Quote:
Originally Posted by jamietwo
Claire, I'm going to experiment with your pie crust recipe! I have a question though. Do you pre-cook the empty pie shell for 10 minutes, then add the pie filling and cook again? Thanks!
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Exactly. The reason that you pre-cook the pie shell is that GF crusts tend to get soggier than the wheat versions if you don't pre-cook them ahead of time.
If you are doing a two crust pie with a crust on top of the filling, then you don't pre-cook the bottom pie shell. Now, this may seem obvious, but it wasn't to me. It does still work if you pre-cook the bottom shell, but the top crust doesn't form a seal as well. When you bake, say, an apple pie, you can start the pie on the bottom rack position for 10-15 minutes to really get the bottom of the crust cooked, then move the pie to the middle rack position to finish baking.
Jamie, let us know how your pie turned out!
Claire