I've been making some savoury pies. I tend to pre-bake them when the filling is going to be fairly moist. Is this absolutely necessary?
What are you all doing?
Does it also depend on the type of dough you use?
I've been looking at a lot of recipes and there seems to be no consistency in this.
I'm in going to do some non-savoury pies in the near future, so I would like to know for pate sucre as well.
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