Set of Two Ceramic Pie Pans for Baking<\/a><\/strong> that work perfectly for baking pies in the oven with no problem. You can check out this Set of Ceramic Pie Pans on Amazon!<\/p>\n\n\n\nGlass is an especially slippery surface with little grip, so if you bake your pie crust in a glass baking dish, your pie crust may slip down and shrink. You can avoid this by changing the type of pan that you bake your crust in.<\/p>\n\n\n\n
Also, because glass isn’t a good conductor of heat, heat will escape the dough during the baking process instead of retaining it. As a result, the dough can shrink.<\/p>\n\n\n\n
What is Blind Baking?<\/h2>\n\n\n\n
Blind baking is when you fully or partially bake your crust before putting its fillings in. Doing so will prevent the from overbaking some pie fillings that require less bake time than the crust itself. Pre-baking also prevents the pie crust from getting soggy while in the oven with wetter fillings.<\/strong><\/p>\n\n\n\nI do this with the overwhelming majority of crusts I make as I\u2019ve found blind baking to have a number of great benefits regardless of whether I\u2019m a savory or sweet dish.<\/p>\n\n\n\n
These benefits include lowering my risk of having soggy crusts when making things with wetter fillings, I lessen my likelihood of overbaking what I\u2019m trying to make when it has a filling that doesn\u2019t need to bake as long as the crust does, and I decrease my probability of crust not being fully baked.<\/p>\n\n\n\n
Additionally, sometimes blind baking is necessary when making no-bake treats that have a crust like one of my personal favorites: no-bake lemon icebox pie.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pies are such versatile creations. They can be made sweet or savory and will be delicious either way! Every time I eat a pie, my absolute favorite part is the<\/p>\n","protected":false},"author":2,"featured_media":6403,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[35,28,516,613,254,604,314,42,27,161,160,610,609,614],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/posts\/6007"}],"collection":[{"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/comments?post=6007"}],"version-history":[{"count":5,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/posts\/6007\/revisions"}],"predecessor-version":[{"id":8806,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/posts\/6007\/revisions\/8806"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/media\/6403"}],"wp:attachment":[{"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/media?parent=6007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/categories?post=6007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/tags?post=6007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}