The way to Par-Bake Pie Crust

Use this web page to discover ways to blind bake a pie crust, whether or not that’s totally blind-baking earlier than including a no-bake filling, or partially baking (par-baking) the crust earlier than returning to the oven with a filling. Many pie recipes require par-baking pie crust and this tutorial supplies step-by-step directions, in addition to a useful video tutorial and loads of success ideas.

Par-baking (which can be referred to as blind baking) is an integral step in lots of pie recipes and a fundamental baking method to have in your again pocket. Basic recipes akin to coconut cream pie, pumpkin pie, and lemon meringue pie require some form of blind baking.

Par-baking pie crust sounds fairly intimidating, particularly for those who’re already nervous about making pie from scratch. I’m right here to let you know (and present you!) that blind baking pie crust is easy, and I’ve just a few ideas to assist assure success.

Why Par-Bake?

Why would you bake pie crust and not using a filling? There are just a few situations, truly. You want a par-baked or totally baked crust for those who’re making quiche, no-bake pie, custard pie, cream pie, pudding pie, or just need an extra-crisp pie crust. For those who’re making a pie that doesn’t require a baked filling, you continue to want a baked crust. Or for those who’re baking a pie with a liquid-y filling that units rapidly within the oven, like pumpkin pie, your crust might have a baking headstart.

Totally Blind Baked vs. Partially Baked

In case your pie recipe requires a baked pie shell, akin to banana cream pie, it’s worthwhile to totally bake it. However some recipes require {a partially} baked pie crust and people recipes will usually embody “pre-baking,” “partially baking,” or “par-baking” the crust within the directions. I’ll present you each strategies beneath.

Whether or not you’re totally blind baking or partially blind baking pie crust, the method is precisely the identical; it’s the bake time that differs. Totally baked pie crusts bake for longer than partially baked pie crusts.

1. Totally blind bake a pie crust for those who’re making no-bake pie like coconut cream pie.
2. Partially bake a pie crust in case your crust wants longer within the oven than the pie filling, akin to brownie pie or quiche. And if you need an extra-crisp pie crust to your apple pie, you’ll be able to partially blind bake the crust earlier than including the filling.

The way to Par-Bake Pie Crust

Whereas the concept of baking pie crust is sort of easy, there’s extra to it than simply throwing pie dough in a pie dish and baking.

Right here’s our downside: Because the pie dough bakes, the fats melts. This causes the pie crust to shrink down the perimeters of the pie dish. And because the fats melts, it creates steam. Steam is each good and dangerous. It creates DELICIOUS layers and flakes, but additionally causes the pie dough to puff up when there’s no heavy filling weighing it down.

Right here’s our reply: Crush the pie crust with one thing so it doesn’t puff up within the middle or shrink down the perimeters. Rigorously line the pie dough with parchment paper first, then add some weight. You should buy particular pie weights or you should use dry beans. I’ve additionally seen using granulated sugar and even pennies. I simply stick with pie weights. Word: 2 packs of these pie weights is certainly wanted!

You’ll bake the pie crust with pie weights till the sides set, or frivolously brown, which is about quarter-hour.

As a result of it’s coated with weights, the underside of the pie crust doesn’t prepare dinner. It’s important to return it to the oven after the sides have set. However first, dock it with a fork:

The way to Dock Pie Crust

As soon as the crust is brown across the edges, rigorously take away the parchment paper + weights, then let the crust prepare dinner a bit longer by itself. The period of time the “weight-free” pie crust bakes depends upon for those who want {a partially} baked crust or a completely baked crust.

Earlier than returning to the oven with out the weights, it’s worthwhile to prick the underside crust with a fork to stop it from puffing up. Pricking holes in pie crust can also be referred to as “docking” the pie crust.

Some bakers skip the pie weights and simply dock the pie crust from the start, however I’ve by no means had luck this fashion. The perimeters of my pie crust nonetheless shrink down. So I all the time use pie weights, take away them after the sides start to show brown, dock the crust with a fork, then return it to the oven so the underside cooks.

How Lengthy Does the Pie Crust Bake After Eradicating the Weights?

The remaining oven time depends upon whether or not you desire a partially blind baked pie crust or a totally blind baked pie crust. For {a partially} baked pie crust, bake till the underside simply begins to brown, often about 7–8 extra minutes. To totally bake a pie crust, bake till the underside and edges are browned and cooked by way of, about 15 extra minutes.

Partially baked means your crust is simply barely brown and the pie will return to the oven with a filling:

Totally baked means your pie dough is 100% cooked and prepared for a no-bake filling:

Like banana cream pie:

FAQ: Do I Must Par-Bake a Retailer-Purchased Pie Crust?

In case your recipe requires a baked or par-baked pie crust, and you’re utilizing store-bought pie dough, you continue to have to par-bake it. For instance, if utilizing store-bought crust on this brownie pie recipe, you continue to have to observe the par-baking directions in that recipe (that are the identical directions you discover beneath).

FAQ: Can I Add an Egg Wash?

Many pie recipes name for brushing the crust with an egg wash, and usually the recipes will let you know when to do this. For those who aren’t certain when, and it’s worthwhile to par-bake the crust, you’ll be able to brush the crust’s edges with an egg wash after par-baking with pie weights, and earlier than returning to the oven to bake with out the weights. That is what we do for my chai pumpkin meringue pie recipe. An egg wash is 1 egg overwhelmed with 1 Tablespoon of milk or water. Use a pastry brush.

The way to Forestall Pie Crust From Shrinking

Pie weights stop the underside crust from puffing up and assist stop the perimeters from shrinking down, however up till just lately, I nonetheless had bother with the perimeters dropping form. It was so irritating. I performed round with some strategies and now my pie crusts by no means shrink. I’ve a pleasant thick crust with a fantastically fluted or crimped form across the pie dish. And you’ll too!

2 TRICKS THAT HELP:

1. Be sure to chill your pie shell earlier than par-baking.
2. Be sure to have a thick crust on the perimeters utilizing my “dough strip” method.

Chilling the pie shell earlier than par-baking doesn’t want a lot clarification, so let me present you ways I create thick edges.

DOUGH STRIP TECHNIQUE

Roll out your pie crust dough and fill your pie dish. Seize some additional pie dough, reduce into strips, and meld the strips across the edges.

Use your fingers to work the additional strips of dough into the sides.

Now it’s all 1 uniform crust with additional thick and durable edges. My dough strip method makes use of about 1 and 1/2 pie crusts. No massive deal since my pie crust recipe makes 2 crusts. You’ll have 1/2 pie crust leftover for the subsequent time you want dough scraps.

That was plenty of info thrown at you, however I promise it’s manageable! And for those who want it, I even have a listing of my high 10 pie baking instruments.

Print