Technique: Blind Baking Crusts


You blind bake a pastry crust (without a filling) to ensure that the bottom crust will be cooked through and crisp. Without blind baking many pie fillings will cause the bottom crust to be soggy and wet. This is often used when one wants to create a cold pie with a baked crust, for example a coconut cream pie.

To help maintain the shape, place dough in the pie plate, line with foil or greaseproof (parchment) paper and fill with dry beans or pie weights to weigh down the pastry. This also helps to keep the crust from "shrinking". Some recipes call for docking the dough first, or poking holes in it with the tines of a fork. This helps keep bubbles from forming.

Don't add the chilled filling (or uncooked filling in the case of many pecan type pies) until after the crust cools.


Other names: Blind-Baking, Baking Empty, Pre-Baking, Bake Blind, Blind Baked
Translations: Blind Cepšanas crusts, Aklųjų kepimo žievelės, Blind cruste de panificatie, Blind pečenje kora, Bánh mù crusts, Blind Crusts pieczenia, Blind bakken Korsten, ब्लाइंड पाक crusts, Blind Crostas Baking, Слепой Корки выпечки, Τυφλή Κρουστά ψησίματος, قشور الخبز للمكفوفين, 맹인 제빵에 쌓여, Blind pečení krusty, Слепи печење црустс, Blind pagluluto sa hurno Crusts, 盲烘烤结壳, Les escorces Cecs Enfornar, Blind crusts Baking, Blind pečenie krusty, Croste di cottura Blind, אפייה קרומי העיוור, Blind Baka skorpor, Baking Blind remah, ブラインドベーキングクラスト, Croûtes de cuisson aveugles, Blind Backen Krusten, Blind Baking skorper, Blind Baking skorper, Las cortezas Ciegos Hornear, Сліпий Кірки випічки, Blind Leivonta sakkaa, Слепи кора печене



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