Prebaked Pie Shell
Why This Recipe Works
While experimenting with our prebaked pie shell recipe, we found it was important to bake the pie shell sufficiently before removing the pie weights. Once the pan is in the oven, leave the foil lining and weights in place until the dough loses its wet look, turns an off-white from its original pale yellow, and the edges just start to take on a very light brown color. Carefully (the dough is hot) touch the side of the shell to make sure that the crust is set: it should be firm and able to hold itself up. If you remove the weights too soon, the dough sides will slip down, ruining the pie shell.