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Bake at 375 degrees Fahrenheit for 25 to 30 minutes, the sides of the crust should be set and lightly golden. Remove the pie weights and paper. Bake until golden on bottom.
You only need to blind bake it at 350° F for 10 minutes (par-bake) or 12 to 15 minutes (blind bake) before filling as desired and diving in! Read the original article on Better Homes & Gardens ...
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 ...
Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. [1] Blind baking is also used to keep pie crust from ...
It may sound intimidating, but blind baking is a super simple process that guarantees a perfectly crispy pie crust, no matter the filling. This step-by-step guide is all you need!
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Cinnamon, nutmeg and ginger spice canned pumpkin in this classic Thanksgiving pie recipe. Blind-baking the crust ensures a crisp pastry to contrast the smooth custard filling.
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