Recipe for key lime pie says to put ingredients into a baked pie crust and cook for 8 minutes. I just picked up a frozen crust that says bake before serving. Do I have to bake it before I fill it? Or will the 8 minutes do the job?
Ordinary pies (the kind that don’t need the crust pre-baked) are usually in the oven for about an hour. Ten minutes won’t be enough to get you anything more than slightly warmed raw dough.
“Recipe for key lime pie says to put ingredients into **a baked pie crust **and cook for 8 minutes.”
Emphasis mine. Would seem to indicate that the crust is already baked. No?
Protip: thaw the crust first. 
Key lime pies usually have a graham cracker crust. And they’re baked first. You’re not really baking a key lime pie. The limes cook the eggs. The 10 minute baking is only to help out with salmonella issues.
Wikipedia on blind-baking, which is baking an empty pie shell. I’m not a baker, but I believe it’s customary to fill the shell with beans or something else to help the shape to hold together.
I always bake the bottom crust of a pie, not a lot. Can’t say for exactly how long, but I find no matter how long you bake any kind of pie, the bottom crust always a little underdone. Of course, then I have to put a little aluminum foil or pie shields around the edge of the crust so it won’t burn when the pie goes in for the final baking.
Yes, bake your pie crust first so it’ll be crisp and done before the filling goes in. This is SOP for most creamy, custardy pies.
For pies that are filled when the dough is raw, like fruit pies, this tip will probably ensure a crispy bottom crust: put a pizza stone in the oven first and get the oven and stone good and hot and then put the filled pie right on the stone. The higher heat on the bottom of the pie should bake the bottom crust until it’s crisp. This has worked many times for me, at least.
baked the crust (a little too long) and filled it and cooked the pie. The test will come tomorrow when I taste it. Stay tuned.
You have pie today, but you won’t eat any until tomorrow? This is a level of self-restraint I can’t identify with.
What about when making quiche? Should I be prebaking my crusts?
Here’s a little tip from your Aunt Alice- do not fill the empty crust with something such as rice, and then, after baking when the rice sticks to the crust, tap it upside down to get the rice out. Just don’t. :smack: