How to Blind-baking

What You Need to Know

Baking blind is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling, in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling.

Steps

1. 1.

   Quiche Lorraine (France): Prevents soggy crust from egg custard filling

2. 2.

   Key Lime Pie (USA): Allows use of no-bake citrus filling

3. 3.

   Banoffee Pie (UK): Creates stable base for cold toffee and banana layers

Common Mistakes