What Can You Use to Blind Bake a Pie Crust

How To Bullheaded Bake a Pie Crust

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(Image credit: Emma Christensen)

The whole concept of blind baking a pie chaff can sound rather intimidating to the uninitiated — especially if you're already feeling intimidating by the thought of baking a whole pie to begin with. If this sounds like you, aid is here! Blind baking is really zilch more than letting the pie chaff bake for a picayune while on its ain before yous add the filling. It's an easy-peasy procedure fabricated even easier in one case you know a few key steps.

(Image credit: Emma Christensen)

What Is Blind Blistering?

All nosotros're talking about here is partially, or sometimes completely, baking the pie crust earlier you add the filling. You might wonder why we don't just throw the crust in the oven as it is — the answer is that as the crust bakes, pockets of steam crusade the layers of pastry to puff up — very unhelpful when one's ultimate goal is to fill the pie with something else. The sides of the crust volition likewise to sag before they offset to crisp, leaving you with a not-and so-attractive slouching upshot.

The solution is to line the unbaked pie chaff with parchment or aluminum foil and weight information technology down with something so that the lesser doesn't puff and the sides don't slouch. Y'all can detect special pie weights for this job, but y'all can likewise merely use dry out beans (nigh ane i/2 pounds) or even the pennies from that jar you've been saving.

One time the crust is set — and you'll know this because the edges will plow golden — you remove the weights and allow the crust cook a little longer on its own. For a partially baked crust, yous want the bottom to await dry and flaky, but still pale. For a fully baked crust, look for the bottom to plow light golden. The whole process won't accept more than 15 or 20 minutes.

When Do Yous Need to Bullheaded Bake a Crust?

There are two times when blind baking is necessary: when we're 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 fourth dimension to really broil. Blind blistering the crust until it'due south half-baked helps the chaff stay firm. With an unbaked filling, like with a French silk pie, bullheaded baking just makes sure the crust is fully baked before you add together the filling.

But don't worry — you shouldn't have to guess very often. Your recipe will almost always tell you lot when blind baking is necessary. If you run across a recipe that calls for a "cooked and cooled" pie crust, this is also some other indicator that you'll demand to blind bake the chaff before making the recipe.

Docking vs. Pie Weights

You lot might see some recipes that telephone call for blind baking the crust past "docking" the pie instead of using pie weights. This simply means to prick the crust all over with the tines of a fork. These pinhole pricks allow steam to escape, preventing the crust from puffing up, and has the advantage of being a fiddling quicker and less fussy than using pie weights.

Personally, I still like using pie weights for the added back up they give the sides as they're baking. If your filling is very liquidy, in that location'south besides some risk that the filling will seep into the holes and make the chaff soggy.

Is That All I Need to Know?

Yup! These are the basic steps for bullheaded baking a pie crust for any recipe you see. Here are a few more resources to check out.

More Reading on Blind Blistering Pie Crusts

Bullheaded blistering, or pre baking a pie crust, is the play a trick on to amend pie. You won't have to worry about the filling overcooking or a soggy crust.

• booze-free
• egg-free
• kidney-friendly
• fish-free
• peanut-costless
• low-potassium
• vegetarian
• shellfish-free
• pork-free
• pescatarian
• sugar-witting
• tree-nut-free
• soy-free
• depression-sugar
• red-meat-costless

Per serving, based on

6

servings. (% daily value)

• Calories 170
• Fatty 9.7 g (14.ix%)
• Saturated three.seven g (18.three%)
• Carbs nineteen.5 g (6.5%)
• Fiber 0.7 yard (ii.7%)
• Sugars
• Poly peptide 1.1 g (2.iii%)
• Sodium 156.i mg (6.v%)

Ingredients

• 1

  unmarried pie crust

Equipment

• one

  (9-inch) pie plate

• Parchment paper or aluminum foil
• Pie weights, dry beans, or pennies
• Baking sheet

Instructions

1. Rut the oven and roll out the pie crust. Rut the oven to 425°F with a rack in the lower-center position. Scroll out the pie crust and transfer it to your pie plate equally normal (see more on this hither). Trim the edges and crimp.

2. Line the pie. Cutting off a big square of parchment paper or aluminum foil and use information technology to line the pie. Snug the lining correct upwards confronting the edges and sides of the pie.

3. Fill the pie with weights. Pour the pie weights into the pie dish. Make sure they cover the lesser of the pie and press confronting the sides of the pie. The weights on the bottom will go along the pie from puffing up and the weights against the sides will keep the sides from sagging every bit the crust bakes.

4. Bake until the edges are barely golden. Identify the pie on the blistering sheet and broil until the edges of the chaff are just starting to turn gold, 12 to 15 minutes. Remove the chaff from the oven.

5. Remove the pie weights. Grasp the corners of the parchment (or foil), and lift the weights out of the pie. Transfer them to a basin or plate to absurd. The bottom of the pie will still await moisture and un-cooked at this point.

6. Return the crust to the oven. Return the crust to the oven. Bake until the bottom looks dry, another 5 minutes. If the pie will not exist cooked again with the filling, bake for some other few minutes until the edges of the crust have browned and the bottom is lightly gold. The bottom crust will puff a chip as it bakes, just volition deflate again when y'all remove the pie from the oven.

7. Continue with the pie recipe. Cheque your recipe — some pies are assembled while the crust is however warm, others need the crust to be completely cooled.

Emma Christensen

Contributor

Emma is a sometime editor for The Kitchn and a graduate of the Cambridge Schoolhouse for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories.

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Source: https://www.thekitchn.com/how-to-blind-bake-a-pie-crust-cooking-lessons-from-the-kitchn-197553

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