How To: Blind Bake a Pie Crust – A Revelation!
For years, my crust always seemed to slump on me in the oven, especially my once-a-year pumpkin pies! For a long time, I just assumed it was the all-butter dough’s fault. However, this was not the case. I’ve now borrowed a technique from Cook’s Illustrated for a blind-baked quiche lorraine. Cook’s Illustrated includes details on how to gently press pie weights into the corners of the pastry shell and also to completely fill the crust dough with weights. Like, up-to-the-very-edge-of-the-crust fill! I finally decided it was time to go all-in and up the amount of pie weights I usually use. Like magic, no slumping. My baking gear drawer now includes a permanent big ‘ol bag of dried beans, so I’m not tempted to skimp on the volume, like before. Just don’t forget to line your uncooked pie dough with parchment paper or foil before adding your beans (or pie weights). Once baked, gently grab corners of paper or foil and lift weights out of pie pan to save for next time.