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Jun 15, 2011 07:33 AM

to pre-bake or not to pre-bake? Help with pie crust!


I'm making a quiche tonight. The last time I made the recipe I committed the crime of putting room temp dough in the oven.... the crust was soggy (to the point of being nonexistent). This time I've been debating whether I should totally bake the crust first (with pie weights, etc) or if I can freeze the dough, fill it and then pop in the oven.

The recipe doesn't call for pre-baking the shell, and I'm worried that I'll overcook the crust.

Any thoughts??

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  1. I have never pre-baked the dough for a quiche. I have great success with pyrex pans, and never have a soggy bottom crust. If you want to experiment, I would partially pre-bake the crust rather than baking it all the way. The edges of the crust will get overdone if it is done that way.

    1 Reply
    1. re: roxlet

      Me either. But I put a parchment-lined sheet pan into the oven before preheating at 375F, then put the pyrex pan onto it. This boosts the browning of the bottom crust. You can do the same using a baking stone.

      I would not risk putting a frozen glass or ceramic pan onto a preheated surface. Thermal shock is a consideration.

    2. I refrigerate after the dough is rolled out and in the pie pan for about 10 minutes, then pre-bake it (with pie weights) in a 400 degree oven, for 10 minutes. Take it out and score the bottom and sides with a fork. And then I fill it with quiche ingredients and bake fully. I use a pyrex glass pie plate also. The crust is always flaky for me this way.

      1. Ideally, I partially prebake, like mcel, but if I'm in a hurry, I use it cold. But, I wouldn't completely bake it and if you're worried about the crust overcooking, keep an eye on it and put foil over it as it darkens.

        1. Here's a trick---after you beat up the eggs for quiche filling, brush a little bit of it on the pie crust and pre-bake it until it's very faintly golden, then add your filling and finish baking. The egg will form a shield to keep the crust from getting soggy.

          1 Reply
          1. re: Querencia

            Thanks everyone, it sounds like partially prebaking is the way to go. I'll let you know how it goes!

          2. When making a quiche it is not necessary to prebake the pie shell because you will be putting in a first layer of grated cheese, which seals the crust against sogginess or leakage.