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BDH, I have ceramic pie weights for this, but if you can use dried beans instead. A bag of dried beans (any kind) is inexpensive and can be reused over and over. Just don't try to cook them after you bake them!
BDH, I have ceramic pie weights for this, but if you can use dried beans instead. A bag of dried beans (any kind) is inexpensive and can be reused over and over. Just don't try to cook them after you bake them!
Thanx.
Yeah, I heard that dried beans does the trick.
I'll have to get some that I wouldn't like to cook at all.
But for custard pies, there's no need to blind blake the crust first.
__________________
~BDH.
I am the King of Kitchen Toys!!!!!!
Last edited by Big Daddy's House; 02-08-2012 at 02:03 AM.
I think WhoopiePie is right about blind baking. Custard and pie crust don't play well together without a little help. In order to get the silkiest custard, you need a low, gentle heat. But that low heat allows too much time for the filling to make the crust soggy. In order to get the crust cooked through and crisp, you need a higher, drier heat. Blind baking first solves the problem.
One of the most exquisite custard pies is an old classic that you rarely see anymore. It's called a Slipped Custard Pie. You bake an empty pie shell and let it cool. In a separate pie plate, you cook the custard and let it chill. When it's time to serve, you "slip" the entire custard filling (all in one piece) into the baked pie shell. Perfect custard and perfect crust!
I remember seeing a recipe for a slipped custard pie in one of my mom's Better Homes and Gardens 70's era cookbooks, never used that method though.
I agree Silversage, I prefer a custard to be silky and melt in your mouth. Over baking will coagulate the custard and the texture just isn't the same (usually resulting in cracks). You just can't (in my experience) get a cooked crust and a perfectly cooked custard without baking the crust first. One of my least favorite parts of pumpkin or sweet potato pies is the gummy crust.
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