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How To Blind Bake a Pie Crust - Cooking Lessons from The Kitchn

How To Blind Bake a Pie Crust - Cooking Lessons from The Kitchn
From The Kitchn - November 15, 2017

The whole concept of blind baking a pie crust can sound rather intimidating to the uninitiatedparticularly if you are already feeling intimidating by the idea of baking a whole pie to begin with. If this sounds like you, help is here! Blind baking is really nothing more than letting the pie crust bake for a little while on its own before you add the filling. It's an easy-peasy process made a even easier once you know a few key steps.

What is Blind Baking?

All we are talking about here is partially, or sometimes completely, baking the pie crust before you add the filling. You might wonder why we do not just throw the crust in the oven as it isthe answer is that as the crust bakes, pockets of steam cause the layers of pastry to puff upvery unhelpful when one's ultimate goal is to fill the pie with something else. The sides of the crust will also to sag before they start to crisp, leaving you with a not-so-attractive slouching effect.

Watch our 2-Minute Video on How to Make a Pie Crust from Scratch!

The solution is to line the unbaked pie crust with parchment or aluminum foil and weight it down with something so that the bottom does not puff and the sides do not slouch. You can find special pie weights for this job, but you can also just use dry beans (about 1 1/2 pounds) or even the pennies from that jar you have been saving.

Once the crust is setand you will know this because the edges will turn goldenyou remove the weights and let the crust cook a little longer on its own. For a partially-baked crust, you want the bottom to look dry and flakey, but still pale. For a fully-baked crust, look for the bottom to turn light golden. The whole process wo not take more than 15 or 20 minutes.

When Do You Need to Blind Bake a Crust?

There are two times when blind baking is necessary: when we are making a custard pie or when the pie filling is unbaked. With a custard pie, like a Pumpkin Pie, the moisture in the filling can make the crust soggy before it has time to actually bake. Blind baking the crust until it's half-baked helps the crust stay firm. With an unbaked filling, like with a French Silk Pie, blind baking just makes sure the crust is fully baked before you add the filling.

Docking vs. Pie Weights

Is That All I Need to Know?

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