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Pastry Chef Rochelle Cooper, who creates sweet masterpieces at The Duck & The Peach, La Collina, The Wells, and Meli in Washington, D.C., says that blind baking (also called par-baking) is key ...
Both Cooper and Doody agree: a flaky crust starts with par-baking. This pre-filling partial bake allows the filling to bake fully without overcooking the crust.
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.
Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. [1] The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen.
Pie shell after blind baking. 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.
Cut a 8-inch piece of foil and loosely tent the top of the pie. Bake on the center rack for 45 minutes. Remove the foil square from the top, keeping the edges covered, and continue to bake until ...
Bake in a 400˚F oven until the edges are lightly golden, 18 to 22 minutes. Remove the pie weights and parchment paper. Return the crust to the oven and bake until the crust is lightly golden all ...
The crust is now ready to be par-baked or filled, as your recipe specifies. (If you have time, chill the crust in the pie plate in the freezer for 15 minutes before filling to help relax the gluten.)