Mastering the Blind Bake
The difference between a crisp, golden crust and a limp, doughy mess comes down to this one technique. Once you understand the physical transition of the butter and flour, you will stop worrying about sliding fillings and uneven browning.
Cold dough is your greatest ally.
If the butter in your crust warms up before it hits the oven, the shape will slump and the texture will turn greasy instead of flaky. Chill the formed shell in the freezer for at least twenty minutes before you start.
- 9-inch tart pan or pie dish
- Parchment paper
- Pie weights or dried beans
- Fork
What goes in.
- 1 discchilled pie or tart dough
The Docking Method
Use a fork to prick holes across the bottom of the dough shell. This creates escape routes for steam, preventing the base from puffing up into a dome while it bakes.
The method.
Chill the shaped dough
Line your pan with the rolled-out dough, pressing it gently into the fluted edges. Trim the excess and place the pan in the freezer for 20 minutes to firm up the fat.
Prepare for weight
Cut a circle of parchment paper larger than the pan. Lay it inside the chilled shell and fill it to the brim with pie weights or dried beans, pressing them firmly against the walls of the dough.
Initial bake
Bake at 375°F (190°C) for 15 to 20 minutes. You want the edges to look set and light blonde in color.
Remove weights
Carefully lift out the parchment and weights. If the bottom still looks raw, return the shell to the oven for another 5 minutes to dry out.
Final color
If you need a fully baked shell, continue baking for 5 to 10 minutes until the bottom is pale gold and feels firm to the touch.
Other turns to take.
Egg Wash Finish
Brush the shell with a beaten egg yolk during the final 5 minutes of baking to create a moisture-proof seal.
When it doesn't go to plan.
Always use the bottom rack of your oven to ensure the base browns effectively before the edges burn.
Do not discard the dried beans used for weights; keep them in a jar labeled 'baking only' to reuse for years.
If the edges of your crust darken too quickly, cover them with a ring of aluminum foil halfway through the bake.
The ones that keep coming up.
Why did my crust shrink down the sides of the pan?
This happens when the dough is stretched while being placed in the pan or if the dough wasn't chilled long enough. Always let the dough relax into the corners without pulling.
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