Here's everything you need to know about tailoring your pie crust to the type of pie you're making. These tips will completely change the way you make pies!
Check Out The Different Types Here…
Pale
A pale crust is best for fruit pies because they cook a long time and need to start out with a paler crust that won't brown too quickly for the fruit. After you remove the pie weights, cook for another 5 to 10 minutes or until the crust is just golden around the edges.
Golden
If you're making a custard pie, start with a golden crust. Custard pies such as key lime don't cook as long as fruit pies, so you need a pie crust with a solid golden base layer to start out with. Cook for another 10 to 15 minutes after you remove the pie weights, or until the crust is golden across the bottom.
Dark
This is the kind of crust when you're making a pie where you don't cook the filling — pudding and curd are examples. Bake for another 15 to 20 minutes after removing the pie weights, or until the crust is golden brown all over and it's browned around the edges.
Finished!
Did you know these secrets for making the perfect pie crust for every type of pie? If not, don't worry, this isn't something everyone knows.
Happy Baking & Enjoy!
Article Source: Bon Appetit
Photo Source: Alex Lau
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