How to blink bake pie crust
Do you have a recipe that calls for blink bake or prebake pie crust? In this tutorial, I am going to show you how to blind bake a pie crust for any pie you have.
Servings: 2 9 inch pies
- 2 1/2 cups all purpose flour divided.
- 1 Tablespoon sugar
- 1 teaspoon salt.
- 12 Tablespoons butter cut into 1/4 inch pieces and chilled. (See note 1)
- 7 Tablespoons vegetable shortening chilled and cut into 2 Tablespoon pieces.
- 6-8 Tablespoons iced water. See note2
Make the dough:
In the bowl of your food processor, add 1 1/2 cups of flour , sugar, salt and pulse for 4 seconds to combine.
Add cold butter and shortening cubes and process ( not pulse) for about 15 seconds.
Add the remaining flour and this time pulse for 5-6 times.
Transfer mixture to a bowl, add cold water, 1 Tablespoon at a time, and mix with wooden spoon or hand until mixture comes together. (See note 3)
Diced dough in half and flatten into a 4 inch disc then wrap each half with plastic wrap.
Refrigerate for a couple of hours or overnight.(see note 4)
Rolling the dough:
Line up your pie plate with double layers of foil to get it shaped , then take them out keeping their shoe.
If your dough is frozen then let it thaw in the refrigerator overnight before rolling out.
Take your dough out of the fridge and let it soften a bit for about 7-10 minutes on the countertop. This makes rolling easier.
Dust your working surface lightly with flour. Use gentle force to roll the disc starting from center and working your outwards. Give the dough quarter turn every few strokes. (See note 5)
Keep rolling until you reach a 12 inch circle.
Roll the dough loosely around your rolling pin then gently unroll the dough over your pie plate.
Fit the dough snugly into your plate by pressing gently. Tuck any overhang dough underneath itself.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. (See note6).
Bake your pie:
Preheat oven to 375F.
Line the cold dough with the previously shaped foil letting it cover the edges as well ( note 7).
Fill the pie with weights and distribute evenly. ( note8)
Bake for 30 minutes or until it is lightly colored.
Remove from oven and carefully remover the foil, watch out as everything will be really hot.
If your recipe calls for a partially baked pie this is when you add the filling then complete the pie as directed.
For a fully baked pie, this is usually the case for no bake pies. Return pie to oven for another 12-15 minutes until it is browned nicely. Let it cool completely before filling.
1) We are using a combination of butter and shortening to provide both flavor (from butter) and flakiness (from shortening).
2) Just fill a cup half way through with water then add some ice cubes.
3) Do not add water more than you need to. Stop adding water as soon as the dough forms large clumps. We are mixing with wooden spoon or hands and not in the food processor to avoid over working the dough.
4) Dough can stay refrigerated for up to 5 days or frozen for up to 3 months.
5) You need to keep the dough from sticking to the counter as it might tear. Lightly dust the working area underneath the dough if needed to avoid sticking. If your kitchen is hot and you feel the butter is melting transfer dough to freezer for just a couple of minutes. That’s why I prefer rolling out the dough on a tray or a cutting board rather than your kitchen counter, so you can left it up all together to the freezer.
6) Dough can stay rolled out for up to 5 days in the refrigerator or up to 3 months in freezer as well.
7) The foil is used to hold the weights for the pie to prevent it from puffing up and also gives the dough time to set without burning.
8) To weight the pie down you can use pie weights, pennies, sugar, beans, rice. I’ve used my famous pebbles .
Adapted from food network
How to blink bake pie crust
Amount Per Serving
Calories from Fat 999
% Daily Value*
Vitamin A 2605IU52%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 1519kcal | Carbohydrates: 116.4g | Protein: 15.7g | Fat: 111g | Potassium: 222.4mg | Fiber: 5g | Sugar: 6.3g | Vitamin A: 2605IU | Calcium: 21mg | Iron: 5.5mg