Frequently Asked Questions
QUESTION:
Should you bake crust before filling for a cream or pecan pie?
ANSWER:
First, if you are using a recipe, follow the directions. Secondly, if the recipe is "poorly written" and assumes the cook knows without being instructed how to fill the e pastry (pie crust) then the basic rules for filling pie crusts are as follows:
- For precooked or ready-to-eat cream/pudding pie fillings always bake the crust first and allow to cool completely before adding the filling.
- For pie fillings that require cooking before eating, such as pecan and custard pies, pour the filling into an unbaked crust and bake both the crust and filling at the same time.
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