May 21, 2023 at 8:17pm

I have an aluminum tart pan with removable bottom. I love it for quiches. However even when I do a prebake, 375 with parchment and dry beans, sometimes I still get an under cooked crust on the bottom. Any tips for this specific type of pan? This happens with store bought refrigerated crust and the butter crust recipe within the quiche recipe.

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