On Thu, 25 Nov 2004 23:35:02 -0500, Dave Smith
> wrote:
>
> zxcvbob wrote:
> >
> > Hint: if you partially cook the filling, you need to reduce the cooking
> > time by about half. IIRC, you said you cooked the JOC pie the full 40
> > minutes after having poured the filling in hot. The pie is done when it
> > just starts to "poof".
>
> But if you partially cook the crust you usually need to poke holes into it to
> stop it from popping up, and then the filling will run through the holes. Will
> pie weights lone stop it from rising?
>

You really don't need to bake it "blind", nor do you need to
prick it. Yes, the bottom will rise up... but all you need
is the weight of a pot holder to deflate it. Actually, the
weight of your filling will be enough to deflate a crust
that's hot out of the oven.


sf
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