Hey everyone! I am making a cherry pie for Thanksgiving and wanted to use Kenji's pie dough recipe: https://www.seriouseats.com/easy-pie-dough-recipe
I was wondering if for those who have made it, if you're supposed to blind bake the crust for a double crusted pie? The instructions say to fill after putting in the pie dough on the bottom, topping it with the second sheet of dough for the top crust and immediately baking, but then I would think the crust wouldn't get evenly baked and would be soggy on the btttom. Any help would be appreciated – thanks!
by MidnightSwan79
2 Comments
For a fruit pie like cherry, peach, apple etc you usually don’t blind bake the crust
It works best if your pie pan is NOT thick and heavy and expensive—the super thin cheap metal ones work well because the heat goes right through them. I have a glass pan that isn’t too thick and I like that I can see the progress of the bottom crust through the pan.
I used to have an oven where I could have heat coming from below instead of above and I used to finish pies on that setting to make sure the crust is getting cooked
Keep an eye on your top crust and don’t be afraid to put some loose tin foil over it (rip an opening or two for steam to escape) to prevent it from getting too brown on top when the pie isn’t done yet. I almost always have to do this for double crusted pie
Hey, so when you make a double crust (fruit at least) pie – because ALL of the filling needs to hit a specific temp to thicken, you really do bake the pie for a WHILE.
So having raw dough is fine (or better/correct even). You have time to bring the filling to its needed temp without torching your crust.
(I don’t know if I’m breaking any sub rules here, but Erin Jeanne McDowell talks about it in this recipe/video I think – https://www.erinjeannemcdowell.com/recipes/double-crust-apple-pie )