helll, so im making quiche for the first time, no one in my family ever tried it but always wanted to so this is very exciting
the hiccup is im out of foil OR parchment paper, so i planed to use sugar or buckwheat as pie weights but probably cant do it without layering something??
id run to the store but for various reasons its kind of not an option rn.
any other ideas what i can use as parchment, or does anyone know how much of a problem will it actually be if i blind bake without pie weights?
thank you for your attention and good day to you all
Hey all! I'm planning on making the "No-fuss Apple Pie" from Stella's book. I have a couple questions because this is the first pie I've ever made!
- In the ingredients, it mentions the "No-Stress All-Butter Pastry Crust" on page 150. When I go through the crust recipe, it mentions blind baking it for about an hour. However, in the apple pie recipe, it mentions rolling out the dough and into the pie plate as if it's raw. Am I right in assuming that I should not do the blind baking part of it from the crust recipe, essentially stopping after the second paragraph of it, and then picking up with the raw dough at the start of the apple pie recipe?
- If I wanted to make an apple crumb pie instead of the traditional apple pie, would this recipe still work with replacing the top crust with a crumble, maybe the Snickstreusel on page 48? If so, what adjustments would I have to make, especially for baking. Would it burn if it simply add the crumb topping when I go to bake the pie?
Happy Thanksgiving to all!
Talking with my mom this Thanksgiving and she mentioned her grandma used to make her pie crusts with beans as weights! I know its called blind baking, but she had a special bag she used to fill with the beans and we don't know what the bag is called! Anyone??
I work in an office with windows in the ceiling. From midday for about 2 hours I'm blinded, cooked and cannot see my monitors without straining my eyes. After the sun has passed my eyes suddenly feel relieved.
Having had brief chats with the office mangers requesting blinds, the answer is no. I'm mainly concerned that is may cause long term eye damage . What should my next steps be? I'm not the only one affected by this, but at this time of year I'm getting hit the most.
This is done during par baking before I remove the weights and add frangipane cream later.
Like it says in the title, I've used some rice to blind bake some pastry, and I want to know if I'll be able to cook it as usual after it's been roasted?
I normally use clingfilm and rice or baking beans but doing it for 20+tins gets so tricky and tedious as they are so small. Thanks
I’ve tried lining my tarts with baking paper and aluminium before adding rice to blind bake. With baking paper, it’s stiffer and the crinkles of the paper makes the sides of my tart look wrinkly after baking. Also, the tart doesn’t bake as well, not sure if it’s because less heat is conducted by the paper.
With aluminium foil, my tart bakes well, but damn foil keeps getting stuck. Lifting the foil after partially baking today has left my crust with a giant hole at the base today.
What am I doing wrong? How do I keep aluminium from sticking or what else should I try lining my tarts with? Help please!
Is it necessary to blind bake a pie crust that's going to be used for quiche in a cast iron pan?
Hello Thanksgiving cookers,
I am making an improvised sweet potato pie, and I feel like every year I bake this thing I wonder if it is necessary or would improve the results if I stuck the crust in the oven to pre-bake before adding the filling. If it matters, it's a frozen premade crust that I'm rolling out.
Beyond my particular case, is there a general rule about what situations call for a blind bake? Is it better for fruit pies with a lot of liquid released during the cooking process? Or for very liquidy fillings like quiche? Would be glad to not have to guess anymore when I'm making my own recipes.
Thank you!
My pie crust ended up shirking during blind baking and I’m not sure where I went wrong.
Here’s what I did: I made pie dough and let it rest in the fridge overnight. The next day I rolled the dough out, placed it into the pie plate, crimped the edges, and let it rest for 1hr in the fridge. After that I blind baked it. My pie crust shrunk and the crimped edges were gone. I made sure my dough was cold before putting it in the oven.
I've been trying to blind bake my pie crusts to avoid our old foe, the soggy bottom. When I do this, I have an issue getting the top crust (which is raw) to stick to the blind-baked bottom crust when I decorate the pie. Does anyone else have this issue or have any advice?
