HOW TO BLIND BAKE A PIE CRUST
Steps:
- Pre-heat your oven to 350°F: Make sure you are starting with a frozen pie crust, not defrosted. Your pie crust should been in the freezer for at least 30 minutes, preferably an hour.
- Bake: Bake at 350°F for 45-50 minutes if making a crust for a pie that you will cook further, like a quiche. Bake for 60 to 75 minutes if making a crust for a pie that will need no further baking.
- Remove from oven: Remove the pie shell from the oven. Using the excess foil on 2 sides of the pie shell, lift out the pie weights from the pie shell. Let the pie weights cool. Store them for future use. Note: When baking a pie with your pre-baked pie crust, I recommend protecting the rim from getting over-baked with aluminum foil or a pie rim protector.
BLIND-BAKED PIE CRUST
Bake your pie crusts ahead so your oven is free for the turkey on the big day. They will keep at room temperature, tightly wrapped, for up to 2 days.
Provided by Chris Morocco
Categories Bon Appétit Dessert Pie Bake Butter Vegetarian Soy Free Tree Nut Free Peanut Free
Yield Makes 2 single-crust pie shells
Number Of Ingredients 4
Steps:
- Whisk sugar, salt, and 2⅔ cups flour in a large bowl. Add butter and, using your fingers, smash each piece into a thin disk. Take your time doing this and don't feel compelled to break butter into even smaller pieces. Drizzle ⅔ cup ice water over, dispersing it as widely as possible, and mix with a rubber spatula to bring mixture together into a shaggy mass.
- Turn dough out onto a surface and work together with your hands, pushing and flattening until dough holds together when squeezed in your palm but some streaks of dry flour are still visible. Divide dough into 2 portions.
- Flatten 1 portion of dough into an 8"-diameter disk. Cut into quarters, stack pieces on top of one another, and flatten dough with a rolling pin to about half of its original height. At this point dough should hold together with no dry spots remaining, and have nice big flakes of butter showing. Use a bench scraper or a large knife to clean any clingy bits of dough from surface. Dust surface with flour, then dust top of dough with flour. Roll out to a ¼"-⅜"-thick round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into dish. Trim overhang to an even 1" (there will be some excess). Fold overhang under and crimp as desired. Cover and chill until very cold, at least 1 hour and up to 12 hours (cover tightly if chilling longer than 1 hour). Repeat process with remaining dough and another pie dish. Or form into a 1½"-thick disk, wrap in plastic, and chill up to 3 days (or freeze up to 1 month).
- Place a rack in middle of oven; preheat oven to 400°F. Lay 2 sheets of parchment paper over dough and fill with pie weights or dried beans (they should fill the dish). Set on a foil-lined rimmed baking sheet (this will keep any butter drips from smoking up your oven). Bake until edges are golden brown and bottom is opaque (carefully lift parchment to check), 30-35 minutes. Remove from oven; reduce oven temperature to 300°F. Lift out parchment and weights. Bake crust until evenly chestnut brown all over, 10-15 minutes. If baking both crusts, turn oven dial back up to 400°F and let oven preheat; repeat with remaining crust.
HOW TO BLIND BAKE A PIE CRUST
Make and share this How to Blind Bake a Pie Crust recipe from Food.com.
Provided by duonyte
Categories Very Low Carbs
Time 40m
Yield 1 Pie crust
Number Of Ingredients 3
Steps:
- Roll out your pie dough, place in pan, trim or crimp edges. If you need a recipe, type "Pie dough" into the search window for recommendations.
- Place a piece of parchment paper or an opened up round coffee filter in the bottom of the pie.
- Pour in the pie weights, dried beans or raw rice to fill the pan up about half way. Chill in the fridge for about 30 minutes (this helps prevent shrinkage).
- Preheat oven at 375 deg F.
- Bake for 20 min., remove from oven.
- Remove the paper and the weights. Save the weights for next time - the rice or beans should not be cooked.
- If you need a partially baked crust (if the filling is going to be baked in the crust), check that the bottom is dry and flaky, but still pale. If it looks moist, return to the oven for a few more minutes.
- If you need a fully baked crust, as for a cream pie, prick the bottom with a fork, and return to the oven for 10 to 15 minutes, or until the crust is golden brown.
Nutrition Facts :
More about "blind baked pie crust recipes"
BLIND-BAKED PIE CRUST RECIPE - BON APPéTIT
From bonappetit.com
3.2/5 (5)Estimated Reading Time 3 minsServings 2
- Whisk sugar, salt, and 2⅔ cups flour in a large bowl. Add butter and, using your fingers, smash each piece into a thin disk. Take your time doing this and don’t feel compelled to break butter into even smaller pieces. Drizzle ⅔ cup ice water over, dispersing it as widely as possible, and mix with a rubber spatula to bring mixture together into a shaggy mass.
- Turn dough out onto a surface and work together with your hands, pushing and flattening until dough holds together when squeezed in your palm but some streaks of dry flour are still visible. Divide dough into 2 portions.
- Flatten 1 portion of dough into an 8"-diameter disk. Cut into quarters, stack pieces on top of one another, and flatten dough with a rolling pin to about half of its original height. At this point dough should hold together with no dry spots remaining, and have nice big flakes of butter showing. Use a bench scraper or a large knife to clean any clingy bits of dough from surface. Dust surface with flour, then dust top of dough with flour. Roll out to a ¼"–⅜"-thick round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into dish. Trim overhang to an even 1" (there will be some excess). Fold overhang under and crimp as desired. Cover and chill until very cold, at least 1 hour and up to 12 hours (cover tightly if chilling longer than 1 hour). Repeat process with remaining dough and another pie dish. Or form into a 1½"-thick disk, wrap in plastic, and chill up to 3 days (or freeze up to 1 month).
- Place a rack in middle of oven; preheat oven to 400°. Lay 2 sheets of parchment paper over dough and fill with pie weights or dried beans (they should fill the dish). Set on a foil-lined rimmed baking sheet (this will keep any butter drips from smoking up your oven). Bake until edges are golden brown and bottom is opaque (carefully lift parchment to check), 30–35 minutes. Remove from oven; reduce oven temperature to 300°. Lift out parchment and weights. Bake crust until evenly chestnut brown all over, 10–15 minutes. If baking both crusts, turn oven dial back up to 400° and let oven preheat; repeat with remaining crust.
HOW TO PAR-BAKE PIE CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (35)Category Pie
- On a floured work surface, roll out one of the disks of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth.
- Dough strip technique: This step is optional, but will help prevent the sides from shrinking down as well as promise a thick and sturdy crust. Remove the 2nd pie dough disk from the refrigerator. Roll out the same way you rolled out the first one. Using a pizza cutter, slice rounded 1 or 2 inch strips, and arrange around the edges. Use your fingers to meld both crusts together. What you’re basically doing here is adding another layer of crust to just the edges. Flute the edges. They should be nice and thick now. Wrap any leftover pie crust back up to use for next time. Freeze it for up to 3 months.
HOW TO BLIND-BAKE A PIE CRUST - MARTHA STEWART
From marthastewart.com
Estimated Reading Time 3 mins
RECIPE: BLIND BAKED PIE CRUST - EVAN KLEIMAN
From evankleiman.com
Estimated Reading Time 3 mins
HOW TO BLIND BAKE A PIE CRUST - ALLRECIPES
From allrecipes.com
Author Darcy LenzEstimated Reading Time 5 mins
HOW TO BLIND BAKE PIE CRUST - KING ARTHUR BAKING
From kingarthurbaking.com
BLIND BAKED PIE CRUST RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Pies & PastriesServings 7Total Time 1 hr 20 mins
- Pre-heat your oven to 350°F. Make sure you are starting with a frozen pie crust, not defrosted. Your pie crust should been in the freezer for at least 30 minutes, preferably an hour.
- Line the inside of the frozen pie crust with foil: Use heavy duty aluminum foil, pressing the foil against the sides and bottom of the crust, allowing the foil to extend by a couple of inches on two opposing sides. Stick-free heavy duty foil works well for this, to help keep the crust from sticking to the foil when you remove it. You may need two sheets of foil to get full coverage.
- Fill the pie crust with pie weights: Fill the pie crust to the top with pie weights. You can use ceramic weights, dry beans, rice, or white sugar. Sugar works well because of its small granule size; it distributes the weight more evenly against the crust. (Baking the sugar this way also lightly caramelizes it, making it even more flavorful if you want to use it later for baking recipes.)
- Bake: Bake at 350°F for 45-50 minutes if making a crust for a pie that you will cook further, like a quiche. Bake for 60 to 75 minutes if making a crust for a pie that will need no further baking.
HOW TO BLIND BAKE A PIE CRUST - MYRECIPES
From myrecipes.com
Author Darcy LenzPublished 2020-08-15Estimated Reading Time 5 mins
- Put Your Pie Dough In Place. Whether you’ve made your own or you’re using store-bought, roll out your pie dough, press it into your pie plate, and crimp the edges as you normally would.
- Lign Your Pie Shell. Press a large square of parchment paper along the bottom and sides of your unbaked pie shell. If you don’t have parchment paper, you can use aluminum foil.
- Weigh It Down. Proceed to add your pie weights into the lined pie shell, making sure to fill the shell completely. You want the pie weights to come all the way up the sides to the edge of the pie shell.
- Bake It. Slide your weighted pie shell into the oven and bake for 12-15 minutes. Your crust should be beginning to brown. Blind Baking Pie Crust 4.
- Remove the Weights. Take your pie from the oven, and using the corners of the parchment paper or foil, carefully lift the pie weights from the center of the shell and place them in a large, heat-proof bowl to cool off.
- Bake It Some More. You’ll now want to return your pie shell to the oven in order to get a little direct heat exposure to the inside of the shell, which was previously covered.
- Cool It Down. Allow your crust to cool appropriately for the recipe you’re using. (Some recipes require a completely cooled pie shell while others may have you proceed with the filling while the crust is still warm.)
HOW TO BLIND BAKE PIE CRUST RECIPE EASY TIPS | WHITE ON ...
From whiteonricecouple.com
Ratings 3Calories 1394 per servingCategory Dessert
- In a bowl, pinch together the flour, butter, sugar, and salt with your fingertips until most of the big chunks of butter are flattened or broken up and there is no remaining dry flour sections.
- Incorporate the enough of the cold water into the flour until the mixture binds together and forms a rough ball. Knead the ball just until the dough begins to become roughly smoothish ball. Don't overwork the dough or else it will become tough.
- Divide the dough ball in half and then roll each half into a ball, and then flatten into a disk. Wrap in plastic wrap and chill for at least 30 minutes (can be chilled overnight or frozen for future use).
- Roll out to a bit larger than your desired finished size. Place into the tart or pie pan, fitting it into the edges. Trim off excess dough (we’ll usually trim about 1/2” above the pan).
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Servings 1Total Time 1 hr 15 mins
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5/5 (1)Email [email protected]
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5/5 (1)Total Time 3 hrs 10 minsCategory DessertCalories 212 per serving
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