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Feb 5, 2012 08:22 AM

baking vodka pie crust

using vodka pie crust for a single crust (Pecan) pie. Should I cover the crust with foil so it doesn't get too brown? when to remove the foil?

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  1. help!!! T minus 1 hour till bake.

    2 Replies
    1. re: stymie

      Look at it. If the crust is getting too brown and there is still time to bake, put a little foil collar on it. Or start with it on, then take it off to brown. Your eyes are going to be a better judge of this than anything else.

      1. re: wyogal

        I have made this recipe.....I would start by covering it and make sure you use pie weights!!!!

    2. When I blind bake a crust, I start by lining the crust with buttered foil, buttered side down, and pie weights. Rice or dried beans or even pennies will work if you don't have pie weights. About halfway through the baking time, remove the weights and foil and prick the crust with a fork. With a gooey filling like pecan, don't push the fork all the way through to the pie pan; just go about halfway through the crust so the filling doesn't leak through. Finish baking without the foil, but don't necessarily trust the baking times in the recipe--ovens vary, and your eyes and nose are more trustworthy.

      Once you add the filling to the prebaked crust, I would recommend a foil collar around the edges of the piecrust to prevent overbrowning. Trust your judgment and don't be intimidated. People worry about pies and piecrusts unnecessarily IMHO. Enjoy.

      3 Replies
      1. re: lisaonthecape

        raw pie dough will be filled before going into the oven: pecan pie, I better search a pp recipe just in case I'm missing something. Thanks for help.

        1. re: stymie

          Do not cover the crust. Let it bake, and if it starts getting too brown, cover the crust part with a foil shield if you don't have a metal one. You want your pie to bake, not steam!

          1. re: stymie

            Sorry; didn't mean to confuse you. The recipe I use (from Rose Levy Berenbaum's Pie and Pastry Bible) calls for a prebaked ("blind baked") crust with the filling added later, and a relatively short baking time just to set the filling.

            There are certainly other ways to make this pie.

        2. just got eaten, never covered the edges, got rave reviews. thanks for all thehelp