No, it's not baking with your eyes closed or wearing a blindfold! Goodness, can you imagine what a mess you'd make!
What I'm talking about is rolling out a pie crust and pre-baking it in the oven. Have you ever done that? Only to find your pie crust has shrunk like a wool sweater washed in hot water then thrown in the dryer? Blind baking is typically done for cream, custard, pudding and some fresh fruit type pie fillings that do not have to be baked (most of the time).
The secret is, freezing the pie shell once you've rolled out your crust and nicely placed it in your pie dish, then crimped your edges. I've listed the steps below, I hope you find them helpful!
- Dock the bottom of your pie shell with a fork, as you can see I dock the bottom quite a bit.
- Dock the sides around your pie shell.
- FREEZE your pie shell for 5 minutes!!!
- Put a piece of parchment paper on the bottom and up the sides a little.
- Use a pie weight on the bottom. I use dry beans.
- Bake at 375 for 12-15 minutes depending on your oven
- Take the shell out of the oven and carefully remove the parchment paper with the beans, be careful, the beans will be hot. Once cooled store them for later baking use. I use mine over and over when baking pie shells.
- Place the pie shell back in the oven for another 7 - 10 minutes, keeping a watch on it.
I hope you enjoyed this helpful pie baking tip!
Have a wonderful week and thank you for following! I truly appreciate your friendship!