Pumpkin Pie Advice Needed
I've been asked to bring pumpkin pies to Thursday's dinner. I don't own a stand mixer nor am I much of a baker, so I'm going with the pumpkin pie recipe on the back of Libby's canned pumpkin. My pyrex glass pie plates are on the shallow side, so rather than using a pre-made pie crust that I have to cut down to size, I've decided to use this nut cookie crust recipe that a helpful CH posted previously.
Question - Should I parbake this crust and/or seal with egg white wash prior to filling? I'm planning to use almonds. Should I pan toast the almonds before chopping?
Any and all advice would be greatly appreciated! Thanks!
NUT COOKIE CRUST
1/2 c. butter, softened
1 1/4 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. vanilla
1/3 c. brown sugar
1/2 c. chopped nuts
1/4 tsp. baking soda
Mix butter and brown sugar in a large bowl. Stir in remaining ingredients just until crumbly. Press mixture against bottom and sides of ungreased pie pan. Fill pie crust and bake per recipe.
I'm sure you'll get comments on the nut crust you posted. But regarding the refrigerated pie crusts (Pillsbury in the red box?), I've never had to cut them down. On the contrary, I've often rolled them a bit larger. You need to crimp a high edge to allow for the Libby's recipe. Even then, I sometimes need to put a half cup of the filling in a custard dish to bake separately because of overflow. My Pyrex pans are standard 9" and about 1" deep.
Crimped dough edge is probably another 1/2 " high.
I would ask your host if anyone has nut allergies before doing a nut crust. Or make some with the nut crust and do at least one right in the store-bought shell.
Thanks so much for all the helpful replies! Pengcast, I confirmed with our hostess that no one at dinner has any nut allergies. Nemo, I should have posted sooner. Had I known, I would have just purchased the refrigerated crust from Trader Joe's, but no way am I brave enough to brave the crowds at the store tomorrow! But good to know for the future, so thanks so much for the helpful advice! Ipsedixit, thanks for the info about not parbaking the crust. I thought people were suggesting to pre-bake the crust, cool completely, then fill before baking.