Comments on: Pie Crust in a Stand Mixer https://bakeschool.com/pie-crust-in-a-stand-mixer/ A website dedicated to baking and the science of baking Mon, 28 Oct 2024 18:23:08 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Nichole https://bakeschool.com/pie-crust-in-a-stand-mixer/comment-page-1/#comment-52026 Sat, 30 Dec 2023 19:50:54 +0000 https://bakeschool.com/?p=34670#comment-52026 Pie crust in a mixer! Who would have though? I rarely leave comments, but this is the easiest pie crust I have ever made, from mixing to rolling out to baking. It is tender, flaky, and absolutely delicious. Thank you!

]]> By: Janice Lawandi https://bakeschool.com/pie-crust-in-a-stand-mixer/comment-page-1/#comment-50941 Sat, 11 Nov 2023 21:01:31 +0000 https://bakeschool.com/?p=34670#comment-50941 In reply to Madison.

Hi Madison,

It's hard for me to answer this question and depends on the pie. Double crust fruit pies will take 1.5 hours to bake, starting high for the first 30 minutes (at 400 or 425 °F) then finishing at 350 °F for the last hour, whereas if I'm blind-baking or par-baking a single crust pie, generally this takes at least 20 minutes with pie weights at a high temp (425 °F), then more time without. Hope that helps!

]]> By: Madison https://bakeschool.com/pie-crust-in-a-stand-mixer/comment-page-1/#comment-50939 Sat, 11 Nov 2023 18:35:42 +0000 https://bakeschool.com/?p=34670#comment-50939 How long do you bake this for usually?

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