Blind baking isn't only for professional confectioners, you can do it too! If you are new to this term, then you should know that blind baking simply means partially, or sometimes completely, baking the pie crust before adding its filling. For an amateur chef, this sounds like an intricate process and it really is. But with good knowledge and practice, you'll get the hang of it in no time!
Blind baking is an effortless technique that has you baking pie crust before adding its fillings. While this might sound like a straightforward process, it's not easy to pull off for various reasons:
Thankfully, the solutions to these common blind baking problems are simple to do.
Yes, it's that easy!
If you prefer a partially baked crust for your pie, you want the bottom to look dry and flaky, but still pale. For a fully baked crust, let it name until it's bottom starts to turn light golden. The whole blind baking process should last for about 15 to 20 minutes.
Sometimes, you might find recipes that specify that you should blind bake the crust by “docking” the pie instead of using weights. Docking is simply pricking the pie crust all over with a fork. The holes make room for the steam to escape, preventing the crust from puffing up.
While docking is much easier to do, most professional chefs still prefer the weighting method because of the additional support they provide for the sides of the pie crust. You also won't have to worry that the pie filling is leaking through the holes.
There you have everything to know before blind baking pie crust. With the easy steps outlined above, you'll always achieve the perfect pie crust regardless of the recipe.