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 Post subject: Never blind bake a butter crust
PostPosted: Tue Jul 12, 2016 7:58 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5132
Location: Portland, OR
Just followed yet another bogus set of instructions for blind baking a butter crust before making quiche. Of course, it slumped; there's no way to blind bake butter crust and NOT have it slump.

Never again. Dinner, ruined.

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 Post subject: Re: Never blind bake a butter crust
PostPosted: Wed Jul 13, 2016 11:44 am 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1883
Location: Near Toronto, Ontario, Canada
that sucks. Even from frozen it slumps?


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 Post subject: Re: Never blind bake a butter crust
PostPosted: Wed Jul 13, 2016 12:18 pm 
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Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1150
Did you line it with foil, and weight it down? I never have a problem, though it does shrink a little - the reason I always squeeze it out about 1/4 " above the tart pans. I also bake it longer than is usually recommended - 15-20 min. before removing the foil and weights. By this time, it will have firmed up completely. Then, I brush with egg or egg white, and bake briefly to "seal" the crust, if I am baking a filling in it, or I'll bake it until browned just right, if it will be filled, but not baked.

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 Post subject: Re: Never blind bake a butter crust
PostPosted: Wed Jul 13, 2016 1:10 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1155
Location: Chico, CA
I am a cake and cookie baker, basically always approach baking pies with trepidation. However, I've not had problems with pre-baked pie crusts. For butter crusts, I've had excellent results using CI's butter crust recipe, as well as the vodka crust as well as the ones from SE. I do follow the directions exactly ( I don't always for CI's overly fussy recipes). I use old Pyrex glass pie pans and an oven proof white covered deeper one, never metal, foil and KAF ceramic balls. Like Dave, I bring it up as high as I can get it.

My favorite is the CC butter cream cheese one though. It much easier than the others. If you want any of the specific recipes, please let me know.

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 Post subject: Re: Never blind bake a butter crust
PostPosted: Wed Jul 13, 2016 10:08 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5132
Location: Portland, OR
Dave,

I lined it with parchment and filled it with beans. The beans were inadequate for holding back the slumping; they just mounded up instead.

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 Post subject: Re: Never blind bake a butter crust
PostPosted: Wed Jul 13, 2016 10:16 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1091
Since at Hoosier Mama Pie Company I blind bake all butter pie crusts just about every day, I can offer a few tips:
1) freeze the crust for at least 20 minutes.
2) line the crust with a large coffee filter or parchment tall enough to stand abou 1" above the edge of the crust.
3) fill the crust with beans, rice or the weights of your choice. We use about 1 quart of beans in a 9" shell.
4) Bake in a 400F oven for 20-24 minutes, turning it half way through.
5) remove the weights by lifting out the filter/parchment.
6) poke the bottom of the crust with a fork if there are any patches still unbaked, then put it back in the over for two minutes.
7) if making a quiche, brush the hot crust with some egg white. This will seal it and keep it from becoming soggy.


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 Post subject: Re: Never blind bake a butter crust
PostPosted: Thu Jul 14, 2016 12:05 am 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5132
Location: Portland, OR
Becky,

Funny, my sweetie just checked out the book from Hoosier Mama. How are you enjoying work there?

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 Post subject: Re: Never blind bake a butter crust
PostPosted: Thu Jul 14, 2016 5:37 am 
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It's good. I do enjoy the excitement I get when I tell people where I work-having random people gush about what you do is nice. The boss is ok, the crew works hard and I work a four day week, high can be really nice when I have stuff to get done. And every season there is some fun task-juicing key limes, peeling rhubarb, pitting cherries, peeling peaches.....


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 Post subject: Re: Never blind bake a butter crust
PostPosted: Thu Jul 14, 2016 9:47 am 
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Joined: Thu Dec 18, 2008 1:03 am
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Location: Portland, OR
Becky,

You need a hydraulic press for the key limes. You can press 20 at once. ;-)

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 Post subject: Re: Never blind bake a butter crust
PostPosted: Fri Jul 15, 2016 8:18 pm 
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Posts: 1091
We have been promised a Zumex, as soon as the key lime assembly comes out of the factory, real soon now. I have looked up table top presses to adapt, but the juice collection gets tricky.


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