FAQs
Blind baking is done by preparing your pie crust in the pan, leaving it to chill, then filling it with crumpled parchment paper and pie weights of your choice. The weights stop the crust from fully puffing while in the oven.
How do I blind bake pastry? ›
Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Trim off any excess using a small serrated knife before filling.
How do you blind bake pastry without it shrinking? ›
When blind baking, line the pastry with baking paper and fill to the brim with baking beans/uncooked rice, which will support the sides of the pastry and help prevent shrinkage. Start shortcrust off at 190°C/170°C fan/gas 5 to quickly set the pastry. If the oven temperature is too low, the pastry will shrink.
Can I blind bake without weights? ›
Blind-Baking Method: Parchment Paper and Dried Beans
About this method: Using dried beans in place of pie weights is so ubiquitous that you could almost consider this method the control for our experiment. After rolling out and chilling the dough, you line the crust with parchment and pour in the beans.
How long should I blind bake a pie crust? ›
Add pie weights, dry rice, dried beans or (as I've done here) dry wheat berries, enough to fill the pan 2/3 full. Chill the crust for 30 minutes; this will solidify the fat, which helps prevent shrinkage. Bake in a preheated 375°F oven for 20 minutes.
Do you egg wash pastry before blind baking? ›
Use an egg wash.
This will keep your crust from getting soggy after you fill it. Simply brush the base of the crust lightly with an egg wash when it comes out of the oven, then return the pie to the oven just to set the egg, 30 seconds to 1 minute.
Can I use foil instead of baking paper to blind bake? ›
Last but not least, to blind bake your tart, add a piece of baking paper or foil on top that covers the edges and fill with dried chickpeas or ceramic beans. Bake for 10-15 mins.
How do I stop my pastry from going soggy on the bottom? ›
Blind Bake the Crust
One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.
What are the two ways of blind baking? ›
What To Know About Blind Baking Pie Crust. To blind bake pie crust, prick the crust all over with the tines of a fork and line the unbaked pie crust with aluminum foil, or line the crust with parchment paper or aluminum foil then add pie weights.
What happens if you don't blind bake pastry? ›
As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.
A too-high baking temperature can also cause the gluten in the dough to tighten up, causing the crust to shrink. Blind bake pie dough at a low temperature of 350 degrees Fahrenheit.
Do you grease a pie dish before blind baking? ›
The simple answer is, typically, no. My homemade recipe noted above has more than enough fat in it to keep it from sticking. If you are using a storebought pie crust, I would recommend giving your pan a light spritz of cooking spray or brush with a little softened butter- don't do it on either.
How do you seal a blind baked pie crust? ›
To provide a protective seal between the blind baked pastry and a wet filling, so the pastry won't turn soggy, you can brush the pastry with lightly beaten egg white and return it to the oven for 3–4 minutes. This will also seal any very small holes.
Do you trim pastry before blind baking? ›
Trim off any excess pastry that's hanging over the edges of the tin. You can use your rolling pin to help you do this – simply press it down on the edges so the excess is sliced off. 5. Poke your pastry base with a fork a few times and then cover it with a layer of greaseproof paper.
How do you blind bake pastry with foil? ›
Tips for Blind Baking Success
You can blind bake like a pro by keeping a few tips in mind. Line the unbaked pie crust with parchment paper or aluminum foil. Use pie weights, dried beans, or clean coins to weigh down the lined crust so the bottom doesn't puff and the sides don't slouch while it bakes.
Do I need to blind bake a ready made pastry case? ›
Ready Made Pastry cases - You do not need to blind bake ready made shortcrust pastry. These ready made/ready baked pastry cases are ready to use and can usually hold most fillings and if needed, they can be placed in the oven to cook the contents.
