Blind-baking (sometimes called "pre-baking") is the process of
bakingBaking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, and cookies. Such items are...
a pie crust or other
pastryPastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs. Small cakes, tarts and other sweet baked goods are called "pastries"....
without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies) or when the filling has a shorter bake time than the crust. Blind baking a pie crust also helps prevent the pie crust from becoming soggy from its filling.
Generally, the pie crust is lined with
tin foilTinfoil or tin foil is a thin leaf made of tin.Actual tin foil was superseded by cheaper and more durable aluminium foil after World War II, and aluminum foil is sometimes confused with "tin foil" because of its similarity to the former material....
or parchment paper, then filled with dried peas, lentils, beans or other
pulsesFor other uses, see Pulse A pulse is an annual leguminous crop yielding from one to twelve grains or seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization , is reserved for crops...
, or with ceramic "
baking beansBaking beans are round balls, often ceramic, that are used in the blind-baking of pastry instead of peas, beans or rice. When baking the pastry is covered by baking paper and the beans are then placed on top of the paper; the beans allow the even distribution of heat through the pastry to allow it...
", so that it will keep its shape when baking.
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Blind-baking (sometimes called "pre-baking") is the process of
bakingBaking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, and cookies. Such items are...
a pie crust or other
pastryPastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs. Small cakes, tarts and other sweet baked goods are called "pastries"....
without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies) or when the filling has a shorter bake time than the crust. Blind baking a pie crust also helps prevent the pie crust from becoming soggy from its filling.
Generally, the pie crust is lined with
tin foilTinfoil or tin foil is a thin leaf made of tin.Actual tin foil was superseded by cheaper and more durable aluminium foil after World War II, and aluminum foil is sometimes confused with "tin foil" because of its similarity to the former material....
or parchment paper, then filled with dried peas, lentils, beans or other
pulsesFor other uses, see Pulse A pulse is an annual leguminous crop yielding from one to twelve grains or seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization , is reserved for crops...
, or with ceramic "
baking beansBaking beans are round balls, often ceramic, that are used in the blind-baking of pastry instead of peas, beans or rice. When baking the pastry is covered by baking paper and the beans are then placed on top of the paper; the beans allow the even distribution of heat through the pastry to allow it...
", so that it will keep its shape when baking. Metal or ceramic
pie weights are also used. After the pie crust is done, the pulses are replaced with the proper filling.
Blind-baking also helps to form a nice pastry case for the filling as it has already been partially formed from blind-baking.
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