great tips abou the lip! thank you!! always finish the blind bake with a eggwash (baked for 5 min), myself. keeps it from getting soggy for longer from the custards I like to bake in them
Love your egg wash tip! A lot of people ask how to keep the crust from getting soggy, so I’ll be sure to share this 👍🏻 Do you use a whole egg (white and yolk) whisked with water, and then lightly paint that on with a pastry bush? Then just bake for 5 mins? I’ll give it a try 😊
Hi there! Thanks for watching and for taking time to qleave a note! Always love to hear from viewers 😊 So glad to hear this was helpful! My best, Marie
Hi Tammy! Sure! So glad it was helpful! I have a full video on blind baking pie crust if you’re interested in learning more 😊 Thanks so much for watching! ❤️, Marie
If I want to make a fruit filled pie and use dough to make a basketweave topping on the fruit, do I need to do the blind baking technique or can I just make the pie crust, fill it, put the basketweave dough on top and bake? And what temp and for how long. Also, do I have to use sugar in the recipe. I’m not supposed to have it Thanks. Love your channel
Hi Cathy! Thanks so much for watching and for your great question! You do not need to blind bake the crust for a fruit pie. Here is a tutorial for a fruit pie with a lattice top crust: th-cam.com/video/q4bFfETL6VI/w-d-xo.html Hopefully that will answer most of your questions. I have not made a pie without sugar, so I’m not sure how it will taste? Try to find some really sweet peaches if possible 😊 Let me know if you need anything else ❤️, Marie
Hi! Great question and thanks for watching! I only use the blind baking / fork pricking method when I’m filling the pie with a cold custard filling (like chocolate cream or coconut cream pie). After the crust fully blind bakes, the pricked holes seal up a bit (as the crust puffs and expands while baking) and the filling later added is thick enough that it doesn’t seep through. You would not want to prick the crust if you’re *not* planning to blind bake the crust, and plan to use, for example, a fruit or pecan filling. Those will seep through holes poked in an unbaked crust. Hope that helps! Let me know if you have any other questions or questions about a specific pie and filling. ❤️, Marie
@@marieskitchen You can fill in the holes with a bit of cream cheese on your finger like filling a nail hole in the wall, then you won't get any leakage and it doesn't effect the flavor.
Hi Carla! Par baked is plenty. (Some recipes don’t even par bake.) You’ll probably have the quiche filling baking in the crust for at least 30-45 minutes, which is plenty of time to finishing browning the crust. Let me know if you need anything else 😊 Thanks for watching ❤️, Marie
I love your organized concise tips!! Super job
Thanks so much! 😊
All good stuff Marie.. Many thanks..
Hi Steve! Thanks so much! And thanks for watching 😊
great tips abou the lip! thank you!! always finish the blind bake with a eggwash (baked for 5 min), myself. keeps it from getting soggy for longer from the custards I like to bake in them
Love your egg wash tip! A lot of people ask how to keep the crust from getting soggy, so I’ll be sure to share this 👍🏻 Do you use a whole egg (white and yolk) whisked with water, and then lightly paint that on with a pastry bush? Then just bake for 5 mins? I’ll give it a try 😊
This video was such a great help 😊 made such a delicious apple pie with these pie crust tips
Hi there! Thanks for watching and for taking time to qleave a note! Always love to hear from viewers 😊 So glad to hear this was helpful! My best, Marie
Thank you for sharing that tip.
Hi Tammy! Sure! So glad it was helpful! I have a full video on blind baking pie crust if you’re interested in learning more 😊 Thanks so much for watching! ❤️, Marie
Cool
Thanks! Thanks for watching 😊
If I want to make a fruit filled pie and use dough to make a basketweave topping on the fruit, do I need to do the blind baking technique or can I just make the pie crust, fill it, put the basketweave dough on top and bake? And what temp and for how long. Also, do I have to use sugar in the recipe. I’m not supposed to have it Thanks. Love your channel
Hi Cathy! Thanks so much for watching and for your great question! You do not need to blind bake the crust for a fruit pie. Here is a tutorial for a fruit pie with a lattice top crust:
th-cam.com/video/q4bFfETL6VI/w-d-xo.html
Hopefully that will answer most of your questions. I have not made a pie without sugar, so I’m not sure how it will taste? Try to find some really sweet peaches if possible 😊 Let me know if you need anything else ❤️, Marie
Does pricking it cause problems with our ingredients leaking through?
Hi! Great question and thanks for watching! I only use the blind baking / fork pricking method when I’m filling the pie with a cold custard filling (like chocolate cream or coconut cream pie). After the crust fully blind bakes, the pricked holes seal up a bit (as the crust puffs and expands while baking) and the filling later added is thick enough that it doesn’t seep through. You would not want to prick the crust if you’re *not* planning to blind bake the crust, and plan to use, for example, a fruit or pecan filling. Those will seep through holes poked in an unbaked crust. Hope that helps! Let me know if you have any other questions or questions about a specific pie and filling. ❤️, Marie
@@marieskitchen You can fill in the holes with a bit of cream cheese on your finger like filling a nail hole in the wall, then you won't get any leakage and it doesn't effect the flavor.
Is par bakeD enough for quiche or does it need to be fully baked?
Hi Carla! Par baked is plenty. (Some recipes don’t even par bake.) You’ll probably have the quiche filling baking in the crust for at least 30-45 minutes, which is plenty of time to finishing browning the crust. Let me know if you need anything else 😊 Thanks for watching ❤️, Marie
My aluminum pie plate took off chunks of crust with it when I pulled it out! What can be done to prevent this??
Spray it with some oil before placing on top