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Is it even worth blind-baking pie crusts anymore? I'm split on this.
I tried skipping the blind bake on a lemon meringue last Tuesday and the bottom came out soggy (like, really soggy). But on the flip side, I've had blind-baked crusts shrink up on me and crack before I even fill them. Has anyone else found a middle ground that actually works?
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kelly96816d ago
Ugh, I feel your pain on that soggy bottom!
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Wait, are we talking about the same Tuesday or was that just a universal soggy bottom day across the planet? lmao I swear I tried skipping the blind bake on a pecan pie last month and I ended up with what basically looked like a quicksand trap at the bottom. My crust just gave up and sank into itself. So I feel your pain big time. Honestly, I think the middle ground is to just blind bake with parchment and some dried beans or rice and accept that maybe your crust will shrink a little but at least it won't taste like a wet sponge. Soggy bottoms are the worst feeling like you failed at pie 101 or something.
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