Here are a few photos that are definitely worth checking out. I decided to photograph this easy technique for you to see how simple it is to roll out and blind bake (pre-bake) a pie shell. This will be very helpful when you want to make a lemon meringue, banana cream, or chocolate pudding pie —or any pie that requires a baked shell that will be filled and chilled to set before serving. Use this technique with your favorite pie dough recipe, or use the Tender Pie Dough recipe from my baking book, Sarabeth's Bakery: From My Hands to Yours. I know you will be very pleased with the results.
Blind baking is when you bake a pie or tart shell partially or completely before you add the filling. The shell is at its personal best when baked this way. It allows the pastry to bake completely and achieve its signature light and flaky texture.
After you have prepared your favorite dough recipe, gently shape it into a disk about 1-inch thick, wrap it in plastic wrap and chill for 30 minutes to an hour. When ready to use, remove the plastic wrap, and sprinkle the work surface with flour. Lightly rap the entire circumference around its edge on the counter—this well help prevent the dough from cracking on the edges. Roll out the dough into a 13-inch-diameter by 1/8-inch thick circle. (In the bakery we dock the dough at this point with a docker which places small holes in the dough so that your baked shell will remain flat on the bottom.) Roll the dough onto the rolling pin and unroll the dough over the pan. Fit the dough into the pan, pressing it gently into the corners. Trim any excess dough with a scissor leaving a 3/4- to 1-inch overhang. Fold over the overhang so that it is flush with the edge of the pan, and create uniform and smooth edge for fluting.
To flute the dough I use the end of a thin wooden spoon and press it around the edge of the pie at 1/2-inch intervals, supporting the dough with one hand while using the other to do the fluting. Notice the position of my left thumb and forefinger —I am gently holding the rim with my left hand as I press the dough with the end of the spoon against my fingers to form the indent on the edge.
Using the tines of a fork, pierce (dock) the bottom and sides of the dough in a uniform pattern. Do not dock the fluted rim. Place in the freezer and chill for 15 minutes.
Position the oven rack in the bottom third of the oven and preheat to 375º F. Line the dough with a round of parchment paper that extends 1 inch above the top of the pan. If you have access to large coffee filters, use one. Fill the paper with pie weights or dried beans. making sure they are pressing against the dough where it goes up the sides of the pan. Place the unbaked shell on a half-sheet pan—it gives the dough a hot, flat surface for baking, helping to crisp the bottom crust.
Bake until the dough looks set, about 15-18 minutes. Remove the weights and the paper. OPTION: For a partially baked shell that will have filling added and baked to completion, continue baking until the pastry is barely beginning to color, about 5 minutes more. Add the filling and continue baking according recipe directions. For a fully baked shell (photo above), bake until the crust is golden brown, another 5 minutes, for a total of approximately 25 minutes. If the pastry puffs up, (even though you have weighted and pricked the shell, and it might) do not prick it again; gently press it down with your fingers. Cool completely and fill.
Tags: Baking technique , Pie dough , Sarabeth's Bakery: From My Hands to Yours , Single-pie crust
Categories: Baking Techniques, Dessert, Pies
Love the coffee filter idea...as well as using the spoon handle to crimp the edges...
Thanks!
It would be great if you occasionally uploaded videos of yourself making these wonderful baked goods. I am very eager to learn and happen to understand better by watching versus reading only. Thank you so much and I love your book! So many amazing recipes.
Clever idea with the wooden spoon. I will give that a try!
I like the wooden spoon too. I make something similar just using my finger but can't wait to try the spoon.
Sarabeth-
Thank you very much for sharing this technique with us. I love the idea of using the end of a wooden spoon to flute the pie crust!!
Claire