Mastering the Blind Bake
A pastry crust that sags or turns to mush under a fruit filling is usually the result of skipping this step. When done correctly, the crust maintains its structure and offers a distinct, toasted crunch.
Temperature is your greatest asset.
Your dough must be thoroughly chilled before it hits the heat to keep the fat from melting prematurely, which causes the crust to shrink. Keep your oven rack in the lower third to encourage the bottom to set before the edges burn.
- 9-inch pie dish
- Parchment paper
- Pie weights or dried beans
- Fork
What goes in.
- 1 discchilled pie dough, rolled to 1/8 inch
Docking the Base
Poking small, uniform holes across the bottom of the dough with a fork allows steam to escape during the bake. This prevents large bubbles from forming and warping the floor of your crust.
The method.
Fit and chill
Ease the rolled dough into your pie dish without stretching it, as stretching causes shrinkage in the oven. Trim the edges, crimp as desired, and place the dish in the freezer for 20 minutes.
Prepare for the bake
Preheat your oven to 400°F (200°C). Line the chilled dough with a sheet of parchment paper, ensuring it covers the fluted edges, and fill to the brim with pie weights.
Initial bake
Bake for 20 minutes until the edges are set and opaque. The weights hold the sides up so they do not slump inward.
The reveal
Carefully remove the parchment and weights. If the bottom looks wet or raw, return it to the oven for 5 to 8 minutes until it appears matte and pale gold.
Finishing
If you need a fully baked shell for a cream pie, continue baking for another 10 to 12 minutes until the interior is golden brown. Cool completely on a wire rack.
Other turns to take.
Egg wash finish
Brush the crust with a beaten egg yolk in the final 5 minutes of baking to create a moisture-resistant barrier.
When it doesn't go to plan.
Never reuse beans you intend to cook for dinner later; store them in a jar dedicated strictly to your baking. A light coat of dust on the beans is a sign of a well-loved kitchen.
If the edges of your crust darken too quickly, use a ring of aluminum foil to shield them for the remainder of the time.
Always use room-temperature parchment paper; if you use it straight from a cold freezer, it may tear or stick to the butter in the dough.
The ones that keep coming up.
Can I use rice instead of pie weights?
Yes, dry rice works exactly like commercial ceramic weights. It is inexpensive and conforms well to the contours of the dish.
Why does my crust always shrink?
It is almost always caused by stretching the dough when fitting it into the pan or not letting it rest long enough in the freezer before it enters the oven.
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