Dani: Marilyn is absolutely right on the whole thing about using dried
beans to weigh down your pie crusts. The two biggest problems with pie
crusts are either that the dough was not relaxed enough before placing in
the pie plate, causing it to shrink down into the pan as it bakes, or that
the crust will bubble and blister. Pricking the crust with a fork before
baking is one good way to prevent the blistering, but so is weighing the
crust down with another pie plate weighed down with something somewhat heavy
as it bakes. The top plate is removed toward the end so the crust can brown
and dry out a bit. Sounds like there will be some great pies coming along
soon at your house. I am planning on making a banana cream pie today, but
it depends on whether I can find the time to make the filling this morning.
It's cobb salad and potato rolls for dinner tonight.
Jon
----- Original Message -----
From: "Marilyn H" <mhnewlife2016@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Saturday, April 15, 2017 2:10 PM
Subject: [blindcooks] Baking a pie shell
You can put a thick layer of dried beans into a pie crust when baking as usual. It keeps the bubbles from forming on the bottom and holds the crust against the pan. I've done this with good results. I don't think it does the beans any good though, so don't plan on using them for anything else.
TTFN,
Marilyn
