For example, if your oven is set to 350 degrees F (177 degrees C), but the thermometer inside shows a reading of only 325 degrees F (177 degrees C), you will need to turn up your thermostat until it reaches the correct temperature reading.
The clear dish will give you a nice even bake for a crisp, golden crust. It will also allow you to see how the crust is cooking on the bottom.
If your crust will be in the freezer for more than 30 minutes, wrap it in plastic wrap. If the crust was pre-frozen or if you put it in the freezer for more than 4 hours, place it in your refrigerator for about 30 minutes before you bake it.
Buy pie weights at a store that sells baking supplies or online. As an alternative, use sugar, dried beans, lentils, or rice to weight down your crust. The choice between foil and parchment varies from baker to baker. Foil can help prevent overbrowning on your crust’s edges, while parchment is less likely to stick into the crust.
The temperature and timing of your par-bake may vary depending on the exact recipe you use. [7] X Research source
Bake your pie according to the instructions but keep a watch over it. Check on your pie midway through the baking time, and again every 10-15 minutes after that to look for signs of doneness.
The perfect amount of jiggle will mimic what you would see if you shook a bowl of gelatin. Your inside edges should be stable, the middle should maintain some of that movement. Look for a bit of puffiness at the edges of the pie, along the crust. This is also a good indicator that the filling has set properly. If you wait too long, the surface of the pie may crack when it cools. This is an indication your pie is over-cooked.
Buy an instant thermometer at any store that sells baking supplies, or online.
