Oh pshaw, on Wed 29 Nov 2006 08:10:53a, Boron Elgar meant to say...

> 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
>
>

Sounds like my method, Boron, and it definitely works!

--
Wayne Boatwright
__________________________________________________

All it takes to write a trilogy is complete
ignorance of life and art.