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Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. 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 ...
To blind bake (pre-cook): Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing or slumping. Bake in a 400˚F oven until the edges are lightly ...
Lighter Side. Medicare. new
Unlike the other two recipes, this one required me to blind-bake the crust before adding the filling. I found some dried lentils and rice to use as pie weights to ensure it didn't puff up too much.
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Pour the pecan filling into the prebaked crust and bake for about 35 minutes, until the filling is set. Transfer the pan to a rack and let cool completely. Cut into bars and serve.
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