Baking pie crust blind

[wryter2000]

Instead of lining the crust with foil and putting in beans, rice, pie weights, has anyone tried inverting the pie pan, draping the crust over it, and baking it that way? I think I read that in Julia Child once. It sounds a lot easier. I would guess that the shortening in the crust would keep the crust from sticking to the pan, but it could be floured, too.

[Stinky The Clown]

1. I'm not sure that's any better

Seems to me the crust would "bubble up" in the opposite direction.

I think the beans are the best way to go. Besides, you can cook 'em again later and make soup!

[wryter2000]

2. Interesting

I thought the idea of the beans was to keep the sides of the crust from collapsing down, not to keep the bottom from bubbling up. I think I'll give it a try and see what happens.

[Stinky The Clown]

3. If you put and edge on the crust as you form it

The sides will pretty much stay put. The bottom is the issue. Also, make pricks in the bottom with a fork. Not craters ... just little holes that barely penetrate. Gives the steam between the pan and the crust a place to go.

[wryter2000]

4. Thanks for the tips eom

eom