I want to prebake a pie crust for a coconut cream pie, but years ago I cracked a beautiful handmade bowl from a Canadian sculptor by putting it in a hot oven. I remember being shocked because I thought a high kiln firing meant it could handle basic oven heat.
You wrote something about having to bring it up to temperature first.
So...anyway, I'm a bit worried now because I'll put the crust in, then put it in the refrigerator to chill the fat and then put it into a preheated hot oven. It won't crack it, will it?? Because it will be directly going from COLD to HOT.
Will it be okay?
You wrote something about having to bring it up to temperature first.
So...anyway, I'm a bit worried now because I'll put the crust in, then put it in the refrigerator to chill the fat and then put it into a preheated hot oven. It won't crack it, will it?? Because it will be directly going from COLD to HOT.
Will it be okay?