I hope someone more knowledgeable will come answer your question. I would follow the Cooks Illustrated recipe exactly as written. I believe pre-baking is necessary when it is a custard pie.

Linnea, sorry, but is the entire recipe from CI or just the crust? Does the buttermilk pie you mentioned call for pre-baking (blind-baking)? It can be done both ways.

Anyway, this is pretty much what's worked for me with blind-baking, but obviously recipes vary. Know the oven temp for pre-baking is often higher than the temp you use once the custard filling is added. I line the chilled crust with parchment (or foil) then add pie weights (or beans). Bake for maybe 15-20 minutes then remove from the oven and lift out the parchment/foil and weights. At this point you can prick/dock the crust. Put it back in the oven and bake just until the bottom of the crust is barely starting to get some color, maybe another 5-8 minutes. The baking times will depend on the temp you're using, but you just barely want color on the bottom. Let the pre-baked crust cool completely before adding the custard filling. If the crust edge starts to get too brown, cover it with foil.

FWIW, I don't blind-bake the crust when I make pumpkin pie which is a custard filling. Just never had the need. I have, occasionally, covered the bottom of the (unbaked) crust with crushed gingersnaps and pecans before adding the filling.

Though I haven't tried it, I've read this can work for moisture proofing a bottom crust. You brush the still hot pre-baked crust with beaten egg white. The heat will dry the egg white and add more "seal" to the crust.

Sorry...that was all a bit wordy!

ETA--crossed with Chloebud. This isn't meant to contradict her more specific instructions.

What does the buttermilk pie recipe ask for? Usually it'll say whether it wants a raw crust or blind baked.

Usually, for an open pie, you blind bake the crust. OTOH, quiche, which is a custard, is often baked in an unbaked crust. But egg crusts are usually blind baked no matter what. Unless they aren't.

I've looked at a couple of recipes for buttermilk pie and they don't have you blind bake the crust. But you could.

If you are going to blind bake, dock the crust by stabbing all around with a fork, put a piece of parchment in it and fill with pie weights, beans or rice, to keep it from lifting off the dish. If you use beans or rice, they'll dry out more but still be perfectly edible. Just soak them before cooking, or cook longer.

Thanks, plllog. I agree it depends on what the specific recipe states which is why I asked in the beginning of my somewhat "Gone With the Wind" version of blind-baking. :-)

Perhaps it depends on how much fat is in the crust? Some pastry recipes have less fat than others and I think that would make them get soggier with a liquid filling.

I should have specified. The recipe for the crust and the recipe for the buttermilk filling are from 2 different sites. The pie recipe just calls for using a commercial crust, used unbaked.

I am not doing my own shopping these days, so I know "he who braves the crowds" and does ours will not know how to find a frozen pie crust. He wants to get in and out of the store quickly. Besides, if I am going to make a pie, I might as well make the crust too, and have it be halfway decent. A good pie crust is a good as the pie.

My daughter's BF makes wonderful pies, and the Cook's Illustrated crust is the one he uses. He makes pecan pie with it. But I have not been able to reach him to ask. I know he has a new job.

That sounds reasonable, Carol. It may just come down to if you make it and don't like the crust, then make it the other way and like it better. :)

Linnea, if the recipe for the pie calls for unbaked, that jibes with most custard pies. I've made a bunch of different pie crust recipes and none were bad. I wouldn't worry that CI says to blind bake it. They're talking to a lot of inexperienced people, and probably thinking fruit pie. I think the non-baked crust for custard may also because you want a smooth mouthfeel, rather than crisp and flaky.

This is the recipe, if that helps:

BUTTERMILK PIE

https://www.wellplated.com/bourbon-buttermilk-pie/

Buttermilk
pie is a classic southern custard pie made with basic pantry ingredients.
Creamy and rich, it tastes like creme brulee. Easy and DELICIOUS!

