Pre-made Pie Dough/Crust: Recommendations and Use

[Shel_B]

I had no preference as I was ignorant of the possbiities. This baking thing is pretty new to me ... never baked a pie, maybe tried a quiche once a long time ago, baked a cheesecake once or twice ... that's about all with a crust of any sort that I can recall. Never used a premade crust. You've been very helpful.

[Shel_B]

Today is the day I put the quiche in the oven. I have one further question though: should the premade crust come to room temp before blind baking?

[Smithy]

I hope @blue_dolphin answers soon, because her answers so far have been much better than mine would have been! My advice is to see what the package instructions say to do, if they say. My guess is that you don't need to let it come to room temperature first, but it's too long since I tried using a frozen pie shell for me to remember how I did it and what happened.

[Tropicalsenior]

This is what Pillsbury says to do.

 

Prep Instructions

REMOVE PARCHMENT PAPER FROM CRUSTS BEFORE FILLING OR BAKING.

TO MAKE A ONE-CRUST BAKED PIE SHELL (For filled pies like ice cream, chiffon or cream pies):

1. HEAT oven to 400°F.

2. LET 1 crust thaw 10 to 20 minutes. PRICK bottom and around side thoroughly with fork.

3. BAKE on oven rack 9 to 11 minutes or until lightly browned. COOL. FILL as directed in your recipe.

TO MAKE A ONE- OR TWO-CRUST FILLED PIE (For one-crust filled pies like pumpkin, pecan or quiche OR two-crust filled pies):

1. PLACE cookie sheet on oven rack. HEAT oven as directed in your recipe. POUR filling into 1 frozen crust.

2. ONE-CRUST FILLED PIE: BAKE on cookie sheet as directed in your recipe.

[blue_dolphin]

38 minutes ago, Tropicalsenior said:

This is what Pillsbury says to do.

When all else fails….read the directions!

[Tropicalsenior]

25 minutes ago, blue_dolphin said:

When all else fails….read the directions!

Unless you live in Costa Rica and you are continually faced with this situation.

All imported products have to have a Costa Rican translation sticker. They love to put it right in the middle of the instructions. They do give the instructions in Spanish but they are so small that you need a 10x triplet magnifying glass and many times they are just plain wrong.

I used to spend lots of time peeling off the label but now I just ask Mr Google.

[Shel_B]

1 hour ago, blue_dolphin said:

When all else fails….read the directions!

All else hasn't failed. There's eGullet.

 

I have read the instrucions. I asked here thinking that folks with experience in these matters might be able to share their own experiences ... something along the lines of "This worked for me, try this tip, such and such never worked for me, etc."  I'm almost totally ignorant of such matters, and asking questions has often resulted in good information and a positive learning experience.  My experience with instructions, with things with which I'm familiar, has often been that there's another way to do something. As with many things in life, there is frequently more than one way to accomplish a task.

Edited 4 hours ago by Shel_B (log)