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Step 6Pre Baking
Some recipes call for a pre-baked pie crust. For optimal results, I recommend the following:
Poke a bunch of holes in the crust with a fork. This prevents air pockets from distorting the shape.
Line the crust with foil and fill with pie weights. I never have pie weights around (having never purchased any), but I do always have some sort of small hardware on hand. Here I used lag bolts in place of pie weights.
Bake at 375oF (190oC) for about 20 minutes. Remove the weights and foil and bake another 5-10 minutes, until golden.
Poke a bunch of holes in the crust with a fork. This prevents air pockets from distorting the shape.
Line the crust with foil and fill with pie weights. I never have pie weights around (having never purchased any), but I do always have some sort of small hardware on hand. Here I used lag bolts in place of pie weights.
Bake at 375oF (190oC) for about 20 minutes. Remove the weights and foil and bake another 5-10 minutes, until golden.
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