Kitchen Tip Tuesday: Prebaking Pie crusts

Today I learned why the cookbook says to layer two sheets of tin foil pressed firmly against your pie crust for pre-baking.

Because the pie crust will fall in!


This pie was very nicely standing straight up. All the way up to the edge of the pie plate, and a bit beyond. I even did the wavy edge thingy with my fingers.

Then I pre-baked it (because pumpkin pie gets soggy crusts when they're not pre-baked).

But I was too lazy to press two layers of tin foil down into the pie crust. So I just set one layer across the top.

Bad idea.

Now you know. There's a reason the instructions say what they do.

For more kitchen tips, visit Tammy's Recipes.