Any Home Bakers Here?

[Aria]

Question about rice...

I want to make a single baked pie shell and need to line the pastry with foil and have rice to weigh it down while it bakes.

Can the rice be cooked at a later date after it's been baked?

I know that Beans sometimes used are not. Martha Stewart ..uses
beans and she keeps them in a glass canning jar and keeps using the same beans. Debby, I think I would follow Martha. NO

 

[pennyJo1960]

Both trains of thought would work never put beans or rice used a fork stab all over bake

 

[N F C]

I don't know about rice but if you use dry beans, they do not recommend using them for cooking at a later date.

I don't bother with filling the shell but just poke the crust with a fork all over the place and bake it at 450°F for about 8 minutes. The old recipe book says to put a smaller pie pani on top of the crust but I don't even do that.

I know that Beans sometimes used are not. Martha Stewart ..uses
beans and she keeps them in a glass canning jar and keeps using the same beans. Debby, I think I would follow Martha. NO

Both trains of thought would work never put beans or rice used a fork stab all over bake

Thanks everyone!

It's getting a little late in the day now, but tomorrow I want to try out a new recipe for Coconut Meringue pie. Will give an update tomorrow!

 

[DigMyChicks]

Question about rice...

I want to make a single baked pie shell and need to line the pastry with foil and have rice to weigh it down while it bakes.

Can the rice be cooked at a later date after it's been baked?

Why are you lining it with rice?

 

[DigMyChicks]

I don't know about rice but if you use dry beans, they do not recommend using them for cooking at a later date.

I don't bother with filling the shell but just poke the crust with a fork all over the place and bake it at 450°F for about 8 minutes. The old recipe book says to put a smaller pie pani on top of the crust but I don't even do that.

I do the same as you... Temp a little lower for me though...425*

 

[N F C]

Why are you lining it with rice?

To keep the pie shell from slipping down the sides as it bakes. I need a baked shell that will stay up on the sides of the pie pan so I can fill it with the coconut cream filling.

 

[pennyJo1960]

Mine do not slide down buy admit I buy mine pilsbury is the brand

 

[R2elk]

Mine do not slide down buy admit I buy mine pilsbury is the brand

Same here but I mostly use Gold Medal and have used the same as @N F C (Wheat Montana). For me the high temperature with lots of fork holes to get it baked fast works the best. The fork holes help prevent the slippage and eliminate bubbles forming. I tried using the beans as filling but it takes almost as long to get the crust baked as it would to bake a whole pie because of the required amount of time to get the filling heated.

I bake a crust and then fill it with sugar free JELL-O Cook & Serve Chocolate pudding.

 

[pennyJo1960]

like my chocolate pudding pies must bake one soon see what you did and must be cook and serve huh

 

[R2elk]

like my chocolate pudding pies must bake one soon see what you did and must be cook and serve huh

For me it has to be either a homemade pudding or cook & serve. I go for the cook & serve because it is sugar free. For my tastes instant pudding is disgusting. I tried making homemade with Sucralose and it set up but tasted too much like instant pudding. I have been meaning to try it again and add some baking soda. Adding baking soda made it possible for me to make pecan pie with sucralose instead of sugar.