How To Blind Bake A Pie Crust Recipes

HOW TO BLIND BAKE A PIE CRUST

How to Blind Bake a Pie Crust image

Does your pie recipe call for pre-baking or blind baking the crust? Here's a guide with tips for blind baking success!

Provided by Elise Bauer

Categories Baking How To

Time 1h20m

Yield 1 pie crust

Number Of Ingredients 1

Ingredients

1 frozen homemade pie crust

Steps:

Pre-heat your oven to 350°F: Make sure you are starting with a frozen pie crust, not defrosted. Your pie crust should been in the freezer for at least 30 minutes, preferably an hour.
Bake: Bake at 350°F for 45-50 minutes if making a crust for a pie that you will cook further, like a quiche. Bake for 60 to 75 minutes if making a crust for a pie that will need no further baking.
Remove from oven: Remove the pie shell from the oven. Using the excess foil on 2 sides of the pie shell, lift out the pie weights from the pie shell. Let the pie weights cool. Store them for future use. Note: When baking a pie with your pre-baked pie crust, I recommend protecting the rim from getting over-baked with aluminum foil or a pie rim protector.

HOW TO BLIND BAKE A PIE CRUST

How to Blind Bake a Pie Crust image

Make and share this How to Blind Bake a Pie Crust recipe from Food.com.

Provided by duonyte

Categories Very Low Carbs

Time 40m

Yield 1 Pie crust

Number Of Ingredients 3

Ingredients

pie crust, dough
dried beans (or pie weights) or raw rice (or pie weights)
parchment paper

Steps:

Roll out your pie dough, place in pan, trim or crimp edges. If you need a recipe, type "Pie dough" into the search window for recommendations.
Place a piece of parchment paper or an opened up round coffee filter in the bottom of the pie.
Pour in the pie weights, dried beans or raw rice to fill the pan up about half way. Chill in the fridge for about 30 minutes (this helps prevent shrinkage).
Preheat oven at 375 deg F.
Bake for 20 min., remove from oven.
Remove the paper and the weights. Save the weights for next time - the rice or beans should not be cooked.
If you need a partially baked crust (if the filling is going to be baked in the crust), check that the bottom is dry and flaky, but still pale. If it looks moist, return to the oven for a few more minutes.
If you need a fully baked crust, as for a cream pie, prick the bottom with a fork, and return to the oven for 10 to 15 minutes, or until the crust is golden brown.

Nutrition Facts :

BLIND-BAKED PIE CRUST

Blind-Baked Pie Crust image

Bake your pie crusts ahead so your oven is free for the turkey on the big day. They will keep at room temperature, tightly wrapped, for up to 2 days.

Provided by Chris Morocco

Categories Bon Appétit Dessert Pie Bake Butter Vegetarian Soy Free Tree Nut Free Peanut Free

Yield Makes 2 single-crust pie shells

Number Of Ingredients 4

Ingredients

2 Tbsp. granulated sugar
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
2⅔ cups all-purpose flour, plus more for dusting
1½ cups (3 sticks) chilled unsalted butter, cut into ½" pieces

Steps:

Whisk sugar, salt, and 2⅔ cups flour in a large bowl. Add butter and, using your fingers, smash each piece into a thin disk. Take your time doing this and don't feel compelled to break butter into even smaller pieces. Drizzle ⅔ cup ice water over, dispersing it as widely as possible, and mix with a rubber spatula to bring mixture together into a shaggy mass.
Turn dough out onto a surface and work together with your hands, pushing and flattening until dough holds together when squeezed in your palm but some streaks of dry flour are still visible. Divide dough into 2 portions.
Flatten 1 portion of dough into an 8"-diameter disk. Cut into quarters, stack pieces on top of one another, and flatten dough with a rolling pin to about half of its original height. At this point dough should hold together with no dry spots remaining, and have nice big flakes of butter showing. Use a bench scraper or a large knife to clean any clingy bits of dough from surface. Dust surface with flour, then dust top of dough with flour. Roll out to a ¼"-⅜"-thick round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into dish. Trim overhang to an even 1" (there will be some excess). Fold overhang under and crimp as desired. Cover and chill until very cold, at least 1 hour and up to 12 hours (cover tightly if chilling longer than 1 hour). Repeat process with remaining dough and another pie dish. Or form into a 1½"-thick disk, wrap in plastic, and chill up to 3 days (or freeze up to 1 month).
Place a rack in middle of oven; preheat oven to 400°F. Lay 2 sheets of parchment paper over dough and fill with pie weights or dried beans (they should fill the dish). Set on a foil-lined rimmed baking sheet (this will keep any butter drips from smoking up your oven). Bake until edges are golden brown and bottom is opaque (carefully lift parchment to check), 30-35 minutes. Remove from oven; reduce oven temperature to 300°F. Lift out parchment and weights. Bake crust until evenly chestnut brown all over, 10-15 minutes. If baking both crusts, turn oven dial back up to 400°F and let oven preheat; repeat with remaining crust.

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Author Darcy Lenz
Published 2020-08-14
Estimated Reading Time 5 mins

Put Your Pie Dough In Place. Whether you’ve made your own or you’re using store-bought, roll out your pie dough, press it into your pie plate, and crimp the edges as you normally would.
Lign Your Pie Shell. Press a large square of parchment paper along the bottom and sides of your unbaked pie shell. If you don’t have parchment paper, you can use aluminum foil.
Weigh It Down. Proceed to add your pie weights into the lined pie shell, making sure to fill the shell completely. You want the pie weights to come all the way up the sides to the edge of the pie shell.
Bake It. Slide your weighted pie shell into the oven and bake for 12-15 minutes. Your crust should be beginning to brown. Blind Baking Pie Crust 4.
Remove the Weights. Take your pie from the oven, and using the corners of the parchment paper or foil, carefully lift the pie weights from the center of the shell and place them in a large, heat-proof bowl to cool off.
Bake It Some More. You’ll now want to return your pie shell to the oven in order to get a little direct heat exposure to the inside of the shell, which was previously covered.
Cool It Down. Allow your crust to cool appropriately for the recipe you’re using. (Some recipes require a completely cooled pie shell while others may have you proceed with the filling while the crust is still warm.)

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