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Pie Crust

b
bardoougma Nov 23, 2011 02:00 PM

I forgot to prebake my pie crust for a custard pie. I am cooking it at 350 and hoping the pie crust will get done. Anybody else ever do this?

  1. chef chicklet Nov 24, 2011 02:32 PM

    Sorry that I didn't see this sooner, although I don't know how much help I could be. I don't precook my crusts for quiches, but I use pate brisee, but they're a custard pie right?
    Nevertheless, I'm so glad that your pie turned out fine. Coconut cream??? goodness, I love coconut, how did it taste? Sounds pretty yummy to me. Not a big meringue fan, mainly cause I don't really know what I'm doing. So how was it? Coconut pie sounds decadent.

    1 Reply
    1. re: chef chicklet
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      bardoougma Nov 25, 2011 08:48 AM

      thanks for your reply! as i said, the pie did turn out okay, i would have preferred the crust a little browner, but it was really fine, it's my husband's favorite.( pardon the typing, but i stubbed my toe and tripped yesterday and broke my left ring finger in two places, both angled, so have a cast on my left hand!) i never made pate brisee. i have a great never fail pie crust recipe. meringue isn't all that tricky. doug loves meringue! is pate brisee much different from pie crust? i used to do a lot more baking, but there are just the two of us, and we are 83, do you have any specially good recipes? i like to try new things, if no too complicated. i'll ltell you sometime about my experiences with puff pastry!!!!

    2. b
      bardoougma Nov 24, 2011 08:50 AM

      Well, I baked my coconut cream pie with meringue at 350 for 25 minutes. The meringue fell some, but the crust did get done, and it was okay. Whew!

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