Everyone loves a good pie. I always have a couple of packs of Carême ready-rolled pastry in my freezer for quick pies and tarts.
A pot pie is the quickest and easiest pie to make as the ingredients go into a dish and are topped with pastry to give a crisp lid.
Sometimes, however, you want a pie with a pastry base, and that’s when you need to know how to blind bake a pie crust.
Baking the pastry before adding the filling guarantees a crisp bottom crust, but if you bake it uncovered, it may puff up too much to hold the filling properly.
So it’s generally blind baked, which means covered with baking paper that’s weighed down to prevent it puffing up.
If you don’t have pastry weights, use dried legumes, rice or even coffee beans to weigh it down.
You’ll need:
Here’s how to blind bake a pie crust (scroll down for a step-by-step video):
Now you know how to blind bake a pie crust you can make Pecan Pie with Maple Cream. Or shortcut and make Chicken & Vegetable Pot Pie, Seafood Pot Pies, Mushroom & Cheese Pies, Bacon & Egg Pie or Apple & Almond Pies that don’t need blind baking.
Share page on:
Share page on:
