No one really knows where the term got its name, but "blind" baking a crust means baking it without a filling.
Some pie and tart recipes have fillings that are not cooked at all, and need to be put into a fully cooked pie shell. Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy. Are you using a homemade pie crust? Or a store bought frozen crust? Most store-bought frozen crusts have much less dough in them than a typical homemade crust, so they'll brown much faster than a homemade crust.
If you are pre-baking a store-bought frozen packaged crust, I recommend following the directions on the package for how to pre-bake that particular crust. Pre-baking a homemade crust is an entirely different matter, as homemade crusts can have twice as much dough and a higher proportion of fat than store-bought crusts. The most challenging issue you encounter when pre-baking a homemade crust is slumping sides.
Homemade crusts especially have a high fat content. The fat melts when heated in the oven, and unless there is a filling to prop up the sides of the pie crust, it can slump. Another issue is billowing air pockets in the center.
If you don't blind bake with weights, or poke holes into the bottom of the crust, the bottom of the crust can puff up. For years I pre-baked crusts the way most people did, about 15 minutes at a high baking temperature using foil or parchment and pie weights, then removing the pie weights and foil, poking the bottom of the crust with the tines of a fork, and continuing to bake for 20 minutes, uncovered.
This method works, but I've always found it a bit fussy. And even when you poke the bottom of the crust all over with little holes, sometimes you still get air pockets bubbling up at the bottom. I have recently starting using a method I learned from Stella Parks at Serious Eats that consistently gives good results, even with hard-to-blind-bake crusts such as my no-fail sour cream pie crust. No removing of the pie weights mid way, no poking the bottom with a fork. It works!
The pressure of the pie weights keeps the bottom of the crust from billowing up, and the sides from slumping too much. Another thing that Stella recommends is using sugar for pie weights instead of beans or other weights.
Why sugar? Because of its small granular size, sugar distributes the weight more evenly against the sides of the crust. You can also re-use the sugar in baking. If fact, cooking the sugar this way lightly caramelizes it, giving it more flavor.
You can also easily use uncooked rice or dry beans. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or pulling 2 table knives through ingredients in opposite directions , until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl 1 to 2 teaspoons more water can be added if necessary.
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate.
Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides.
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Save recipe. Pie pastry. By Tom Kerridge. Preparation and cooking time.
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