Blind baking means pre-baking an empty crust before filling it with a cream filling or fresh fruit filling.
Placing any fruit with liquid over a raw crust will make for a soggy crust once baked.
Blind baking a pie crust is necessary if it will be filled with a liquid filling like pudding or custard pies such as pumpkin, pecan, or even a key lime.
Likewise, a crust is blind baked if the filling has a shorter bake time than the crust itself.
Blind baking a pie crust also helps prevent the crust from becoming soggy from the filling.
Try This Southern Pecan Pie
Freeze the dough in its pie plate before blind baking it. Frozen dough is less likely to shrink and slump. Freeze the dough in the pie plate for at least 2 hours.
The pie crust is first poked with a fork to produce small holes that helps steam to escape and prevents the crust from bubbling up.
Next parchment paper is placed over the raw crust and then filled with pie weights. Alternatively, you can use dried beans, such as pinto beans.
Yummy Gluten-Free Mexican Chocolate Pumpkin Pie You’ll Be Glad You Baked It
After the pie crust is done, the weight or beans are removed along with the parchment paper.
The pie is filled with the prepared filling and is baked according to the pie recipe instructions.
How Long Should You Blind Bake Your Pie Crust
Blind bake until the edges of the crust are starting to brown, about 10-15 minutes. Remove the pie crust from the oven and carefully lift the parchment paper (with the weights) out of the pie shell.
Should You Blind Bake For A Savory Pie
Most savory pies such as quiches would also benefit from a prebaked crust, preventing the crust from getting soggy by any liquid ingredients in your savory pie dish.
Blind-baking causes the shell to shrink a bit, so account for this when lining the pan. Follow the simple steps outlined above the next time you’re rolling in the dough for a sweet custard pie, berry or apple pie and even a savory one.
More Deliciously Yummy Recipes