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Custard Pies: Desserts like pumpkin or pecan pie usually bake at a lower temperature than fruit pies (for example, our Silky Pumpkin Pie calls for 325° F and Old-Fashioned Apple Pie cooks at 375 ...
In a 9-inch pie plate, whisk together the flour, sugar, and salt. Make a little well in the center; add the butter, oil, and ice water, and use a fork to mix the liquids into the flour mixture ...
Roll out the pie dough and place it in a pie plate. Decorate the edges as desired. Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes or in the freezer for 15 minutes.
Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. [1] Blind baking is also used to keep pie crust from ...
It may sound intimidating, but blind baking is a super simple process that guarantees a perfectly crispy pie crust, no matter the filling. This step-by-step guide is all you need!
Bake at 375 degrees Fahrenheit for 25 to 30 minutes, the sides of the crust should be set and lightly golden. Remove the pie weights and paper. Bake until golden on bottom.
In a stand mixer fitted with a whisk attachment, whip the egg whites with a pinch of salt and 1 tablespoon of sugar on medium-low speed until stiff peaks form.
Cinnamon, nutmeg and ginger spice canned pumpkin in this classic Thanksgiving pie recipe. Blind-baking the crust ensures a crisp pastry to contrast the smooth custard filling.
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