parbaking

Artisans innovate in multiple ways, including certain kinds of mechanization, and parbaking in Europe has dramatically improved in recent years.

The Rise of Nations Steven L. Kaplan 2011

But Mr. Rubel offers a surprising and disappointing apology for the industrial process parbaking, in which dough is baked partway at a central facility and then frozen that often usurps the artisanal label.

The Rise of Nations Steven L. Kaplan 2011

The theory is that parbaking the shell will keep the bottom from getting too soggy.

pie crust 102: all butter, really flaky pie dough | smitten kitchen 2008

So, the pies turned out well, but I think that I am going to have to invest in a set of pie weights (or beans) and start parbaking the shells because neither of the bottom shells (apple or pumpkin) were completely cooked to my liking… And there was so much fluid in the apple!

an apple pie tale | smitten kitchen 2007

For instance, I made the dough and filling for my samosas on Saturday, and spent Sunday afternoon at Eva's stuffing and parbaking them.

unknown title 2009

For instance, I made the dough and filling for my samosas on Saturday, and spent Sunday afternoon at Eva's stuffing and parbaking them.

unknown title 2009

For instance, I made the dough and filling for my samosas on Saturday, and spent Sunday afternoon at Eva's stuffing and parbaking them.

unknown title 2009

I prefer to avoid this issue entirely, and generally don’t bother parbaking.

pie crust 102: all butter, really flaky pie dough | smitten kitchen 2008