Bake Blind
Blind baking also known as pre baking serves a number of purposes.
Bake blind. This creates a stronger crust that can hold moist filling without getting soggy. Baking blind is a method of cooking a pastry case before adding the filling in order to prevent the bottom from becoming soggy. If you ve ever struggled to bake a picture perfect pie you may be forgetting one key step.
Secondly you would blind bake a crust when making a cream pie or chiffon pie because those types of pies are not baked at all. It gives the crust a head start over the filling and gives you more control over how the crust is baked. First you might want to blind bake a pie crust when the pie filling takes less time to cook than the crust itself.
In one technique the pie crust is lined with aluminium foil or parchment paper then filled with pastry or pie weights sometimes called baking beans to ensure the crust retains its shape while baking pie weights are available as ceramic or metal beads but rice dried peas lentils beans or other pulses can be used instead. The pastry is lined with a cartouche that s weighted down. Blind baking or pre baking is the best way to avoid the dreaded soggy pie crust.
Blind baking the crust. Baking blind is a method of cooking the pastry of a quiche pie or tart before you add the filling otherwise the theory goes the pastry doesn t cook while the filling does and you end up with a soggy mess. Blind baking is the process of pre baking a pie crust or tart shell before its filling is added.
If you want to learn to blind bake see step 1 to get started today. Baking blind sometimes called pre baking is the term used to describe the process of baking a pie tart or flan base with pastry usually shortcrust pastry without the filling. The technique of blind baking a pastry base is necessary if you are going to fill the case with raw or wet fillings such as the egg mixture for a quiche or a cake mixture such as in a cherry frangipane.
Learn how to pre bake a crust for quiches custard pies and cream pies this process is also known as blind baking blind baking a pie crust prevents soggy pie bottoms by partially baking the crust before the liquid filling is added. Blind baking can be accomplished by different methods. It s also useful when filling needs less time to cook than the pastry.
To blind bake wrap rolled out pastry around a rolling pin then gently unroll it over a prepared tart tin pressing the pastry into the base and sides of the tin.
