To parbake a single piecrust from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 191) by Erin Jeanne McDowell

  • pie dough

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 26, 2020

    These instructions call for chilling the dough at several stages after rolling it out, which is unusual. I don't know if that helped, but the crimping didn't hold that well (but my pan did not have a lip, so that's a factor). The crust didn't shrink too badly though. I needed a few extra minutes in the oven covered, and I probably should have given it a few extra minutes uncovered, as it didn't end up browning much more while the filled pie baked.

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