Can you blind bake a pie crust today to use tomorrow?

Steps:

1. Prepare the Crust: Make your pie crust according to your favorite recipe.

2. Blind Bake:

* Pre-bake: Preheat your oven to 375°F (190°C).

* Line the Crust: Fit the pie crust into your pie plate and trim the edges.

* Blind Bake: Line the crust with parchment paper or aluminum foil, making sure to push it down into the corners. Fill it with pie weights (dried beans, rice, or ceramic pie weights work well) to prevent the crust from puffing up.

* Bake: Bake for 15-20 minutes, or until the crust is lightly golden brown.

* Cool: Remove the pie weights and parchment paper/foil. Let the crust cool completely before storing.

3. Store: Wrap the cooled pie crust tightly in plastic wrap and refrigerate for up to 2 days.

Important Notes:

* Don't overbake: The crust should be lightly golden, but not too brown.

* Cool completely: Allowing the crust to cool completely will prevent condensation from forming, which could make the crust soggy.

* Filling: When you're ready to use the pre-baked crust, fill it with your desired pie filling and bake according to the filling's recipe instructions.

Let me know if you have any other questions! 🥧