Some pie fillings don’ require baking, but the crust certainly does, and it’s a simple technique to blind bake a pastry crust!
Whenever I make pie, I think of Grandma Mary, my mother’s mother. Pies have always been a big thing in our family and I remember when Grandma taught me how to make my first pie dough. I was 16 and my parents had gone on vacation, a very rare occurrence, I can assure you.
We set up on the table in the breakfast nook, put all the ingredients together, gently brought the dough together and rolled it out. I think this is the only cooking experience I ever had with her, which I now regret considering the repertoire of recipes she had in her head! I didn’t realize until it was too late the importance of learning about food and recipes from family members, including my Mother-in-Law who passed away very early in our marriage. Her sisters and daughter didn’t know her secrets either.
Cherish your memories of cooking with family and remember to write down traditional recipes, even if you need to measure as you go along because they don’t!
See the How To Blind Bake a Pastry Crust Here
How To Blind Bake a Pastry Crust
- Line your pie or tart pan with the dough. Either crimp the edges or cut the crust even to the edge of the pan.
- Poke holes in dough to allow steam to escape, which prevents buckling on the bottom of the pie crust
- Place plastic wrap or aluminum foil in the bottom of the pie pan and fill with pie weights or beans about three-quarters of the way up the sides
- Refrigerate pie while preheating the oven to 375 degrees F
- Bake 20 minutes
- Remove pie weights and cool before storing
- Return pie pan to oven for another 15 minutes or until golden brown
- Pour in prepared filling.