How do you know to bake a pie crust before filling it?

You know to bake a pie crust before filling it when the recipe calls for it!

Here are some common reasons why you might bake a pie crust before filling it:

* Preventing a soggy crust: Baking the crust beforehand helps it become sturdy and less likely to become soggy from the filling. This is especially important for fillings that release a lot of moisture, like fruit pies or custard pies.

* Creating a crispy crust: Pre-baking allows the crust to brown and crisp up before the filling goes in.

* Preventing over-baking of the filling: Some fillings, like custard, are very delicate and can easily overcook if baked alongside the crust. Baking the crust separately ensures the filling bakes to the right consistency.

Here are some clues to look for in a recipe to determine if you should pre-bake your pie crust:

* "Blind bake" or "pre-bake": If the recipe mentions these terms, it's a clear sign that you should bake the crust before adding the filling.

* Type of filling: If the recipe is for a custard pie, fruit pie, or any filling that produces a lot of moisture, you'll likely need to pre-bake the crust.

* Baking time: If the recipe instructs you to bake the crust for a certain time before adding the filling, it's another clear indication that you need to pre-bake it.

Not all pie crusts need to be pre-baked. Some recipes, like those for savory pies with less moisture, might instruct you to bake the crust along with the filling.

Always follow the instructions in your chosen recipe to ensure the best possible outcome for your pie!