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Tuesday, March 20, 2012

Special Trick for Pie Shells and Tarts

If you are making a tart shell or or pie shell that needs to be pre baked here are two ways you can make sure it does not get soggy once you fill it.  After you blind bake the shell, take the parchment and pie weights out.  Brush the inside of the shell with beaten egg white to coat.  Place the shell back in the oven for 5 - 9 minutes to cook the egg white and seal the inside.

You can also use melted chocolate to brush the inside of a cooled shell before filling.  I like white chocolate for most as it does not interfere with the taste of the filling.  But Semi-sweet or  dark can be good too for certain types of pies.

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