Sunday, August 13, 2006

I first baked the crust for 20 minutes with aluminum foil on top of it and my version of pie weights (spit peas) weighing down the foil. Then, I peeled the foil off (note, next time, I'm spraying the foil with oil because it stuck to the crust) and baked it for 10 more minutes at 350 to brown it a bit. The washed out part of the photo at the top is my bad kitchen lighting. Sorry. Also note, it's important to poke holes in the crust, otherwise it puffs up.

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