.
I went in the wrong direction.
I'm directionally impaired. I officially need a GPS for baking...
If you want yours to look like Cathy's and you're right handed, go in a clock-wise direction around the plate.
That's down and to the right.....
Don't go super crazy and poke a zillion holes...a dozen or so on the bottom and some fork pokes about 2" apart on the sides will do.
Stick it in the freezer to chill for 30 minutes. This will help prevent shrinkage and the sides from slumping.
Fill it to the brim with dry beans or rice.
Make sure the beans/rice fit snugly along the sides. This is what "Blind Baking" a pastry is....you can't see the bottom, can you?
Remove the beans and liner.
Save the beans in a separate container to re-use for your next pie crust ~
Now you can see the bottom...looks a little pale, don't you think?
Return the pie crust to the oven for another ten minutes to brown up the bottom. Ahhhhhh.....That's better!
Let it cool on a rack for at least an hour.
What are you going to put in your pre-baked pie crust?
Pre-Baked Pie Crust
(4x6 recipe download) (full page printable recipe)