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We at Farmer’s Market Foods always get calls relating to baking starting around mid-October, and this year is no different. So we thought we would help everyone out and publish the definitive perfect-pie post with all the best tips and tricks that we get asked about every year.\u00a0<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
1.\u00a0Should I bake the\u00a0crust first?<\/strong>\u00a0Whether you make your own crust or go store-bought, you don’t want the bottom middle to be soft and underbaked. For the perfect, crisp crust all the way through, you have to blind-bake<\/a>, or par-bake, your crust. This is just a fancy term that means pre-bake. If you buy your crust, the package will have directions on how to pre-bake it before the filling goes in. If you make your crust, you can generally bake it at 375 for about 15 minutes.\u00a0You need to blind bake any item with a mushy filling–quiche, fruit pies, and no-bake pies.<\/span><\/p>\n 2. How do I keep my crust from shrinking?<\/strong> This is a common problem! There are a few solutions:\u00a0<\/p>\n Chill your crust before baking –\u00a0<\/span>Chill for at least 30 minutes and up to 5 days.<\/span><\/p>\n<\/li>\n <\/span>Use pie weights – Put parchment paper over the center of the pie, then put in dry beans during the par bake to hold the crust in place. Remove the beans a few minutes before you take it out.\u00a0<\/span><\/p>\n<\/li>\n [\/et_pb_text][et_pb_gallery gallery_ids=”6396,4904,6315,6647,6526,6403″ fullwidth=”on” _builder_version=”4.16″ _module_preset=”default” background_color=”rgba(0,0,0,0)” width=”58%” max_width=”100%” module_alignment=”center” auto=”on” link_option_url=”https:\/\/fmf-old.abidesites.com\/recipes\/recipe-course\/desserts\/” global_colors_info=”{}”][\/et_pb_gallery][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n 3.\u00a0<\/span>What kind of pie dish should I use?<\/span>\u00a0<\/span>Glass pans<\/a>\u00a0are best for pies, because it conducts heat more slowly and evenly than a metal or aluminum pie pan. During the holidays you can usually find simple glass pie dishes at any grocery store for under $10. If you are using a premade crust, just stick the whole thing in a glass dish. This will also keep the aluminum pan from buckling when you remove it from the oven.<\/span><\/p>\n 4. Should I use pumpkin pie mix or canned pumpkin puree?<\/strong>\u00a0It’s up to you, but follow the recipe you’re using. If you use pie mix when it calls for pumpkin puree, the sugar and spices will be off. We add organic spices and some sugar to our Organic Pumpkin Pie Mix<\/a>, but we don’t add water, sugar, salt, or anything else to our Organic <\/a><\/span>Pumpkin Puree<\/a>. It’s just pumpkin! \u00a0<\/span><\/p>\n 5. Can I substitute half-and-half for evaporated milk?\u00a0<\/strong>You can! Some people would rather use a whole food rather than processed, and that won’t impact your pie. Use the same amount of half and half in your recipe where it calls for evaporated milk.\u00a0<\/p>\n 6. <\/span>How do I make my pie dairy-free?<\/strong>\u00a0Use plant-based milk to substitute for evaporated milk. Canned coconut milk can be used as a replacement–use the same\u00a0amount of coconut milk as the recipe calls for evaporated milk. Use a shortening-only crust recipe if you’re making your own pie crust.\u00a0<\/p>\n 7.\u00a0Can I make my pie gluten-free?<\/strong>\u00a0Yes! Farmer’s Market Organic Pumpkin Puree is already gluten-free, so the only thing you need to change is the pie crust. Nut-based pie crusts are a great option if no one has nut allergies.<\/p>\n\n