Baking Tip (21)

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Frozen piecrusts let you bake without the fuss, but the thin store-bought shell tends to bake up soggy. The trick? Before filling the crust, seal the dough by sprinkling it with 3 Tbs. of grated Parmesan cheese and 1 tsp. of flour. When baked, the melted cheese mixture will create a flavorful barrier between the moist filling and the crisp crust.

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This entry was posted on Saturday, June 29th, 2013 at 5:21 pm and is filed under baking tips. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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