Gorse frozen pies, how to cook

How to bake a frozen pie crust

Pre-made pie crusts help make baking a lot quicker and easier. Frozen crusts can be stored in the freezer for up to two months, so baking a cake is part of thawing, filling, and cooking. Depending on what you are baking, you can pre-bake all or part of the crust, or you can just fill it and bake it.

credit: Stockbyte / Stockbyte / Getty Images Baking with a frozen pie crust can cut time in the kitchen.

Partly cooked crusts

For pies and dishes that contain moist ingredients such as pumpkin pie or quiche, let the frozen crust sit for about 15 minutes at room temperature and then pre-bake. Also as Blind jaws called, this step ensures that the soil crust becomes flaky and not mushy.

Prick the dough with a fork to prevent bubbles from forming, and line the inside of the crust with parchment paper or aluminum foil. Place pie weights or dry beans on the liner and bake at 375 degrees Fahrenheit for 12 to 15 minutes . Remove the weights and liner and bake an additional 5 minutes. Add the filling, then bake the cake according to the recipe. Cover the edges of the crust with a foil ring to avoid burns during baking.

Fully cooked

If your cake doesn't need to be baked, e.g. B. Chocolate pudding or fresh strawberry cake , Let the frozen crust thaw for about 15 minutes before pricking the bottom with a fork. Line with baking paper or aluminum foil and add pieces of cake or dry beans. Bake for 12 to 15 minutes , Remove weights and liner. Put the crust back in the oven and cook another 7 to 10 minutes or until the edges are golden brown and the bottom starts to brown. Cool the crust completely and fill it with the filling you choose.

Bake frozen crust with filling

Some cakes and bowls are not as wet as Apple crumbs or pot cake . To do this, thaw the frozen crust for about 15 minutes and prick the bottom with a fork to avoid the formation of bubbles. Fill the filling you want and bake according to your recipe .

Two-crust pies

For pies with a top and a bottom crust, e.g. B. Apple or cherry pie , let the frozen crust thaw for about 15 minutes. Prick the bottom crust with a fork and moisten the edge with water. Add the filling and fill the pie with the second crust, pressing the edges of the top and bottom crust together with your fingers. Bake according to your recipe.

Author: Betsy Ball

Betsy Ball is a 26 year old journalist. Problem solver. Avid zombie lover. Not apologetic communicator. Introvert. Thinker. Internet guru. Alcohol expert. Amateur Coffee Evangelist. Bacon scholar.