Musings about Food & the Politics of Food.

TartQueen's Kitchen

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Why parbake/prebake the crust? 0

Posted on May 31, 2012 by Sahar

As an addendum to my previous post, I wanted preemptively answer any questions that my readers may have about par/prebaking the crust for Key Lime Pie.

Pie crusts for creamy/custard pies are generally par/prebaked because:

1.  Because the filling for the typical creamy/custard pie filling is very high in moisture, this helps keep the crust crispy & flaky. Not soggy.

2.  Since creamy/custard pies are cooked at a lower temperature to keep the filling from overcooking, this ensures that the crust is cooked through.

3.  Creamy/custard pie fillings typically have cooking times of less than 45 minutes.  A par/prebaked crust will, again, ensure that the crust is done.  Especially on the bottom.

4.  Some creamy/custard pie recipes require no baking of the filling.  Par/prebaked crusts are necessary since the filling isn’t cooked.


I hope this answers any questions any of you may have.



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