Cooling crust before filling purpose?
When you’re making an uncooked pie with a docked and blind baked pie crust base (such as the fresh strawberry pie I’m making or French Silk), what is the purpose of allowing the crust to cool completely before filling and refrigerating to set?
Does Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude