Mastering the Blind Bake
The difference between a structural disaster and a clean slice lies in how the crust is set. Master this step, and you stop worrying about weeping bottoms or collapsed sides.
Cold dough is your greatest ally.
If the fat in your dough isn't firm when it hits the oven, it will slump immediately. Always chill your shaped crust for at least 30 minutes before it touches the heat.
- 9-inch pie dish
- parchment paper
- pie weights, dry beans, or dry rice
- fork
What goes in.
- 1 discchilled pie dough
- as neededdried beans or ceramic pie weights
Setting the crimp
When lining the dish, ensure the dough is pressed firmly into the bottom corner. A gap here causes the dough to pull away and shrink once it hits the heat.
The method.
Chill the shaped dough
Place the raw, crimped crust in the freezer for 15 minutes or the fridge for 30. This firms the butter and prevents shrinking.
Dock the base
Prick the bottom of the crust repeatedly with a fork. This allows steam to escape from the base during the initial bake.
Line and weigh
Lay a piece of parchment paper over the dough. Fill it to the brim with weights or beans, pushing them against the sides to support the wall of the crust.
The primary bake
Bake at 375°F (190°C) for 20 minutes. The edges should look set and pale gold.
Remove weights
Carefully lift out the parchment and weights. If the bottom still looks wet, return it to the oven for another 5 minutes, uncovered.
Finish the color
Bake for another 5 to 10 minutes without weights to achieve an even, deep golden color across the entire surface.
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-proof seal.
When it doesn't go to plan.
Reserve your 'pie beans' in a jar; you can reuse them indefinitely for this purpose.
If the edges of your crust brown too quickly, shield them with a ring of aluminum foil.
Never add filling while the crust is piping hot; let it cool to room temperature to prevent the pastry from turning soft.
The ones that keep coming up.
Why did my crust slide down the sides of the pan?
The dough was either too warm when it entered the oven, or you didn't press it firmly into the bottom angle of the dish.
Can I use dry rice instead of pie weights?
Yes, dry rice works perfectly. Store it in a dedicated container after use; it won't be suitable for eating as a side dish afterward.