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baking blind

post #1 of 7
Thread Starter 
For my daughter's birthday I baked her a lemon pie (because it's her favorite). And ONCE AGAIN I became totally stressed out over the pie crust (which has always been to me the key to grreat pie!) I put the crust together the night before, and left it overnight in the fridge to 'relax.'
In the morning I covered my work-bench with these freezer packs, to get the surface cold. I laid out some wax paper, dusted it with flour, rolled out the dough, and slid it over my rolling pin and thence into the greased glass pie tin. I trimmed the dough about 1/2 inch above the rim and then crimped it all around. THEN, back into the fridge (for two hours) for further relaxation. I should get a quarter of the relaxation this fershlugginner dough gets. then I put it into the FREEZER for an hour while I pre-heated the oven to 425F.
Took it out of the freezer, lined the inside with parchment paper, and p0ured in about a buck's worth of pennies, and put the whole thing in the oven on the bottom rack.
Five minutes later I spun it around. Five minutes after that I whjipped it up to the middle rack and dropped the heat to 350. Took it out fifteen minutes later.
WHY had one of the sides slid down to about 3/4 inch below the rim. It didn't 'shrink'--it kind of thawed . . . accordioned down.
IS THERE a professional fail-safe way of doing this? It's always luck with me when it comes to blind baking. Help. Puhleeze. I can;t take this anymore.
post #2 of 7
Line your tin the usual way, and "sandwich" it with an other tin. Place this assembly upside down on a baking tray and put something fairly heavy on top of the upside down pie tin. Bake. When cold remove the tin.

No rocket science here, just let ol' gravity pull the dough down as it's baking, it's just upside down, that's all.
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 7
you greased the pie tin? thats what helped it slide down.

i line the crust with a large coffee filter and pour dried kidney beans into the filter. bake until the crust is set up- about 15-20 minutes. then you remove the beans and filter and bake until lightly golden brown. good luck.
post #4 of 7
I'm not a big pie guy, but I agree with jessiquina. There should be more than enough fat in the crust to prevent it from sticking to the pan.
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
post #5 of 7
I third them? My first bakery job was in a pie shop, where I made about 300 tons (not exagerating) of pie crusts. Try it without greasing the pan. Foodpump's trick works well too.
Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
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Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
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post #6 of 7
Thread Starter 
(what does 'Quote message in reply' mean?) Anyway . . . I appreciate the help. I think not greasing the pan will either help a lot or eradicate the problem completely. Originally, I greased the pan in the belief that it would promote browning. I suppose it doesn't cause the slippage prob in filled pies because the filling props up the sides. Never occurred to me. That's how those little things slip by. ****! Thanks a bundle Eric, KyleW,Jessiquina, and Foodpump
post #7 of 7
The same fat in your crust that will prevent it from sticking will multi-task and help with the browning :)
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
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