So what is blind baking? How do you do it? Let's get into it! Blind baking (sometimes called prebaking) means partially or fully baking a pie or tart crust before adding filling. This ensures the ...

You ought to have all the tools in your pie baking toolbelt you can manage. Blind baking and par-baking are tools for making ...

Return the crust to the oven and bake until it is set, dry, and very lightly golden, 5 to 7 minutes more. If your pie recipe calls for baking the filling, you can add the filling to the partially ...

From sticky dough to a soggy bottom, here are five common pie-making problems and how to fix them so your crust turns out ...

Even thickened juices can sog up a crust. If you are making a custard pie of any kind (like pumpkin!) please blind bake your ...

Using this method eliminates the need for blind baking the crust. Use a deep-dish pie pan. This recipe makes enough filling for one standard deep-dish pie (1½ to 2 inches deep). If you use a ...

While most pie crusts are similar in shape ... Without the initial blind bake (whether full or partial) how can you prevent the bottom crust from getting waterlogged from prolonged contact ...

Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing or slumping. Bake until the edges of the crust are very lightly golden, 18 to 22 minutes.