- Preheat oven to 375 degrees Fahrenheit.
- Remove frozen topping from the packaging. Defrost for 15 minutes.
- Fork-prick the bottom and sides of the crust to reduce shrinkage and bubbling.
- Bake on the middle oven rack for 12 to 15 minutes at 375 degrees Fahrenheit.
- Cool thoroughly.
At what temperature is a frozen pie crust baked?
Pre-Baking a Purchased Crust – Are you using a homemade pie crust? Or a frozen crust from the store? Most store-bought frozen crusts contain significantly less dough than a typical homemade crust, causing them to brown much more quickly than homemade crusts.
Coat Your Pie with an Egg Wash. After prebaking the pie, brush the bottom and sides of the crust with egg wash and reheat at 400 degrees for four minutes to set the glaze. This creates a barrier between the crust and the filling, allowing the crust to remain golden and crisp after the filling has been added.
Should you pierce the bottom of the pie crust?
Seven Tips to Avoid a Soggy Pie Crust – When you asked us how to avoid a soggy pie crust, we knew the answer would not be simple. Moisture in the air and the amount of liquid in the filling are variables to consider when attempting to preserve the crispiness of your crust.
Using these seven simple tips, you can also combat the liquid demons.1. Use less water Use the amount of liquid as a guide and add it tablespoon by tablespoon until the dough comes together. The pastry should still be uneven, but should hold together when pressed. You’ll be surprised by how much additional water the flour will absorb if you let it rest in the refrigerator before rolling it out.2.
Bake your crust blind To accomplish this, line your pie plate with pastry and then parchment paper, leaving a small overhang. Press pie weights or dried beans to the very top of the pastry, which has been lined with parchment paper. This aids in uniform baking and weighs down the pastry so that air bubbles do not form and the sides do not fall when the butter begins to melt.
- Bake in the upper third of your oven at 400 degrees Fahrenheit (200 degrees Celsius) for 15 to 20 minutes, or until the edges begin to turn golden.
- Remove the pie weights and parchment paper, and bake the crust for an additional 10 minutes, or until it is dry to the touch.3.
- Fight the puff more effectively Some recipes suggest poking holes into the crust to prevent it from rising.
The risk is that the liquid from the filling will seep into these holes and make the base soggy. Opt for blind baking and firmly press down the beans to prevent the crust from rising.4. Egg wash Before adding the filling, brush the blind-baked shell with an egg wash (one egg beaten with a tablespoon of water) and bake for an additional 5 to 10 minutes, until the egg wash has solidified and sealed the shell.
- If the pie crust is browning excessively, tent it with aluminum foil.5.
- Finish your pastry with chocolate If the flavor complements your cream or custard pie filling, omit the egg wash and brush the cooked pie crust with melted dark or white chocolate.
- The chocolate will solidify and create a protective seal for your crust.
drained the fruit When preparing a fruit pie, drain the fruit by placing a colander over a bowl to collect the juices. This is particularly important when working with frozen or especially juicy fruits. Reduce the reserved juices by boiling them, then add them back to the filling.