BLIND BAKING PIE PASTRY
Blind baking is baking an unfilled pie shell. Sometimes recipes call for partially baking the pie crust. For custard filled pies however you will need a fully baked crust. The only difference between partially baked and fully baked pie crust is a few extra steps. Prepare the pie pastry. Traditional pie pastries work differently, but I always found them doughy. Mine is a simple recipe, healthier than shortening based pastries and guaranteed to produce a flaky pastry each and every time. I never had a better pie pastry than my own.
• Preheat the oven to 425F.
• Make half a batch of pie pastry.
• Roll out the dough on a floured surface.
• Place the dough into the pie pan.
• Avoid stretching the dough.
• Make a flouted edge or press with a fork.
• Trim the overhanging edge with a pair of kitchen shears.
• Using a fork, prick a few holes into the bottom.
• Some people chill the pie crust before baking. This is to stop the pastry from shrinking. Actually I like it if the edge shrinks back a little; the pie is then less doughy and the edge is less likely to fall off when sliced.
• Next line the pie crust with parchment paper or aluminum foil and fill it with pie weights or with dry beans. I keep a bag of dry beans for this.
• Place the crust in the preheated oven and bake for 10-15 minutes.
• Remove from the oven and let the pie cool down with the weights. This is the partially baked pie crust.
• For a fully baked pie crust, lift out the weights and gently cover the fluted edge with aluminum foil.
• Put the crust back into the oven for 10 to 15 minutes or until the bottom is golden.
• Keep an eye on it, if the bottom inflates, don’t poke it with a fork; you could poke a hole into it. Instead take it out and gently place the weights inside for a few seconds. This will lower the inflated parts.
• Take out the weights and put the crust back into the oven to finish browning.
- I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!
All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.
- CHEF’S SALT
- DEVILED SPARERIBS
- CAULIFLOWER RICE
- BLIND BAKING PIE PASTRY
- LEMON MERINGUE PIE
- STIR FRYING WITH BABY BOK CHOY
- SWEET AND SPICY PORK ROAST
- HONEY WAFERS
- POTATO FLATBREAD
- LARDED POTATOES - ZSÍROS KRUMPLI
- PEANUT BUTTER CHOCOLATE CHUNK COOKIE BARS
- BREADED CAULIFLOWER - RÁNTOTT KARFIOL
- SOUR CREAM BLUEBERRY TEA CAKE
- PUFF PASTRY WITH CHOCOLATE
- HAZELNUT SHORTBREAD
- ▼ April (16)
- ► 2013 (106)
- ► 2012 (290)
- ► 2011 (179)
- ► 2010 (203)