How to blind bake a pie crust

blind-bake

In some cases, it’s necessary to blind-bake (pre-cook without any filling): when the filling is quite liquid and risks becoming excessively wet or if the filling shouldn’t be cooked: strawberry pie for instance…

 

Ingredients

  • one pie crust
  • dried vegetables: rice, wheat, lentils, dry beans, pumpkin seeds, chick peas or ceramic small balls
  • Baking parchement paper

Instructions

  • Prepare you pastry and spread it. Lay it in your mould
  • Prick with a fork all over
  • Cover it with a baking parchment paper
  • Lay dried vegetables. Their weight will prevent the pastry from inflating
  • You can also cover the pastry with a smaller mould if you prefer
  • Bake for 20 minutes at 356°T / 180°C
  • Remove the dried vegetables (you can keep them on purpose for next time) and the paper and fill with the garnish of your choice