·
1 unbaked whole wheat pastry crust — or 9-inch pie crust of choice

·
3 large eggs

·
1 cup granulated sugar — plus 2 tablespoons

·
3 tablespoons all purpose flour

·
1/4 teaspoon kosher salt

·
1/2 cup unsalted butter — melted and cooled

·
3/4 cup buttermilk

·
2 tablespoons bourbon — or whiskey; or additional 1 1/2
teaspoons pure vanilla extract

·
1 teaspoon lemon zest — (from about 1 small lemon)

·
1 tablespoon freshly squeezed lemon juice

·
1 1/2 teaspoons vanilla extract

·
1/8 teaspoon nutmeg — freshly grated if possible

·
Homemade
whipped cream — optional, for serving

1. Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Refrigerate while you prepare the filling.

2. Place one rack in the lower third of the oven and one in the center of the oven. Preheat to 325 degrees F. In a large bowl, beat the eggs on low speed just until mixed, then add sugar, flour, and salt, mixing until evenly blended. Add the melted butter and mix well.

3. Gently stir in buttermilk, bourbon, lemon zest, lemon juice, vanilla, and nutmeg. Pour into prepared pie shell. Gently place the pie dish on a rimmed baking sheet.

4. Bake pie at the bottom of oven for 20 minutes, then carefully transfer to center of oven bake an additional 40 minutes, until the center is set and a thin crust forms on top. Check the pie 30 minutes into baking and periodically towards the end of the baking—if at any point the crust is browning too quickly, shield it with foil or a pie shield and continue baking as directed.

So that 20 minutes at the bottom of the oven is for firming up the crust.

Bourbon, vanilla and lemon juice? I daresay it works. Wellplated is reputable. :)

I've looked at some other recipes and they're all over the place. Most use an unbaked crust, but some do the start lower, some do the start at a high temperature and lower, like one does to set the top crust of a fruit pie, some just have you shove it into the oven and bake like a cake. Southern Living says to use their basic pastry, and that calls for blind baking, but since that's also a separate recipe, there's no telling if they really meant it should be blind baked.

Pick your poison, but I say follow the recipe and don't do the blind bake, unless you want it crisp and flaky.

BTW, if you would rather do a whole wheat crust, I have a good recipe.

I would say it will be a better crust if you blind bake it....that's a long time in a not too hot oven....might make the crust not as crisp as you would ;like.

But...if I were doing it, I would do it as they say....and not blind bake it.( I am lazy like that!)...however I would preheat the oven to 400 degrees and place the pie in the oven on the lower rack, and immediately turn the oven down to 325.....bake for the 20 minutes recipe said and move to higher rack.
That few minutes at a higher temp helps to prevent a soggy bottom crust.
Sounds yummy....how bad can it be? ? Sugar, buttermilk, eggs and bourbon....all good!!!

I agree with just following the recipe. See what you think...you can always blind-bake next time if it seems to need it.

I do understand Linda's point regarding a 400 oven then turning to 325. I do something similar with various pumpkin pie recipes. They bake at the higher temp for 10 minutes or so, then the heat's turned down for the remainder of baking time. Again, recipes vary up the ying-yang, and I'm guessing yours will be fine.

I love buttermilk pie. Everyone is always amazed at how yummy this simple pie is.

I've always used what ever pie crust fits my fancy that day. Usually it is one of the CI ones. No blind baking necessary. Mine bakes at 350 for 50 mins and i usually put my crust shield thingy on towards the end.

One thing I have learned is that good buttermilk is a must. I made it at my sisters house and had to use the watery-with-bits-of-butter buttermilk and it was less than stellar. And if you happen to have a bag of Zulka sugar (or something similar) use that. I like to keep some just for this pie.

Good suggestion! I keep a similar unrefined sugar mostly for fig pie. It makes a difference.

I've never had buttermilk pie. Is it more of a Southern thing? Pretty sweet? Similar to chess pie (which I've also never had)?

I believe it's a Southern thing. But it is sooo good it should be an everywhere thing. Very sweet. I had to google Chess pie. It looks very similar. Same brulee type top to it.

I started making it after going to New Orleans where I bought Oak Alley Plantation Cooking. I didn't have it while there.

I dust the bottom crust lightly with flour and fill it slowly and gently with the filling. It works quite well whether the crust is pre-baked or not.