My aunt swore I had to pre-bake my pie crust for fruit pies

She's been baking since the 70s and told me I was ruining every pie by not blind baking. I always thought it made the crust too dry and crumbly. Last week I finally tried it her way on a peach pie from my CSA box. Used pie weights and everything, baked it for 15 minutes at 375 before adding the filling. Man, the bottom crust came out perfectly golden and not soggy at all. I've been fighting wet pie bottoms for years and this simple trick solved it. Has anyone else had a relative give you advice that you ignored for way too long?

2 comments

2 Comments

dylan_bell16d ago

Ruining every pie" seems dramatic.

karen_perry3816d ago

Tell you what @dylan_bell, just double the butter next time - it fixes everything.