As with most fruit pies, the crust must be par-cooked (“blind baked”), both to set the shape of the dough (otherwise it would slump) and to ensure that it cooks completely (as the wet fruit filling would otherwise keep it from getting hot enough).
As with most fruit pies, the crust must be par-cooked (“blind baked”), both to set the shape of the dough (otherwise it would slump) and to ensure that it cooks completely (as the wet fruit filling would otherwise keep it from getting hot enough).
