How-To Blind Bake A Pie Crust
How-to blind bake your pie crust for consistent results
There are a ridiculous amount of methods for blind baking. But why would you bother with pre-baking your pie crust? It really comes down to the type of pie. Mousse’s, cream pies, quiches, and custard pies are the types that typically call for a blind bake.
This pie crust is not only vegan and blind baked, its also gluten-free.
I tried using beans, rice, weights, poking holes (which felt a little blasphemous) and finally came across Stella from Serious Eats to the suggestion of using sugar. No fancy pie weights, no fork and no holes. Just aluminum foil and sugar.
Sugar is easily accessible. The great part, using it as a pie weight allows it to toast in the oven for additional depth in future recipes.
Once your pie dough is thoroughly chilled, the remaining process is a breeze. Lay down aluminum foil and press until it’s flush against the bottom of the pan and the side.
Leave enough of an overhang to remove the sugar with ease after the pie is done baking.
Fill the pan, with sugar, up to the brim.
Bake at 350 degrees for an hour, if using a cast iron skillet adjust the rack to the bottom ¼ of the oven. Bake for 75 minutes and voila! Perfection!
Final Thoughts and Notes:
Metal, glass, ceramic, and cast iron will generally bake at a different rate. If you’re using metal, glass, or ceramic place it in the center rack of the oven.
If using a cast iron, start by adjusting the rack to the bottom ¼ of the oven and bake for an additional 15 minutes.
Save the sugar and use it in any recipes for more depth (like my pumpkin or sweet potato pie).
Blind Bake with glass on the bottom, cast iron above, gluten free in cast iron, and the top being aluminum.
Let’s get started!
Recipe
Ingredients and tools needed:
Chilled, Prepared Pie Dough
Aluminum foil
Enough cane sugar to fill pie tin
Directions:
Preheat oven to 350 degrees
Wrap the chilled pie tin thoroughly with aluminum foil up through and past the crust. Be generous with the aluminum foil to remove sugar easier.
Fill with sugar and bake for 60 minutes alternatively, if using a cast iron skillet bake for 75 minutes .
Remove the majority of sugar with a spoon into a clean container. Slowly pull up the aluminum foil and allow the pie crust to cool.
Use according to the instructions of the desired recipe.
TIPS, THOUGHTS, & NOTES:
**Metal, glass, ceramic, and cast iron will generally bake at a different rate. If you’re using metal, glass, or ceramic place it in the center rack of the oven.
**If using a cast iron, adjust the rack to the bottom ¼ and bake for an additional 15 minutes.
**Save the sugar and use it in any recipes for more depth.
Looking for more recipes? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram and Twitter!
Did you make this?
Tag us on Instagram @kimbao_kitchen, subscribe to our email list, and be sure to follow us on social for more recipes!
