Placing any fruit with liquid over a raw crust will only make for a soggy crust once baked.
Baking blind or pre-baking is the process of baking a pie crust without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling like pudding or cream pies. Also a crust is blind baked if the filling has a shorter bake time than the crust. The process of blind baking a pie crust also helps prevent the crust from becoming soggy from the filling.
The pie crust is first poked repeatedly with a fork to produce small holes; this helps the steam escape and prevents the crust from bubbling up. Next the parchment paper is placed over the raw crust and then filled with pastry or pie weights. But if you don’t have these baking accessories, then dried beans or rice can be used.
After the pie crust is done, the weight or beans are removed along with the paper. The pie is filled with the prepared filling and is baked according to pie recipe instructions.
After you have prepared your pie dough, place it into a 9-inch pie pan. Use a knife to cut away any dough lapping over the sides of the pie pan.
With a fork, pock several places over the crust.
Cut a piece of parchment paper to fit the 9-inch pie pan. Place paper down over the crust. Place pie weights over parchment paper, or fill with dried beans.
Place prepared crust into a heated oven (350 degrees) for 8 to 10 minutes. Remove and allow the crust to cool about 5 minutes. Remove pie weights or beans and parchment paper.
Your crust has been blind baked and is now ready to be filled with your favorite pie ingredients.
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