Fun

How To: Muddy's "Take & Bake" Pie Crusts

Keep your take & bake pie crust in the ice box until you're ready to use it.  If you thaw it, please don't refreeze; instead, blind bake it, wrap it thoroughly, and freeze it until you need it.

Partial Blind Baking a Pie Crust  … to use for a pie that will be baked in oven but for less than an hour (ie: pumpkin, chess)
Using a fork, prick lightly about 6 times evenly around the pie.  Line completely with foil (make sure to press foil into the fluting if edges are fluted).  Partially fill with baking lentils.  Bake at 375 degrees for 15 minutes.  Remove lentils and foil, brush with egg wash, and proceed with your pie’s recipe.

Blind Baking a Pie Crust … to use for a pie that will NOT be baked again (ie: ice box pies like banana cream)
Using a fork, prick lightly about 6 times evenly around the pie.  Line completely with foil (make sure to press foil into the fluting if edges are fluted).  Partially fill with baking lentils.  Bake at 375 degrees for 15 minutes.  Remove from oven and remove tin foil and lentils, brush with egg wash.  Return to oven for another 15-20 minutes; crust should be deep golden brown.

Pie Tip- don't be afraid of color!  You want the butter in the crust to brown and the sugars to caramelize to get deep, full flavor!

Share pics of your finished pie using hashtag #muddysathome - we'd love to see you with your masterpiece!