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    You are in: Home / Community Forums / Cooking Q & A / Question:My No Roll Pie Crust
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    Question:My No Roll Pie Crust

    Chef Wanabe Gourmet
    Wed Jan 30, 2013 12:47 pm
    Newbie "Fry Cook" Poster
    My No Roll Pie Crust

    Do I bake the pie crust with all the ingredients for the pie or just the crust? If it's just the crust, won't it overcook when I add the pie filling and bake again? If I bake the crust with the pie filling at the same time, will it overcook when the pie recipe calls for baking 45-60 minutes?
    Wed Jan 30, 2013 1:28 pm Groupie
    Did you check the reviews to see what others did with it? The contributor does suggest it for cream pies and crumb-topped pies, which I imagine would be made with a pre-cooked filling. At ant rate, the reviews often hold answers..
    Chef Wanabe Gourmet
    Wed Jan 30, 2013 2:02 pm
    Newbie "Fry Cook" Poster
    I didn't check all the reviews because there were over 200 of them as I recall.
    Wed Jan 30, 2013 4:14 pm
    Forum Host
    I have used (and reviewed) the recipe in question, but only for unbaked (cream) pies.
    Some other reviewers have used it for baked and/or double crust pies, but there is no mention about baking it blind, then filling, and then re-baking it.

    (That really doesn't make sense to me) icon_confused.gif I have used regular (rolled) crust for both unbaked (cream) and baked pies. When I use it for an unbaked pie, the crust must be blind baked. When using it for a baked pie, the crust bakes along with the pie filling. The only time I may blind bake a crust for a baked pie is when the pie is extra juicy, then I blind bake it for about 10 minutes, let it cool, brush the inside of the crust with egg white to seal it, then add the filling and bake according to whatever recipe I'm using. If the fluted edges start to over brown, I cover then with foil just like I would with any pie crust.
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