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