Grab the top right corner and flip it over so it is on the top left.Fold the bottom left corner up to the top right corner, creating a triangle. Fold in half again, bringing the right side over to the left side.First, fold the square in half upwards.Start with a square (or almost square) piece of parchment paper that is larger than the pie dish.I like to make a parchment circle, so I’ll show you how, but it’s not totally necessary. You can place a piece of parchment paper into the crust and add your weights to help form it to the sides and bottom of the pan. Parchment paper is easy to lift out of the crust without it sticking and I’ve never had it tear on me, so using parchment paper is my preference. Definitely use heavy duty non-stick aluminum foil if you choose this route. Picking little flecks of rice out of a partially baked crust is no fun at all. There is a slight risk of sticking or tearing and dropping your beans or rice into the pie crust when using foil. It is common to use parchment paper or foil to hold the weights and remove them from the crust for double blind baking.įoil is quick to use, easy to shape, and can cover the edges of the crust well to prevent over-browning. Then the weights are removed and the crust is baked again to ensure that the bottom is crisp and completely baked through. The pie crust is first baked with weights to start baking the edges and prevent the crust from bubbling or sinking. This is so the weight (beans, rice, etc.) doesn’t bake straight into the pie dough.Ĭlassic blind baking uses a double baking method. Foil for Lining Pie Crustīesides having a weight for blind baking your pie crust, you need something to line the dough with. I will, however, share with you the beans or rice method that I’ve used for 15+ years. In total honesty, I have not tried blind baking with sugar yet, but I’m planning to soon. (Blind baking with sugar just lightly caramelizes it, which gives it more flavor.) You can also re-use the sugar afterwards, which is great. Using sugar will create a more even weight distribution across the pie, providing complete coverage and less shrinkage. Sugar is just as common of an ingredient as rice or beans, especially for avid bakers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.A newer method is to use granulated sugar and to leave it inside the crust during the entire baking process. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Legal Notice Do Not Sell My Personal Information.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |