Partially Baked Shells - Pastry Shells Recipe

1      Reviews by:    Bobbie Davis   Because some custard and cream fillings bake at low temperatures or for a short time, the pastry crust underneath will be uncooked and soggy if it is not partially baked before the filling is added. Food Category:    Pies and Pastries Cuisine Origin:    Southern    Servings:2 Nutrition facts:518 calories26.1 grams fat Print Preview Rate This Recipe Prep Time:   1 Hour 20 Minutes Cook Time:   25 Minutes Total Time:   1 Hour 45 Minutes

INGREDIENTS

• 1 Egg Pastry Recipe (click for ingredients)
• 2 lbs. dry beans

DIRECTIONS

• (Pastry already in shell.) Preheat oven to 400° F. Cut a circle of aluminum foil or parchment paper 2 inches larger than the diameter of the pie plate. Fit paper into pastry-lined plate and allow it to project 1 inch above the rim. Fill the foil with dried beans to support the sides of the pie or the tart pastry while it bakes.
• Bake for 10 to 15 minutes or until crust is set. Carefully remove the foil and the beans.
• Cover edges of crust with strips of foil (to prevent overbrowning) and bake empty pastry shell until crust looks almost done but not fully brown, 5 to 10 minutes longer. Crust will be a very pale color with some areas just beginning to turn golden. Pie crusts bake more quickly than tart crusts, so bake them for the shorter times indicated.
• Cool completely, then fill and bake as directed in individual recipes.

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