Have you ever blind-bake a crust? In beginning, the term might sound confusing to you, don’t panic it is just about detailing a prebaked crust. The process is quite easy, it’s nothing but baking the pie crust for a while on its own before adding the filling. We have discussed some simple steps for you to do blind baking like a breeze.

What is Blind Baking?

Before we start let us inform you all that we’ll be talking about partially or fully baking an empty pie shell. Have you ever wondered why you should not the crust as it is in the oven? When the pie crust bakes, pockets of stream creates the pastry’s layers to puff up. And that’s not the thing you wanted because you need to fill it something else. In fact, the sides of the crust will also start to sink before it starts to crisp.

But here’s the solution: line your unbaked crust with the parchment paper or foil, keep some weights on it so that the bottom doesn’t puff up and the sides don’t slouch. There are some pie weights available in the market especially for this job otherwise, you can use beans or some pennies for the same.

See how you can make this deliciously amazing pie crust and how the above solution can be helpful to you.

How to Blind Bake a Pie Crust

Ingredients and Equipment you’ll need:

  • 1 9-inch pie crust
  • 1 9-inch pie plate
  • Pie weights, dry beans or pennies
  • Parchment paper or aluminum foil
  • Baking sheet

Blind baking isn't difficult at all.

How to make it

  • First, heat your oven at 425ᵒ F and keep a rack in the lower-middle position. Then roll out your pie crust and keep it in the pie plate as usual. Trim the edges and ruffle.
  • Lined your pie with a large square of the parchment paper or aluminum foil. Then close the lining right up opposed to the sides and the edges of the pie.
  • Add pie weights into the pie dish. Ensure that the weights should cover the bottom of the pie. Press against the sides of the pie. The reason why weights are added to the bottom because they help to keep the pie from puffing up and why against the sides, to keep the sides from sagging as the crust bakes.
  • Keep the pie on the baking sheet and bake it for about 12-15 minutes or until the edges of the crust start becoming golden.
  • Hold the corners of the foil or parchment paper and raise the weights out of the pie. Take your pie to a bowl or plate and let it cool down. At this point, your pie’s bottom will look wet and uncooked.
  • Place the crust again in the oven. Bake it for 5 minutes or until the bottom looks dry. If your pie doesn’t cook again with the filling, bake it for few more minutes till the edges of the crust become brown and the bottom is a bit golden. When it starts to bake, the crust will puff a bit. But it’ll soon deflate when you take your pie out from the oven.

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