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Pie Crust Baking Tips Recipe

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This recipe for Pie Crust Baking Tips, by , is from The Krankoski-Wright Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Ellen Ries

Category:
Category:

Ingredients:  
Ingredients:  
See directions.

Directions:
Directions:
How can I keep the bottom crust from getting soggy?
Follow these tips when baking a filled pie:
Use a glass or dull metal pie pan. Avoid shiny metal or disposable aluminum pans, which reflect heat and prevent crusts from browning.
For a two-crust pie, brush the bottom crust with egg white before filling.
For a one-crust filled pie, such as pumpkin or custard, pre-bake the crust for three to five minutes. To avoid handling the hot pie pan, carefully add the filling with the pie pan still on the oven rack.
Bake the pie on the lowest oven rack.
Bake the pie on a preheated cookie sheet.
Use a cooling rack after baking.

 

 

 

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