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.
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.
