HOW TO BLIND BAKE A PIE CRUST
Pie RecipeHave you ever spent the time making a pie and waiting hours for it to cool only to cut into it and realize the bottom crust was a soggy mess? It’s one of the worst feelings in the world when it comes to homemade pies. The solution? Blind baking your pie crust.
If you’re wondering what in the world it means to blind bake a pie crust, don’t worry. Blind baking a crust simply means that you’re either partially or fully baking the pie crust before adding your filling.
With certain pies, it’s fine to add the filling to an unbaked pie crust and bake it. However, if you’re making a custard pie like a pumpkin or pecan pie it can really help to blind bake your pie crust first. Or if you’re making a pie (like my homemade coconut cream pie) that doesn’t require the filling to be baked, then you want to fully bake your pie crust.
Since Thanksgiving is right around the corner, I thought it would be helpful to put together a simple tutorial showing you how to blind bake a pie crust. And I promise, it’s easy and doesn’t require any special equipment!
To start, you’ll need a single pie crust. You can either use a store-bought pie crust or use my homemade pie crust recipe. I wrote an entire post with step-by-step pictures showing how I make my homemade version, it’s super simple too!
You’ll roll the pie crust out and fit it into your pie dish. Then, preheat your oven to 400°F. You want the pie crust cold when it goes into the oven, so I prefer to let the pie crust chill in the refrigerator for about 15-20 minutes while the oven is preheating. This also gives the dough time to relax so that it doesn’t shrink as much.
Once it’s thoroughly chilled, then you can decorate the edges however you like. I prefer to flute the edges and find that it’s much easier to do when the dough is cold.
Ingredients
Instructions
for full instruction please see : www.livewellbakeoften.com
If you’re wondering what in the world it means to blind bake a pie crust, don’t worry. Blind baking a crust simply means that you’re either partially or fully baking the pie crust before adding your filling.
With certain pies, it’s fine to add the filling to an unbaked pie crust and bake it. However, if you’re making a custard pie like a pumpkin or pecan pie it can really help to blind bake your pie crust first. Or if you’re making a pie (like my homemade coconut cream pie) that doesn’t require the filling to be baked, then you want to fully bake your pie crust.
Since Thanksgiving is right around the corner, I thought it would be helpful to put together a simple tutorial showing you how to blind bake a pie crust. And I promise, it’s easy and doesn’t require any special equipment!
To start, you’ll need a single pie crust. You can either use a store-bought pie crust or use my homemade pie crust recipe. I wrote an entire post with step-by-step pictures showing how I make my homemade version, it’s super simple too!
You’ll roll the pie crust out and fit it into your pie dish. Then, preheat your oven to 400°F. You want the pie crust cold when it goes into the oven, so I prefer to let the pie crust chill in the refrigerator for about 15-20 minutes while the oven is preheating. This also gives the dough time to relax so that it doesn’t shrink as much.
Once it’s thoroughly chilled, then you can decorate the edges however you like. I prefer to flute the edges and find that it’s much easier to do when the dough is cold.
Ingredients
- 1 pie crust homemade or store-bought
- 1 egg white plus 1 tablespoon water (optional)
Instructions
- Roll out the pie dough, transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges.
- Preheat oven to 400°F. Place the pie plate in the refrigerator and allow the dough to chill for about 15-20 minutes while the oven is preheating.
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for full instruction please see : www.livewellbakeoften.com
