Blind baking, or pre-baking, does not mean that you’re baking with a blindfold on. To blind bake a pie crust means you bake it naked, without its filling. The most common way to ward off a soggy pie crust is by a process called blind baking. The pastry is lined with a cartouche that's weighted down. Blind baking the crust until it’s half-baked … . These weights are usually referred to as baking beans. A recipe may call for blind baking if the filling itself is not baked (say, a cooked custard or a filling that sets when it’s chilled). Or, you may blind bake a pie crust for a pie that has an especially wet filling, so that the crust gets a head start on crisping up and is less likely to be soggy. Easy step by step instructions .

This technique is a simple way to poke holes in the pastry dough. Blind baking is an integral step in many pie recipes and a basic technique to have in your back pocket. In fact, a lot of pie recipes don’t require it at all.

They are important as they help to keep the pastry in shape as it cooks. But before we get there, let me teach you how to blind bake pie crust. Because a wet filling, such as custard, keeps the pastry from baking correctly, blind baking ensures that the pastry will be crisp and flaky. The oven needs to be pre-heated and, at the same time, you should pre-heat a good solid baking sheet on the centre shelf. Which is why I’m filling this post under my Baking Basics section. Then pop the pastry case in to pre-bake for 20-25 minutes or until it is turning golden brown. Baking blind (sometimes called pre-baking) is the term used to describe the process of baking a pie, tart or flan base with pastry, usually shortcrust pastry, without the filling.. The temperature for pastry is usually gas mark 5, 375 F (190 C), but you should always refer to the particular recipe. There are two times when blind baking is necessary: when we’re making a custard pie or when the pie filling is unbaked. When you bake an empty tart shell prior to adding a filling, you are baking the crust blind.
Usually, this technique is used when blind baking a pie crust before filling. In one technique, the pie crust is lined with aluminium foil or parchment paper, then filled with pastry- or pie weights (sometimes called "baking beans") to ensure the crust retains its shape while baking.Pie-weights are available as ceramic or metal beads, but rice, dried peas, lentils, beans or other pulses can be used instead. To be honest, blind baking isn’t always necessary when making pies. What is blind baking, why is it done, what is its importance, is it necessary and how do you achieve it? Use of the expression was much more common in the UK, at least as found through the first decade of …

To "dock" a pastry means to prick a pie crust with a fork before baking.

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