PJ Hamel, post author

November 15, 2014 at 9:14am

Use whatever time/temp. your pie recipe calls for, Ruth. I haven't tried this crust as a stand-alone, blind-baked crust, thus no directions for baking. It may very well work just fine; I simply can't guarantee something I haven't tried. A typical fruit pie recipe, for me, starts at 425°F for 15 minutes and goes down to 375°F for another 40 minutes or so – hope that helps. PJH
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