Five steps to baking the perfect piecrust.
There’s never a wrong time to make pie.
Summer means fruit pies, lots offruit pies.
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And no holiday is complete without a dessert table full ofdecadent favorites.
What Is Blind Baking?
“Blind baking” is the term for baking a piecrust before you add anything to the crust.
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You’ll be left with a pie that has a soggy bottom.
(It’s just as bad as it sounds).
Step 1.
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Roll out the dough
Generously flour your work surface and the outside of your pie dough.
Roll the dough into a 18-inch-thick circle.
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Step 2.
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Crimp the rim in whatever pattern you prefer.
Step 3.
Chill
Refrigerate for at least 1 hour or place in the freezer for at least 30 minutes.
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you could wrap the piecrust in plastic wrap and freeze overnight.
(Be sure to use a metal or aluminum pie pan if you freeze the piecrust.)
This step is optional, but it does help with the flakiest piecrust possible.
Step 4.
Fill with pie weights
Preheat oven to 375F.
Remove piecrust from refrigerator or freezer, and place it on a baking sheet.
(See below for pie weight alternatives.)
Step 5.
Bake
Bake the piecrust in the preheated oven for 20 minutes.
Place crust back in the oven to bake for an additional 10 minutes.
(Note: The crust will not be completely cooked.)
Allow the crust to cool before using it to make yourfavorite pie.
How Long Do You Blind Bake A Piecrust?
Blind baking requires two rounds of baking.
(Don’t worry, it’s not as arduous as it sounds.)
First, you’ll bake the crust with pie weights for 20 minutes at 375F.
How Do You Blind Bake A Piecrust Without Pie Weights?
Dried beans or rice both work well, as do dried peas or lentils.
it’s possible for you to even weigh the dough down with a hefty amount of granulated sugar.
it’s possible for you to save the dry beans, rice, etc.
to be used again for future pies, too.
