Blind baking is a crucial technique for making cold-set pies like key lime and banana cream. This method involves fully baking the pie crust alone before adding any filling, ensuring a crispy texture. Weighing down the crust is important to maintain its shape during baking. Common substitutes for pie weights include dried beans or rice. Additionally, blending baking is often confused with par-baking, which is a different technique. Correct application of these methods is vital for a successful pie.
Blind baking is a technique used only for cold-set pies, such as key lime or banana cream. The crust is fully baked on its own before assembling the pie.
The crust must be weighed down during blind baking to keep its shape while it bakes. This prevents the crust from rising unevenly.
Dedicated pie weights are typically little balls made of ceramic or metal. Dried beans or grains of rice can be used as substitutes.
Blind baking can make or break your homemade cold-set pies. The term is often incorrectly misnamed in various pie recipes.
Collection
[
|
...
]