The Hedonist Cook

Total Time: About 1 hour
Yield: Method for 1 pie

Instructions

1. Blind bake the crust until light golden.
   Bake at 400°F for 15 minutes with pie weights. Remove the weights and bake another 8–10 minutes. Stop when the crust is pale gold, not browned.
2. Use a crust shield from the very beginning.
   You may use a silicone or metal pie crust shield, or create one from foil:
   – Tear a long strip of foil
   – Fold it lengthwise a few times to form a wide band
   – Wrap around the crust edges and crimp lightly to hold in place
   Put the shield on before baking so the edges stay protected the entire time.
3. Bake the pumpkin pie at 325–350°F.
   Low and slow prevents over-browning while the custard sets.
   – 350°F for 45–55 minutes, OR
   – 325°F for 60–70 minutes
   The pie is done when the center jiggles slightly and the edges are set.
4. Final tip: Bake the pie on the rack just below center (lower third of the oven). This helps the bottom cook evenly while keeping the top and crust edges from burning.