Hi,
So I have my all-butter piecrust ready to bake in a deep stoneware pie plate. It's cold (was in freezer for a few min prior). The oven is pre-heated at 425 (higher than my later baking temp). I have my pie weights and parchment. I am making a quiche.
Do I:
A:
- liberally dock the cold pie crust, put the parchment and pie weights on, then proceed to bake for 15 (?) min, remove weights, resume baking for another 5-7 min or so (or until golden brown and crisp for full blindbake), then fill and bake at a lower temp (350) for however long until golden brown
Or
B:
- put the parchment and pie weights on, bake for 15 (?) minutes, remove weights, dock the pie crust all over at this point, bake for 5-7 min or so (or until golden brown), then fill and bake at lower temp for however long until golden brown
Just asking because I tried to do B but my crust actually bubbled up quite large in the center (one huge steam bump) despite my docking after removing the weights. I felt it was hard to dock it and poke holes properly since the crust was warmed up and kinda soft texture wise with melted butter everywhere. However, I was just following what most blind-baking guides seem to suggest.
I ended up poking holes through the bubble and deflating it, then filled and baked and it still turned out ok, though I felt the bottom could've been crisper / more cooked through. The sides and fluting of the pie did stay nice and put (no sliding), it was just the bottom that puffed up. Been reheating in toaster oven and the add'l baking time seems to help crisp the bottom up, but I'd still like to know how to prevent the bubbling.
Did I not dock enough? Was the pie not cooked enough before I removed the weights (it looked solid but wasn't anywhere near golden yet)? Could the thickness of the dough when rolled affect it? Does the order of when to dock really even matter? Am I missing something else entirely?
Any insight on how to create perfectly flaky golden crust welcome. Thanks!
I'm going to make an apple pie later this week, and I was wondering whether or not I should blind bake the bottom first. I've never done it before with fruits pies, but I've read a few articles and watched a few videos that suggest blind baking so that the bottom doesn't get soggy. Is it best to blind bake a fruit pie?
I'm making a double-crusted apple pie later today. To prevent the bottom from getting soggy, which happened last time I made an apple pie, I was going to blind bake the bottom crust. I'm using this Serious Eats recipe, which says to blind bake at 350F for 60-75 mins for blind-baked crusts but to "use as directed" by the recipe for double-crusted pie crusts. This Food52 article says 425F for 12-15 mins, but this Serious Eats article says high temperatures can cause the crust to shrink.
I'm confused about what to do since I feel like I'm reading conflicting tips. What temperature and how long would you blind bake the bottom crust? Is there a chance I burn the bottom crust (if it is baked too long in the blind bake) when I bake the pie with the filling and the top crust?
Hi, I'm just starting out making pies. Does a pumpkin pie require blind baking the crust before baking again with the filling? I've baked the raw dough with the filling in cupcake tins for mini pies and they came out nice, but is it different for a full sized 9"-12" pie? All advice is welcome.
I used this recipe from serious eats: https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
I used a slightly smaller pie pan than the one asked for in the recipe, but I didn't use all of the dough. I noticed that the pastry was probably a bit too crunchy, and the pastry on the base was much thinner than expected.
I'm guessing the problem is either baking for too long, putting too much weight on the pie, or not greasing the foil? The recipe doesn't mention the last one but it seems plausible.
Hi! I'm planing on baking some pies this week and I've discovered this recipe that looks pretty easy for the crust: https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
Just wondering, because I want to make smaller pies, I should adjust the baking time of the crusts since they'll be smaller right? I think this pie crust recipe is for 9-inch pies and I wanted to make something smaller like.. 5 inches or so... If so, how long should I really be baking it for?
Thought I could ask some experts for this sort of advice. Thank you!
What could've caused this? I was making a smaller pie than the recipe but nothing else was changed.
With a ready made pie crust do you need to blind bake it or is the point so it's ready with the filling in it? I'm going to make a Dutch apple pie.
