Pie Crust Boot Camp: Ep. 7 How to Blind Bake a Pie, by In the Everyday Kitchen on YouTube. 1 min 23 s.
- Video length
- 1 min 23 s
- Time to do it
- 30 minutes
- Difficulty
- Easy
- Steps
- 9
What you need
Steps
Heat the oven to 200 C (400 F) so it is fully hot before the pastry goes in.
Chill the lined tin in the fridge for 15 minutes. Cold pastry holds its shape and shrinks less.
Prick the base all over with a fork, about 2 cm apart, so steam can escape.
Scrunch up a sheet of parchment paper, flatten it again, then press it into the pastry case, pushing it right into the corners.
Fill the paper to the top with pie weights, dried beans or rice. Spread them to the edges so the sides stay upright.
Bake for 15 to 20 minutes, until the edges look set and pale gold.
Lift out the paper and weights by the corners. They will be hot, so use a spoon or oven gloves.
Return the case to the oven for 5 to 10 minutes for a part baked shell, or 10 to 15 minutes until golden all over if the filling needs no cooking.
Set the tin on a rack and let the case cool before adding filling.
Tips and common mistakes
Do not stretch the pastry when you line the tin. Stretched dough springs back and pulls away from the sides.
Use enough weights to fill the case right up. A thin layer lets the base puff up and the sides slide down.
Brush the inside with beaten egg before the second bake to seal it against wet fillings.
Press any small cracks with a scrap of raw pastry while the case is still warm.
Questions
Can I blind bake without pie weights?
Yes. Dried beans, rice or even a smaller tin nested inside the case will hold the pastry down. The beans are then spent and not good for eating.
How do I know when the crust is done?
It should look dry and matte, not shiny or grey, with golden edges. For a fully baked shell, the base should be golden too, not just the rim.
Do I have to blind bake every pie?
No. Only for pies with no-cook or wet fillings, or when the filling bakes for less time than the crust needs.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
