Learn why blind baking is the key to a flawless custard slab pie, giving you a crisp, sturdy parbaked crust that stands up to rich filling. With the right pie technique, you can avoid the soggy bottom and bake with confidence every time.
Pot pies and casseroles have plenty in common, but a flaky pastry crust and sealed, gravy-rich filling give pot pies their own comforting identity. Learn what sets them apart, plus the history, variations, and easy ways to make them at home.
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A soggy pumpkin pie crust can ruin an otherwise perfect dessert, but prebaking it makes all the difference. Blind bake your crust first for a crisp, golden base that holds up beautifully to the creamy filling.
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