Slide your weighted pie shell into the oven and bake for minutes. Your crust should be beginning to brown. 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.
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. Don't worry, it won't take long to wrap this process up. Bake the unweighted shell minutes, or until the bottom of the crust looks dry.
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. Learn more baking tips and tricks with our weekly Whisk Management series. How to Blind Bake a Pie Crust. By Darcy Lenz Updated October 26, Each product we feature has been independently selected and reviewed by our editorial team.
If you make a purchase using the links included, we may earn commission. Pin FB Share. Credit: Darcy Lenz. Blind Baking Pie Crust. Blind Baking Pie Crust 2. Blind Baking Pie Crust 3. Blog Tips and Techniques Prebaking pie crust 5 things you need to know. Recipe in this post. Not something you want for your baby. Or your pie crust. The filling requires only a short bake at a relatively low temperature e. Chocolate Cream Pie Photo by Liz Neily But some fillings might instead cook fully on the stovetop, like the rich, thick filling for chocolate cream pie.
In these cases, you need to prebake your crust. But if it doesn't, follow this process: First, roll your bottom crust and place it in the pan. Dried navy beans and a 9" parchment round are one simple way to keep your bottom crust from bubbling as it bakes. Simple metal pie pans are your best bet for an upside-down bake: there's no danger of dropping and breaking them, and their rims are nice and flat.
If you struggle with a pale, pasty bottom crust in your fruit pie, then yes, you can prebake it — with a couple of caveats: Choose a single-crust fruit pie , one with a crumb or streusel topping.
Cover photo by Anne Mientka. Tagged: pie skills homemade pie crust 5 Things. Filed Under: Tips and Techniques. The Author. View all posts by PJ Hamel. Comments Can you stack Pyrex pie pans to avoid shrinkage? Love your recipes and tips Reply.
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Email The content of this field is kept private and will not be shown publicly. 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.
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