Blind Bake Crust for Pecan Pie?
I'm going to make the John Thorne pecan pie that has been recommended here and I'm using Berenbaum's flaky pie crust. The suggestion I usually see for pecan pie is to blind bake the crust first, but the Thorne recipe says to use an unbaked pie shell.
Any idea why the recipe says this? Will it really come as good or better with the unbaked shell? I'm always happy for an easier version with fewer steps, but obviously if blind baking will lead to a better crust, then I'll do that.
I've never blindbaked, always used uncooked crust, never had a problem with my pecan pie. Baking at a high temp cooks the crust nicely. You may need to put a foil collar on the outside edge to keep it from burning.
The one problem I have seen new bakers encounter with pecan pie is underbaking the filling. If so, it doesn't gel and is liquidy. Cook thoroughly and enjoy!