HELP! Pie Crust meltdown
Emergency Thanksgiving help, please!
Trader Joe's changed the recipe of their pie crust, and the new one not only gets extremely puffy, but it will not stick to the sides of the pie pan - the entire thing falls to the bottom.
I tried rolling it out larger and tucking it under the outside of the pie dish, then put it in the freezer for half an hour, lined it with pennies, and it still slid to the bottom and turned into a giant puff ball when I tried to pre-bake. The pumpkin pie cooked alright because of the filling, but my pecan pie needs to be pre-baked - I bought an extra crust in case of such emergency - but does anyone have an immediate fix for this???
Thanks for the replies - I did it without blind baking and it did turn out just fine, but also, for anyone else that's having Trader Joe's pie crust difficulties, I rolled out the crust a little larger than provided, laid it in the dish and fluted the edges, and then froze it for 2-3 hours. Made all the difference in the world in keeping its shape - I've made 5 or 6 pies with these new crusts before, and they all shrink and become malformed. This is the first one that worked.
If on the off chance you don't have the amount of rice and/or beans (or pie weights) to do what the others have recommended, I'd go ahead and bake the pecan pie without pre-baking the crust. I've been making pecan pies since I was knee-high to a niblet and have never pre-baked the crust.
I have found that an all butter pie crust seems to slide more than a shortening/butter crust. I ditto janel's suggestion as it is really the only way to blind bake a crust. I use foil rather than parchment, though, since I find it conforms to the shape of the crust more easily.
Sounds like you need to blind bake it with pie weights. Put the pie dough in the pie pan, place parchment paper on top and fill in with dried beans or rice, then bake. The beans/rice/pie weights acts like the filling in your pumpkin pie did to weigh down the crust while baking.