Blind baking is cooking a pie crust before adding a filling. Blind bake if your filling either doesn’t require cooking or if your filling will cook faster than your crust. Blind baking prevents crusts from becoming soggy when wet or juicy fillings are added. You should partially or fully cook your crust depending on the type of filling you’re using. Fully bake crusts for pies with fillings that don’t need baking and partially cook crusts for fillings that do need to be baked.
How to Blind Bake
To blind bake, place your crust in your baking dish. Prick the dough with a fork to prevent air bubbles then chill for 30 minutes. Line the crust with parchment paper. Top the paper with dried beans, rice or pastry weights, which will keep the dough from shrinking.
Bake at your crust recipe’s recommended temperature for 15 t0 20 minutes for partially cooked or longer for a fully cooked crust.
Prick the dough with a fork all over the bottom of the dough and up the sides of your baking dish. This will prevent air bubbles from forming.
Don’t forget the parchment paper! If you do the beans/rice/baking weights will bake right into your crust.
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