Blind Baking: The Secret Behind The Perfect Pie Crusts

If you’ve ever tried your hand at baking, you know that to get things right requires an almost scientific precision. One gram off or one minute too long, your entire plan goes up in smoke. That’s because, unlike cooking, baking requires a particular approach with measurements being honed to perfection over decades. If you’ve ever made a pie or a quiche that came out with a soggy bottom, we bet you forgot one of the tricks of the trade – blind baking.

Blind baking refers to a method of cooking pastry before adding the filling to ensure the crust stays crisp and firm when you add the liquid. After shaping and crimping the pie dough into a tart pan or pie dish, you’ll then grease it or better yet, line it with parchment paper before weighing it down with pie weights. This doesn’t mean you need to run out and buy some fancy pie weights though. Rice or dried beans will do the job well, just remember they won’t cook properly after being baked. 

Another step that’s often included is the ‘docking’ of the pastry. This is where the base of the crust is pierced with a fork in order to allow the easy escape of any steam rather than trapping in the moisture and sogginess. 

With these tips, you’re all set to make a delicious pie crust and top up with the fillings of your choice. Happy baking!

Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup very cold butter, cut into 1/2-inch cubes (2 sticks)
  • 4 to 8 tablespoons ice water

Method:

  • Add 1 ½ cups flour, salt and sugar (optional) to a medium bowl. 
  • Stir 2 to 3 times until combined.
  • Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
  • Rub the butter and flour lightly between your fingers until it forms a consistent crumb.
  • Add remaining 1 cup of flour. Work it together further until the dough lookscrumbly with pea-sized pieces.
  • Sprinkle ice water over the mixture a little at a time. 
  • Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. 
  • If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until the dough comes together.
  • Remove the dough from the bowl and place it in a mound on a clean surface. 
  • Work the dough just enough to form a ball. 
  • Cut the ball in half then form each half into discs. 
  • Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. 
  • Remove the dough from the freezer and roll it out to a size 2 inches larger than your baking dish.
  • Pierce the base with a fork in a few places to allow airflow and prevent bubbles.
  • Cover the pastry with baking paper or butter paper
  • Fill with baking beans, rice, or lentils.
  • Place in a 210ºC oven for about 12 minutes for a sweet pastry, or 15 minutes for a savoury one.
  • Remove and allow to cool before adding your desired filling.