Chief Longwind Of The North
Certified/Certifiable
Ok, I've given out lots of advice on making tender, flaky, and tasty pie crusts. The information is tried and true, and gives me great results, for a two-crust pie that is.
Here's my problem. Whenever I try to blind-bake a single crust, the edges, through they are fluted, and sit on the edge of the pie pan, seem to melt and fall toward the pan bottom before they set. This happens whether I bake them at 350, 375, or as I did last night, at 450' F. I used a glass pie pan, but it also happens in my metal pans.
SS or ceramic pie beads wouldn't stop the sides from drooping, as they only hold down the bottom.
I use lard in my crust, and in a two crust recipe, or even a recipe where there is only one crust, but with filling, the curst is so light and tender, and flaky.
Any ideas on how I can get the sides to stand tall when blind baking a crust? All ideas are welcome.
Here's my normal recipe for a two crust pie. I just use half of it when making a single crust pie:
3 cups AP flour
1.5 tsp. salt
Lard to make the raw crust like pea gravel before ice water is added
3 tbs. or so ice water.
Fold together just until a dough ball is formed.
Flour my work surface and roll out the dough.
Transfer to the pan, flute the edges, poke holes in the bottom and sides with a fork. Bake until golden brown.
I know that someone on this site has the answer I need. Thanks in advance.
Seeeeeeya; Chief Longwind of the North
Here's my problem. Whenever I try to blind-bake a single crust, the edges, through they are fluted, and sit on the edge of the pie pan, seem to melt and fall toward the pan bottom before they set. This happens whether I bake them at 350, 375, or as I did last night, at 450' F. I used a glass pie pan, but it also happens in my metal pans.
SS or ceramic pie beads wouldn't stop the sides from drooping, as they only hold down the bottom.
I use lard in my crust, and in a two crust recipe, or even a recipe where there is only one crust, but with filling, the curst is so light and tender, and flaky.
Any ideas on how I can get the sides to stand tall when blind baking a crust? All ideas are welcome.
Here's my normal recipe for a two crust pie. I just use half of it when making a single crust pie:
3 cups AP flour
1.5 tsp. salt
Lard to make the raw crust like pea gravel before ice water is added
3 tbs. or so ice water.
Fold together just until a dough ball is formed.
Flour my work surface and roll out the dough.
Transfer to the pan, flute the edges, poke holes in the bottom and sides with a fork. Bake until golden brown.
I know that someone on this site has the answer I need. Thanks in advance.
Seeeeeeya; Chief Longwind of the North