Blind-baking

Blind baking is a cooking process where a pie crust or other pastry shell is baked separately from its filling. This technique is often used when the filling requires less cooking time than the crust, or when the filling is not to be cooked at all.

Etymology

The term "blind baking" is derived from the French word biscuit, which means "twice cooked". This refers to the process of baking the crust separately before adding the filling and baking it again.

Process

Blind baking involves lining the pastry shell with parchment paper or foil, then filling it with pie weights or dried beans to prevent the crust from puffing up during baking. The crust is then baked until it is partially or fully cooked, depending on the recipe. Once the crust is ready, the weights and lining are removed, and the crust is filled and baked again if necessary.

Uses

Blind baking is commonly used in recipes for pies and tarts where the filling is either uncooked or cooked separately. This includes recipes such as lemon meringue pie, chocolate tart, and quiche.

Related Terms

• Pie weights: Small ceramic or metal balls used to weigh down a pie crust during blind baking.
• Parchment paper: A heat-resistant, non-stick paper used to line a pie crust during blind baking.
• Foil: A thin sheet of metal used as an alternative to parchment paper for lining a pie crust during blind baking.
• Quiche: A type of pie with a savory filling, often made using the blind baking technique.
• Tart: A type of pie with a sweet or savory filling, often made using the blind baking technique.

Blind-baking Resources
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