#blindbake

[flakeypiedough]

This was by far my favorite pie ive made so far! This is my Valentine’s Day butternut squash pie, with freshly puréed butternut squash and basic pie dough. I had cut out each individual heart and placed them with egg wash on the crust, which was blind baked. Then I filled the pie with the filling, finished baking, and garnished with love! Or, my other heart cut outs. Either way, something I could’ve done to make this pie better was not try to pick up a piece and move it when it’s already been placed on the filling... that was extremely frustrating. Overall though, my favorite thing I’ve made this segment.

[willmreed]

Piracticing for #pi day! #314 #blindbake #willbake4food

[bk-barons]

How To: Blind Bake a Crust

Some tarts have fillings that are best served fresh and non-baked. Others have custard or curd fillings that are already cooked. How do you prepare a crust without baking the filling?

Easy. Blind bake it.  If you ever see this in a recipe, it means to bake and cool the crust separately before adding your filling. Here's how to do it:

Start by pressing your tart dough to a thickness of just under 1/4" in your tart pan. Tear a sheet of foil larger than whatever you're baking in.

Grease the foil with soft butter or cooking spray

Then, -very- gently start easing the foil into the pan, butter side down. Work slowly so you don't tear your dough. Take your time.

When the foil is in, you need to put in weight to prevent the crust from bubbling up. We have ceramic pie weights, which are widely available. However, uncooked rice or beans will do the same job

Put in enough weights to cover the bottom.

At this point, it's ready to bake for however long your recipe indicates. When you take it out of the oven, carefully lift out the foil and the weights. Then, poke the crust all over the bottom with a fork.

Throw it back in the oven as your recipe indicates until it's golden brown, crisp and delicious. Here's an extra-toasted crust with our Homemade Lemon Curd.