Tala Ceramic Baking Beans - Reusable Heat Resistant Blind Weights - Oven Beads for Pies, Tarts, and Pastry Crusts - Baking Accessories - Approx. 700g

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It involves piercing the surface of the pastry dough all over with a fork to produce many small holes before setting it in the oven. When a pastry case is filled with a custard or liquid filling, it is difficult to get the pastry cooked through by the time the filling is set. A sheet of parchment paper or aluminum foil is placed over the crust and the weights are then placed on top. The sugar will also help to absorb any moisture from the dough, which will prevent your crust from becoming soggy. When blind baking, the pie crust is lined with parchment paper and then filled with uncooked beans or rice, and then baked.

Or perhaps you do not want to bake your filling at all – from chocolate pudding to fresh fruit tarts, there are many occasions when a cold filling is added to a pre-baked crust.

You'll want to prick the bottom of the crust to prevent air bubbles before you put it in for the second amount of time. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you.

Blind baking is actually a rather simple process to master once you understand the reasons for doing it and the steps involved.Additionally, the casserole dish will not absorb the heat of the oven like some other materials, so it will not cause the dough to become overcooked.

Follow the advice above and you should be baking perfect pie crusts every time, no matter your choice of pie weights! Other fillings may require only a short period of baking or a lower temperature than the crust, and so the crust will need a head-start if it is to become crisp.It gives the crust a head-start over the filling, and gives you more control over how the crust is baked. The best part about using carrots as your blind baking weights is that they won’t stick to your crust like plastic ones do!

This one is pretty self-explanatory: if you don’t have enough baking beans to fit in your pie dish, just use another smaller dish and put it on top of your pie dish.

After baking blind, check the pastry carefully for little holes at the edges or cracks up the sides, which can cause leakages. At this stage, some chefs apply an egg wash to the crust to prevent it from absorbing moisture from the filling. If there is no suggested temperature, or you are making this up as you go, heat the oven to medium heat (approx.