Blind Baked Pie Crust Recipes

HOW TO BLIND BAKE A PIE CRUST

Steps:

• Pre-heat your oven to 350°F: Make sure you are starting with a frozen pie crust, not defrosted. Your pie crust should been in the freezer for at least 30 minutes, preferably an hour.
• Bake: Bake at 350°F for 45-50 minutes if making a crust for a pie that you will cook further, like a quiche. Bake for 60 to 75 minutes if making a crust for a pie that will need no further baking.
• Remove from oven: Remove the pie shell from the oven. Using the excess foil on 2 sides of the pie shell, lift out the pie weights from the pie shell. Let the pie weights cool. Store them for future use. Note: When baking a pie with your pre-baked pie crust, I recommend protecting the rim from getting over-baked with aluminum foil or a pie rim protector.

HOW TO BLIND BAKE A PIE CRUST

Steps:

• Roll out your pie dough, place in pan, trim or crimp edges. If you need a recipe, type "Pie dough" into the search window for recommendations.
• Place a piece of parchment paper or an opened up round coffee filter in the bottom of the pie.
• Pour in the pie weights, dried beans or raw rice to fill the pan up about half way. Chill in the fridge for about 30 minutes (this helps prevent shrinkage).
• Preheat oven at 375 deg F.
• Bake for 20 min., remove from oven.
• Remove the paper and the weights. Save the weights for next time - the rice or beans should not be cooked.
• If you need a partially baked crust (if the filling is going to be baked in the crust), check that the bottom is dry and flaky, but still pale. If it looks moist, return to the oven for a few more minutes.
• If you need a fully baked crust, as for a cream pie, prick the bottom with a fork, and return to the oven for 10 to 15 minutes, or until the crust is golden brown.