Pie baking! I’m sure we’ve all been there; you’ve put together a beautiful pastry, made a filling with delicious fruit, baked your pie until the top is golden brown, but then when you dish it up the bottom pastry is raw. UGH.
The easiest way around this of course is to skip the bottom pastry altogether and fill a pie tin with fruit and slap a pastry “lid” on it. This method is just as tasty and uses half as much pastry dough, but it serves up differently and looks a bit more like a crumble (pictured above). My husband is English and says a true pie is not just filling with a lid on it, it’s filling completely encased in pastry (pictured below). He taught me how to blind bake a crust and I wanted to share this method with all of you.
Step 1: Preheat oven to 425 degrees Fahrenheit. Roll out your pastry and lay it in the pie tin.
Step 2: Lay a piece of parchment paper or tinfoil over the pastry and fill it with dried beans or baking beads without creating large creases that may dig into the pastry. Press the beans down so the weight holds the pastry in place while it bakes and prevents puffing and/or air bubbles.
Step 3: Bake for about 20 minutes or until edges are golden and lifting the paper and beans out reveals the base is still slightly undercooked.
Step 4: After removing paper and beans put the crust back in for another 10 minutes or until the pastry is fully baked.
Step 5: Add filling and pastry lid. Bake until surface is golden brown.
That’s it! This step adds some extra time to the process of baking a pie but it’s worth it to ensure the base is fully baked and the pastry stays even. Happy baking!