I was just going to post a question about this very thing! I want to make a chicken potpie, using the crust recipe that was previously posted. I like to make homemade pies for the holidays but never know if I should bake the bottom crust for a few minutes before filling it and baking it.
Jeri -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Alex Hall Sent: Saturday, October 27, 2012 4:46 PM To: [email protected] Subject: [CnD] when to blind bake? Hi all, I recently heard the term "blind bake" in reference to partially cooking a crust so thin fillings will not soften it as they cook. This is about cups, like cherry or lemon, where you line muffin tins with dough and fill them with a custard or filling. The recipe I was looking at, cherry cups, said nothing about this, yet I was told it is a good idea for this sort of dessert. So, two questions: when do you, and when do you not, blind-bake an item, and how long should you cook it if you do blind bake? Thanks. Have a great day, Alex (msg sent from Mac Mini) [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
