What is bake blind?

"Bake blind" refers to pre-baking a pie crust or tart shell before adding the filling. This technique is used to prevent the crust from becoming soggy from the filling. Here's why and how it works:

Why Bake Blind?

* Prevents Soggy Crusts: When you bake a pie with a wet filling, the moisture from the filling can make the crust soggy and soft. Baking the crust blind ensures it's already cooked and firm before the filling is added, preventing this issue.

* Creates a Crispy Crust: Pre-baking the crust allows it to become fully cooked and develop a crispy texture.

* Prevents Shrinking: Baking the crust blind helps to prevent it from shrinking during the final baking process.

How to Bake Blind:

1. Prepare the Crust: Roll out your pie crust and fit it into your pie pan. Trim the edges and crimp them as desired.

2. Prick the Bottom: Use a fork to prick holes all over the bottom of the crust. This allows steam to escape during baking, preventing it from puffing up.

3. Blind Baking: Line the crust with aluminum foil or parchment paper. Fill the foil with pie weights, dried beans, or rice. This helps to prevent the crust from puffing up during baking.

4. Bake at High Temperature: Bake the crust for about 15 minutes at a high temperature (usually around 400°F or 200°C).

5. Remove Weights and Bake Again: Remove the weights and foil/parchment paper and bake for another 5-10 minutes until the crust is golden brown.

Optional Steps:

* Par-Baking: You can also "par-bake" the crust by baking it for a shorter time, usually around 10 minutes, at a lower temperature. This will prevent the crust from getting too brown before the filling is added.

* Brushing with Egg Wash: After baking, you can brush the crust with an egg wash (beaten egg mixed with a little water) for a glossy finish.

Important Note: Always allow the pre-baked crust to cool completely before adding the filling. This will ensure that it stays crisp.