If I Make Pie Crust Do I Bake It Before Adding a Pie and Bake Again?
How To Bullheaded Broil a Pie Chaff
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The whole concept of bullheaded baking a pie crust can sound rather intimidating to the uninitiated — peculiarly if you're already feeling intimidating by the idea of baking a whole pie to begin with. If this sounds like y'all, aid is here! Blind baking is really nothing more than letting the pie crust bake for a piffling while on its ain before you add together the filling. It's an easy-peasy process made even easier once you know a few primal steps.
What Is Blind Baking?
All we're talking about here is partially, or sometimes completely, baking the pie chaff before y'all add together the filling. You might wonder why we don't just throw the chaff in the oven as it is — the reply is that as the crust bakes, pockets of steam cause the layers of pastry to puff up — very unhelpful when one'southward ultimate goal is to fill the pie with something else. The sides of the crust will as well to sag before they start to crisp, leaving yous with a not-so-attractive slouching effect.
The solution is to line the unbaked pie crust with parchment or aluminum foil and weight information technology down with something and so that the bottom doesn't puff and the sides don't slouch. Y'all tin can discover special pie weights for this job, simply you tin also just use dry beans (about i 1/2 pounds) or even the pennies from that jar you've been saving.
In one case the crust is set — and you'll know this because the edges will turn gilded — you lot remove the weights and allow the crust cook a footling longer on its ain. For a partially broiled chaff, you want the lesser to wait dry and flaky, but still stake. For a fully baked chaff, look for the lesser to turn light gold. The whole process won't take more than xv or xx minutes.
When Do You Demand to Blind Bake a Chaff?
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 brand the chaff soggy earlier it has time to really bake. Blind baking the chaff until it'southward half-baked helps the crust stay house. With an unbaked filling, like with a French silk pie, blind baking simply makes sure the crust is fully baked before you add the filling.
Just don't worry — you shouldn't have to guess very often. Your recipe will nearly e'er tell you when blind blistering is necessary. If you lot come across a recipe that calls for a "cooked and cooled" pie crust, this is also another indicator that you'll need to blind bake the crust before making the recipe.
Docking vs. Pie Weights
You might encounter some recipes that call for blind blistering the chaff by "docking" the pie instead of using pie weights. This only ways 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 little quicker and less fussy than using pie weights.
Personally, I still similar using pie weights for the added back up they requite the sides as they're baking. If your filling is very liquidy, there's also some take chances that the filling volition seep into the holes and brand the crust soggy.
Is That All I Need to Know?
Yup! These are the basic steps for blind baking a pie crust for any recipe you lot come up across. Hither are a few more resources to check out.
More Reading on Blind Baking Pie Crusts
Blind baking, or pre baking a pie crust, is the play tricks to improve pie. Yous won't have to worry about the filling overcooking or a soggy crust.
- alcohol-gratis
- egg-complimentary
- kidney-friendly
- fish-free
- peanut-gratis
- low-potassium
- vegetarian
- shellfish-free
- pork-free
- pescatarian
- saccharide-conscious
- tree-nut-gratis
- soy-costless
- low-sugar
- red-meat-free
Per serving, based on
half dozen
servings. (% daily value)
- Calories 170
- Fatty 9.7 k (14.9%)
- Saturated three.7 g (xviii.3%)
- Carbs 19.5 1000 (vi.5%)
- Cobweb 0.7 one thousand (2.seven%)
- Sugars
- Protein ane.1 grand (2.3%)
- Sodium 156.1 mg (6.v%)
Ingredients
- 1
single pie crust
Equipment
- i
(9-inch) pie plate
- Parchment paper or aluminum foil
- Pie weights, dry beans, or pennies
- Baking sheet
Instructions
-
Heat the oven and roll out the pie crust. Heat the oven to 425°F with a rack in the lower-middle position. Coil out the pie crust and transfer it to your pie plate every bit normal (see more on this here). Trim the edges and crimp.
-
Line the pie. Cut off a large square of parchment paper or aluminum foil and use it to line the pie. Snug the lining correct up against the edges and sides of the pie.
-
Fill the pie with weights. Pour the pie weights into the pie dish. Make sure they cover the bottom of the pie and press against the sides of the pie. The weights on the lesser will go on the pie from puffing up and the weights against the sides will keep the sides from sagging as the crust bakes.
-
Bake until the edges are barely gold. Identify the pie on the blistering sheet and broil until the edges of the crust are but starting to plow gilded, 12 to 15 minutes. Remove the crust from the oven.
-
Remove the pie weights. Grasp the corners of the parchment (or foil), and lift the weights out of the pie. Transfer them to a bowl or plate to absurd. The bottom of the pie will still await wet and un-cooked at this indicate.
-
Return the crust to the oven. Return the chaff to the oven. Bake until the bottom looks dry, another 5 minutes. If the pie volition not be cooked once more with the filling, broil for another few minutes until the edges of the crust accept browned and the bottom is lightly gold. The bottom chaff will puff a scrap as it bakes, but will deflate over again when you remove the pie from the oven.
-
Continue with the pie recipe. Cheque your recipe — some pies are assembled while the crust is yet warm, others need the crust to be completely cooled.
Source: https://www.thekitchn.com/how-to-blind-bake-a-pie-crust-cooking-lessons-from-the-kitchn-197553
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