![]() ![]() Lower Temperature: Higher baking temperatures lead to more shrinkage.Refrigerate The Crust: After you prep your crust in the pie plate, refrigerate it for at least 3-4 hours or freeze it for 1 hour.Don’t Use Glass: Glass pans with smooth sides are more likely to have the crust slide down the sides or shrink.Use Pie Weights: I talked about this before, but the weights help keep the crust in place, so you’ll want to have something to weight it down.While it can be hard to say with certainty why it shrank, here are a few tips and tricks to ensure that it doesn’t happen. If you want it fully baked, remove the pie weights after 20-25 minutes and then bake another 5-10 minutes or until it’s nice and golden. For a partially baked crust, I recommend baking for 20-25 minutes at 350 degrees F, or until it’s just beginning to turn golden. How long you bake the crust depends a little on the particular pie crust recipe and whether or not you are partially or fully baking the crust. Now your crust is ready to be baked! Bake the Crust Try to lay it as flat against the crust as you can, then add the weights. You also want to be sure to use parchment paper underneath whatever pie weight you decide to use. There’s no space between or gaps, where a bubble could pop up. The smaller pieces ensure better coverage. While I’ve used ceramic pie weights a good bit, I have come to love using rice. And if you don’t want to buy special equipment, there’s always dry rice or dry beans. I have two packs of these ceramic pie weights, which work well. You have several options for pie weights. The second use is to help keep the sides of the crust in place as it bakes so that it doesn’t fall down the sides of the pan or shrink. One is to contribute to reducing air bubbles by pushing them down. Our other tool for blind baking is to use pie weights. Docking the crust gives it little holes where the steam can release so your crust won’t bubble up so much. The steam can create air pockets that then bubble up on your crust. Why? As the pie bakes and the butter melts, steam is released. I use a fork and poke holes around the sides and bottom of the crust. “Docking” the crust refers to poking holes it in. One is to dock your crust, the other is to weigh it down. To successfully blind bake your crust, you’ll want to do two things. The first thing you need is a good Flaky All-Butter Pie Crust. Full Bake: If you are making a filling that is no-bake or is cooked on the stove, then you’d want to fully bake the crust so that when you add the filling, the crust is ready to go.īlind baking isn’t hard, but it is a process to ensure a nice crust that doesn’t shrink or bubble up.Partial Bake: If you are going to be baking the pie filling but the filling doesn’t take as long to bake as the crust, you’d want to partially bake the crust prior to adding the filling.The main difference is the length of baking time. Which way you go depends on the pie filling. You can either partially bake it or fully bake it. Fill the weights to the top, they'll hold pressure agains the sides of the pie better.Blind baking a crust is basically when you pre-bake it.Dry beans and rice also work, but sugar works even better, especially if you are using a dough that is higher in fat content like my favorite no-fail sour cream pie crust. I've used parchment, but it doesn't mold to the edges of the the crust the way foil can. Heavy duty foil is less likely to tear than regular foil when you are forming it in the crust or when you are removing it and the pie weights. If the crust is frozen when it goes into the hot oven, the outside edges will have more of a chance to set before the fat melts. Freeze the un-cooked pie crust for at least 30 minutes, preferably an hour, before blind-baking.If the edges are taller or wider to begin with, they'll have more room to shrink. Roll out your dough a little bit wider than usual, so you can crimp the edges in the pie dish a little taller than usual.A dough that has a ratio of 1 1/4 cups of flour to 4 ounces of fat will have better structure and will slump less. A dough that has a ratio of 1 cup of flour to 4 ounces of fat (1 stick of butter) is a high fat ratio dough and is more likely to slump when pre-baked. ![]()
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