flowerlover
Assistant Cook
- Joined
- Mar 9, 2009
- Messages
- 3
So I had to prebake a crust for lemon meringue pie, well the crust shrunk,why did that happen?
When pre-baking ("blind baking") a pie crust, line it with foil or parchment paper and fill it with pie weights, dried beans or rice, or a jar's worth of loose change. Bake until the rim just begins to color. Remove the weights and carefully prick the bottom and sides with a fork to prevent air bubbles. Return it to the oven and continue baking until pale golden. Brush with egg wash, if desired, and bake a few more minutes to create a seal.