sf wrote:
> On 19 Dec 2006 07:20:16 -0800, "Nancy2" >
> wrote:
>
> >If I'm blind baking a crust, I don't dock it first (prick it all over).
> > I line the crust with parchment and fill it with beans - bake until
> >the edges/sides look like how I want them for that stage - then remove
> >the beans, brush the crust all over with slightly beaten egg white, and
> >return to the oven for a final 3 or so minutes - until the egg white
> >is dried. This should prevent the crust from getting soggy when you
> >bake custard in it.
>
> Great idea! Would that work for apple and pumpkin pies too?

I've never blind baked a crust for apple pie - seems wrong somehow.
Pumpkin, yes. It's essentially a baked custard pie.

N.