On 28 Nov 2006 14:26:22 -0800, "Fran Guidry" >
wrote:

>On Nov 22, 11:46 am, Dave Bell > wrote:
>> Anything particular to recommend, for a couple of single-crust, prebaked
>> shells, from scratch?
>>
>> I usually have problems getting 1) the crust to lay flat, regardless of
>> pricking and loading with glass "stones", and 2) keeping it from melting
>> and slumping down the sides of the pans. Should I chill the dough,
>> before and/or after rolling and placing into the (glass) pans?
><snipped>
>
>Chill the dough after it's in the pan, first for at least 1/2 hour in
>the fridge, then at least 1/2 hour in the freezer. The first chill
>rests the dough to relax the gluten and reduce shrinkage. The second
>helps prevent slumping.
>
>Cut your parchment liner to the size of the bottom of the dish plus 2
>inches or so. Cut 1.5 inch deep ruffles all around the parchment. Place
>parchment over frozen dough, weight with a single layer of pennies over
>the bottom. The ruffles should be pressed against the sides to hold
>them up.
>
>Heat oven to 375 F, and start the shell in the top of the oven, to
>quickly set the sides. Turn heat down to 350 when you put the pie in.
>
>Bake 15-20 minutes until sides are firm, remove paper liner, bake 8-10
>minutes more until bottom is lightly browned.
>
>Fran


I use a different method that is simpler (for me) and works well.
Since I always make deep dish pies, there was more of a chance for the
crust to shrink down the sides and it drove me nuts.

So I make the pastry the night before and when it is time to make the
pie, roll it out as soon as it is pliable. I crimp it higher than I
would for a pie that is baked with its filling, allowing maybe 3/4 -1"
above the edge of the plate.

Once in the plate, I dock it all over, then take a piece of aluminum
foil, spray one side of it with Pam or its equivalent, press the foil
into the crust and put in the pie weights (rice, beans, aluminum
drops, beads, pennies, whatever you prefer), spreading them out all
over.

After 10 or 15 minutes in the oven, I remove the foil with the weights
and bake until browned.


Boron