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pie maker question
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Posted 7/4/2019 01:28 (#7596296 - in reply to #7594526)
Subject: RE: pie maker question

NW Washington
You usually need par-bake the pie crust for 10 minutes or more before you put in the filling. But the raw crust needs to be weighted down with pie weights or something like dry beans or top of foil to keep the crust from puffing up.
This is not the same as the pre-baked pie shells used for things like lemon, chocolate and banana cream pies.

Edited by JohnW 7/4/2019 11:17
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