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pie shells

w
walnut Mar 4, 2013 04:54 PM

i am suppose to pre bake the pie shell before i fill it then finish it in the oven. Question is i am making pecan pie and before i pre bake it ,i did prick the bottom and sides of crust so the steam can escape. When i go to add the filling in the pre baked shell will the filling seep through the holes in the crust it is pretty liquidy? Some where herd that if i use a egg wash on the crust this would help? When do you apply the egg wash, if i put it on after i poke holes in the crust wont that plug up the holes and not let the steam escape?

  1. greygarious Mar 5, 2013 09:49 AM

    Ask a pastry chef your question: http://www.facebook.com/bakeitlikeyou...

    1. ChefJune Mar 5, 2013 09:41 AM

      I don't prebake my crust for pecan pie. It bakes just fine with the filling in it.

      1. i
        INDIANRIVERFL Mar 5, 2013 06:47 AM

        Here you are, asking for advice, and are being accused of not using an authentic method, the old way is the only way, etc. No thin skins allowed on Chowhound.

        Get the graham cracker crust mini pie shells, usually 4 to a pack, sometimes 6. Toss the crust and keep the tins. Line the tins with all the variations you can think of for your pie shells. Pricked, unpricked, baked, raw, egg wash, you get the idea. Make enough filling for all of them. Bake them at the same time. Cool per recipe.

        Cut into quarters, take a bite from each, and the one you like is now your house pecan pie. I watched a professional cook spend 3 Mondays to get his rendition of the perfect potato pancake for his salmon filet to rest on. To come up with a consistently good product usually entails a fair amount of work.

        2 Replies
        1. re: INDIANRIVERFL
          melpy Mar 5, 2013 08:59 AM

          Don't waste food, just buy the disposable tins. They come empty!

          1. re: INDIANRIVERFL
            w
            walnut Mar 5, 2013 09:21 AM

            thank you all for your comments. I realize for the pecan pie just fill and bake. But for further pie shells that require a egg wash,when is it the right time to do the egg wash? been researching and some say right after you dock the shell and then bake it.....others say if do it that way you block the holes to keep it from steaming. But no where does it say when is the correct way or correct time to put the egg wash on. Thought some one here who does pies might have a suggestion

          2. r
            rasputina Mar 4, 2013 07:49 PM

            You don't need to prebake pie crust for pecan pie.

            7 Replies
            1. re: rasputina
              ipsedixit Mar 4, 2013 07:57 PM

              Bingo.

              1. re: ipsedixit
                w
                walnut Mar 4, 2013 08:32 PM

                after you pre bake it,while the crust is still warm? or do you put it back in the oven after it has the egg wash on

                1. re: walnut
                  ipsedixit Mar 4, 2013 08:54 PM

                  Say what?

                  What part of "[y]ou don't need to prebake pie crust for pecan pie" did you not understand?

                  1. re: walnut
                    r
                    rasputina Mar 5, 2013 06:17 AM

                    Just pour the filling in the unbaked pie crust and bake the pie in the oven.

                2. re: rasputina
                  melpy Mar 5, 2013 02:59 AM

                  Agreed!

                  1. re: rasputina
                    Davwud Mar 5, 2013 06:46 AM

                    That's what I was thinking. If fact, a pecan pie cooks for so long I suspect the shell will be burnt.

                    DT

                    1. re: Davwud
                      melpy Mar 5, 2013 08:58 AM

                      Ours tends to get a little dark. Sometimes we put foil around the edges if we have rolled it too thin.

                  2. s
                    sandylc Mar 4, 2013 06:55 PM

                    If you prebake the pie crust enough, the holes do their job of releasing the steam, and then they close up. The egg wash that is sometimes recommended is not for sealing up the holes, it is for preventing sogginess from the filling soaking into the crust.

                    If you prebake the crust, make sure you use some foil and some pie weights or dried beans to prevent puffing and sliding of the crust as well.

                    2 Replies
                    1. re: sandylc
                      w
                      walnut Mar 4, 2013 07:22 PM

                      i know the egg wash is for the soggy crust. question is if dock crust than put egg wash on i would think the egg wash would cover up the holes from docking and not let it steam? so hen do u add the egg wash

                      1. re: walnut
                        s
                        sandylc Mar 4, 2013 07:26 PM

                        If you do an egg wash, you do it after the prebake and before the filling.

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