to prick or not to prick(pie crust) is the question. when filling the Unbaked crust then baking.

[angak1]

why would you prick the crust and then fill with a liquid-y filling and then bake it? wouldn't it cause the liquid to leak through and cause soggy bottom? I prick when pre-baking a crust, but never when filling the pie then baking. the weight of the filling keeps the crust from poofing up. the linked post is to a Pioneer Woman Tasty Kitchen blog post where they have you prick then fill then bake. just seems wrong to me. I don't know why I go to that site, the recipes usually make me nuts when they copy and don't give their source, or when the directions are wrong. maybe there is now right or wrong with this.http://tastykitchen.com/blog/2012/05/easy-chocolate-pie/

 

[lisainla]

I don't recall ever pricking the unbaked crust when using a liquidy filling.

 

[steve2-in-la]

Hard to go wrong with a good prick. Ahem. (It's been a slow day, sorry, sorry, sorry.)

 

[meryl]

Hahahaha!

 

[mariadnoca]

Ha, either way...something wicked, this way comes smileys/smile.gif