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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.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!