Pie Crust. HELP!?

Question

Um.. I'm making apple pie tonight-- and i'm making the crust from scratch (thanks to no pre-made crust in the store). I've been on the recipe site, now I know how to make the crust now... but it said to bake the crust for 12 minutes-- and I'm wondering if I should do that before filling it with the apple mix or after I've poured the mix in... I'm unsure--

Should pie crust be already done before? (BTW, there is egg in the crust)

Answer 1

Generally with an apple pie you put the filling in the crust before you bake it. There is no need to pre-bake the crust as it will cook along with the rest of the filling so need to worry about salmonella from the egg in the crust. Good luck and I hope it turns out great!

Answer 2

I always make my own crust when I make chicken pot pie. Yes, you need to bake the bottom crust before filling it. If you don't bake it before putting the filling in, it'll probably remain doughy. I'm just guessing, I haven't tried filling it without baking it first.

You can place a sheet of wax paper in the center with grains of rice to hold the crust in place in the pie pan. Make sure the wax paper is long enough so that the rice grains don't spill on the crust. You don't want the rice to be baked into the crust.

Baking it for 12 minutes will not brown the crust, but will help it to set in the pan. The crust will be more solid.

Answer 3

Bakign it empty is called "Blind Baking." You do that for fillings that do not need to ba baked, such as a custard filling you've already cooked on the stove.

For an apple pie, do not prebake it. Form it into the pan, then put back in the fridge. Put your apple filling ingredients in it, top w/ another crust (also chilled), crimp, and toss int he oven. A cold crust makes for a flaky crust after baking.

Answer 4

Either you didn't read the full receipt or skipped over the instruction part telling you to bake the crust first for 12 minutes before placing contents into it. It firms the crust to prevent leakage so your crust is more firmed and cooked thru without being soggy when done baking.

Answer 5

Yup, sounds like for that recipe you should pop it in the oven for 12 min, (in the pie pan) to cook it. I would then, after adding the pie filling, make a little ribbon of aluminum foil to cover the outer crust so it doesn't burn.

Good luck, and save me a piece =)

Answer 6

Apple Pie I
Submitted by: Carol
Rated: 5 out of 5 by 133 members Yields: 8 servings

" This easy-to-do recipe reminds us that apples need very little help to make a memorable pie. Apples are simply layered in the pie pan, with each layer sprinkled with cinnamon sugar. Then they are topped with a crust and dabs of butter. And in less than an hour, this classic pie bakes to perfection."
INGREDIENTS:
6 cups thinly sliced apples
3/4 cup white sugar
1 tablespoon butter 1 teaspoon ground cinnamon
1 recipe pastry for a 9 inch single crust pie

DIRECTIONS:
1. Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
2. Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
3. Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
4. Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.


Here is another crust recipe as well. Some crusts need to be pre-baked and some don't. It depends on the recipe.

Basic Flaky Pie Crust
Submitted by: stephanie
Rated: 5 out of 5 by 317 members Yields: 8 servings

"Flaky, flaky, flaky. Cold vegetable shortening and ice water do the trick to make this classic crust true to its name."
INGREDIENTS:
1 1/4 cups all-purpose flour
1/4 teaspoon salt 1/2 cup shortening, chilled
3 tablespoons ice water

DIRECTIONS:
1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water

over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.


I just LOVE this free site and have tried several recipes from there.

Good luck!!

Answer 7

they are telling you to "blind bake" the crust, put foil in it, completely covering the edges and fill the foil with rice (or dry beans, or marbles, anything foodsafe and heat resistant)
bake it untill it is toasty smelling and just starting to brown, cool it then fill it. this gives a crisp flaky crust and a moist filling, without that gluey layer at the bottom. enjoy!

Answer 8

you dotn have to bake it before.

but if you were to save it for another day to cook, then you would bake it.