This post may contain affiliate links. Please read my disclosure policy. Par-baking (also known as blind baking) is an integral step in many pie recipes and a basic technique to have in your back pocket. Par-baking pie crust sounds pretty intimidating, especially if you’re already nervous about making pie. I’m here to tell you (and show you!) that blind baking pie crust is simple, but I have a few tips to help guarantee success. Why Par-Bake?Why would you bake pie crust without a filling? There are a few instances, actually. When you’re making quiche, no-bake pie, custard pie, pumpkin pie, cream pie, pudding pie, or simply want an extra crisp pie crust. FULL BLIND BAKE / PARTIAL BLIND BAKEIf your pie recipe calls for a baked pie shell, you want to fully bake it. And I teach you how in this blog post. But some recipes require a partially baked pie crust and those recipes will typically include “pre-baking” or “partially baking” the crust in the instructions. I teach you how to do that too. Whether you’re fully blind baking or partially blind baking pie crust, the process is exactly the same; it’s the bake time that differs.
While the process is quite simple, there’s more to it than just throwing pie dough in a pie dish and baking. Here’s our problem: As the pie dough bakes, the fat melts. This causes the pie crust to shrink down the sides of the pie dish. And as the fat melts, it creates steam. Steam is both good and bad. It creates DELICIOUS layers and flakes, but also causes the pie dough to puff up when there’s no heavy filling weighing it down. Here’s our answer: weigh down the pie crust with something so it doesn’t puff up in the center or shrink down the sides. Carefully line the pie dough with parchment paper first, then add some weight. You can purchase special pie weights or you can use dry beans. I’ve also seen the use of granulated sugar and even pennies. I just stick to pie weights. Note: 2 packs of these pie weights is definitely needed! How to Dock Pie CrustSince it’s covered with weights, the bottom of the pie crust doesn’t really cook. That’s an easy fix. Once the crust is brown around the edges, carefully remove the parchment paper + weights, then let the crust cook a little longer on its own. I always worry that the bottom of the crust will puff up, so I use a fork to prick holes in it. This allows steam to escape and prevents lots of puff. Pricking holes in pie crust is also called “docking” the pie crust. Some bakers simply dock the pie crust instead of using pie weights. I never have luck this way! The sides of my pie crust still shrink down. So I always use pie weights, remove them after the edges turn brown, dock the crust with a fork, then return it to the oven so the bottom cooks. The remaining oven time depends on whether you want a partially blind baked pie crust or a fully blind baked pie crust. In some cases, you can pour the filling right in after you remove the pie weights, like we do with pumpkin pie. How to Prevent Pie Crust from ShrinkingPie weights prevent the bottom crust from puffing up and help prevent the sides from shrinking down, but up until recently, I still had trouble with the sides losing shape. It was so frustrating. I played around with some techniques and now my pie crusts never shrink. I have a nice thick crust with a beautifully fluted shape around the pie dish. And you can too! THESE 2 TRICKS SOLVED EVERYTHING
Chilling the pie shell before par-baking doesn’t need much explanation, so let me show you how I create thick edges. You can watch me do this in the video below too! DOUGH STRIP TECHNIQUERoll out your pie crust dough and fill your pie dish. Grab some extra pie dough, cut into strips, and meld the strips around the edges. Use your fingers to work the extra strips of dough into the edges. Now it’s all 1 uniform crust with extra thick and sturdy edges. My dough strip technique uses about 1 and 1/2 pie crusts. No big deal since my pie crust recipe makes 2 crusts. You’ll have 1/2 pie crust leftover for the next time you need dough scraps! That was a lot of information thrown at you, but I promise it’s manageable. DescriptionHow to blind bake pie crust.
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Keywords: blind bake pie crust Subscribe Baking Made Easy Are you new to this website? This email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you exactly why they work. How do you prepare a pie crust for filling?Ingredients: 1 box Pillsbury™ refrigerated pie crusts.. Step 1: Preheat and Prep. Heat the oven to 425°F. ... . Step 2: Fill the Pie. Mix your filling, then spoon into the crust-lined pie plate.. Step 3: Decorate. Top pie with second pie crust. ... . Step 4: Bake!. What do you brush pie crust with before baking?For a glossy golden appearance, brush with an egg yolk that was beaten with 1 teaspoon of water. For slight shine, brush with half-and-half cream of heavy whipping cream. For a crisp brown crust, brush with water. For a little sparkle, sprinkle with sugar or decorator sugar after brushing with one of the washes.
Do you cook the pie crust before filling it?But the one surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.
How do I use a store bought pie crust?For those times when a frozen pie crust just won't do, reach for Pillsbury refrigerated pie crust. They're ready in minutes with no mixing and no mess. Just unroll the dough, press it into a pie pan, add your favorite fillings and bake.
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