Pre-baking Pie Crusts for Pot Pies
Do you need to pre-bake your pie crust for pot pies? The answer is YES! Pre-baking, or “blind baking” a pie crust is the best way to ensure your pot pie crust will be flaky and flavorful. Here are the steps you need to follow when pre-baking a pie crust for your pot pie:
What You’ll Need
- Your favorite pie crust recipe
- Pencil
- Baking beans or rice
- Heavy-duty aluminum foil
- Pie weights (optional)
- Baking sheet
Instructions
- Roll out the crust: Roll out your pie crust on a well-floured surface. Place in the pie dish and flute the edges. Place the pie dish in the refrigerator for 15 minutes before baking.
- Preheat oven: Preheat oven to the temperature specified in your recipe, usually around 375°F.
- Prick the crust: Prick the bottom and sides of the crust with a fork. This will help to prevent it from puffing up during the pre-baking process.
- Line with foil: Line the crust with heavy-duty aluminum foil. This will help to prevent burning and leaking if your pie dish is not well-sealed.
- Fill with baking beans or rice: Fill the crust with baking beans or rice. This will help to hold the shape of the crust as it bakes and prevents shrinking and bubbling. You can also use pie weights for this step.
- Bake: Place the pie dish on a baking sheet and bake for 15-20 minutes. Remove the foil and baking beans and bake for an additional 5 minutes, or until golden brown. Allow to cool completely before adding your pot pie filling.
Pre-baking your pie crust is the key to achieving a delicious and perfectly cooked pot pie. Follow these steps and you’ll be rewarded with a flaky and flavorful crust every time. Enjoy!
