How To, Pies & Tarts

How to Blind Bake Pastry

Blind bake your pastry to help keep your bottom crust crisp.  It’s quick and easy, and is such a great skill to know.  It also comes in handy when you’re making a pie with a filling that doesn’t need to be baked, like chocolate pudding pie.

Basically, blind baking is pre-baking your pastry without any filling inside.  This pre-bake solidifies the pastry and creates a bit of a crust before the filling is put on top.

Start with your pastry already in your pan.  Make sure it’s been chilled, about 10 minutes in the fridge, until the pastry is quite firm.  Then, prick the base all over with a fork.  This helps keep the pastry from puffing up in the oven.

How to Blind Bake Pastry: a simple way to help avoid a soggy bottom to your pie. | www.savortheflavour.com

Crumple up a sheet of parchment paper large enough to line the pan.  Then, smooth it out and lay it on top of the pastry.  Pour in a large pile of dried beans to weigh down the pastry.

How to Blind Bake Pastry: a simple way to help avoid a soggy bottom to your pie. | www.savortheflavour.com

Now, you’re ready to bake!  Your recipe will often give you the oven temperatures and times to bake your pastry, as they will vary depending upon what kind of pastry you are using.  Sweet pastry is typically baked at a lower temperature and often less time than ordinary pastry, as its higher sugar/butter content makes it brown faster in the oven.  When you preheat your oven, make sure to put a dark, heavy cookie sheet in the middle of the oven to heat.  If you bake your pastry on top of this, it will help the bottom brown better.  It also provides an easy way to remove it from the oven!

Regardless of your baking times and temperatures, bake your pastry with the parchment and beans on top.  This sets the pastry so it’s not soft anymore, like the left side of the photo below, where the pastry is ‘just set’.  Then, remove the paper and beans, and bake again until either partially or fully baked.  This crisps up the pastry and turns it a pale brown.

If you’re baking the pastry with a filling inside, make sure your pastry is only partially baked when you blind bake it.  However, if your pie filling doesn’t need to be in the oven again, make sure your pastry is fully baked, like the right side of the photo below.  An indication of a fully baked pie is that the pastry is shrinking away from the sides of the pan, as you can see in the photo.  Also, the pastry will be a lovely golden brown and smell wonderful!

How to Blind Bake Pastry: a simple way to help avoid a soggy bottom to your pie. | www.savortheflavour.com

Once your pie and filling is baked, cool it on a wire rack, then remove it from the pan if you’re using a loose-bottomed tart pan.  This will also help prevent a soggy bottom!

Print
How to Blind Bake Pastry: a simple way to help avoid a soggy bottom to your pie. | www.savortheflavour.com

How to Blind Bake Pastry


  • Author: Emma

Instructions

Start with your pastry already in your pan.  Make sure it’s been chilled, about 10 minutes in the fridge, until the pastry is quite firm.  Then, prick the base all over with a fork.  This helps keep the pastry from puffing up in the oven.

How to Blind Bake Pastry: a simple way to help avoid a soggy bottom to your pie. | www.savortheflavour.com

Crumple up a sheet of parchment paper large enough to line the pan.  Then, smooth it out and lay it on top of the pastry.  Pour in a large pile of dried beans to weigh down the pastry.

How to Blind Bake Pastry: a simple way to help avoid a soggy bottom to your pie. | www.savortheflavour.com

Now, you’re ready to bake!  Your recipe will often give you the oven temperatures and times to bake your pastry, as they will vary depending upon what kind of pastry you are using.  Sweet pastry is typically baked at a lower temperature and often less time than ordinary pastry, as its higher sugar/butter content makes it brown faster in the oven.  When you preheat your oven, make sure to put a dark, heavy cookie sheet in the middle of the oven to heat.  If you bake your pastry on top of this, it will help the bottom brown better.  It also provides an easy way to remove it from the oven!

Regardless of your baking times and temperatures, bake your pastry with the parchment and beans on top.  This sets the pastry so it’s not soft anymore, like the left side of the photo below, where the pastry is ‘just set’.  Then, remove the paper and beans, and bake again until either partially or fully baked.  This crisps up the pastry and turns it a pale brown.

If you’re baking the pastry with a filling inside, make sure your pastry is only partially baked when you blind bake it.  However, if your pie filling doesn’t need to be in the oven again, make sure your pastry is fully baked, like the right side of the photo below.  An indication of a fully baked pie is that the pastry is shrinking away from the sides of the pan, as you can see in the photo.  Also, the pastry will be a lovely golden brown and smell wonderful!

How to Blind Bake Pastry: a simple way to help avoid a soggy bottom to your pie. | www.savortheflavour.com

Once your pie and filling is baked, cool it on a wire rack, then remove it from the pan if you’re using a loose-bottomed tart pan.  This will also help prevent a soggy bottom!

Save

Save

Save

Save

Save

Save

Save

Save

Leave a Reply

Your email address will not be published. Required fields are marked *