Show Subscription Form




Pastry Shell Prebaking

After placing pastry in the pie plate and fluting edges, line unpricked shell with a double thickness of heavy-duty foil or parchment paper. If desired, fill with dried beans, uncooked rice or pie weights. This will keep the crust from puffing up, shrinking and slipping down the pie plate during baking.

If desired, fill with dried beans, uncooked rice or pie weights. This will keep the crust from puffing up, shrinking and slipping down the pie plate during baking.

Bake at 450° for 8 minutes. With oven mitts, carefully remove the foil and beans, rice or weights. Bake 5-6 minutes longer or until light golden brown. Cool on a wire rack. Let beans or rice cool, then store. They may be reused for pie weights, but cannot be cooked and used in recipes.

Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT