Thank you thank you. Pennies..! I had a few kilos of unused washers in my workshop. Great tips - the scrunched up paper, I would never have come up with. Thank you xx
Your technique instructions for the blind bake pie crust were very helpful. I just took my pie crust out of the oven after the second 15 minute bake and the pie crust looks great. I'm making chocolate cream pie for Christmas day. Thank you!!!
I've not "blind baked" before; I've made several different Pies with Homemade Crust, but never Blind baked; I'm about to learn "today!"😁😉❤️Thanks for sharing, Sam🖐️🥰
Thank you, this answered all my questions! :) We don’t have any pie weights, so I’m going to try baking a parchment paper with a second glass pie plate.
The best way to blind bake a crust is to line the crust with a circle of parchment paper, enough foil to cover the interior, the sides, the fluted crust and, instead of beans or weights, white sugar. Bake at 350F for 45 min to one hour, remove crust from oven and after five minutes carefully take out the sugar, foil and paper. Do an quick egg wash, return to the oven for a few minutes and then cool. Don't throw the sugar away, it caramelizes while it's baking and is delicious in any other recipe. You have then a beautiful pie crust that's not burned, that hasn't risen and which is ready to fill with whatever filling you choose. Wonderful for any sort of meringue or cream pie. Pennies are good too but then you don't get the nice sugar. Low and slow if the best way to blind bake for sure.
Silly question. After shaping the pie crust and putting it in freezer or fridge to chill are there any concerns about then putting a cold glass in a hot oven? I'm nervous the glass will shatter
For the amount of time it is in the freezer, it *should* be fine. There is always a risk that an imperfection in the dish or a poorly made pie plate could shatter though.
Sugar I have a question on baking a blind pie crust, would u recommend convection bake? I just tried it recently and I found my crust browned very evenly than just using the bake option.
After blind baking the crust, should I let the crust cool down a bit before putting in any fillings or is it okay to put the filling in right away and continue baking?
Question Sam. So for now I used pre-made refrigerated pie dough. If I blind bake it but want to add a top should I not blind bake it? My pie I made the bottom crust didn't brown right but I didn't refrigerate or freeze it. I think that's an important step listening to you. Right?
Correct if you are making a pie with a top you will just want to blind bake the bottom so that cooks completely and the top should finish when baking the pie. 😊
I hope you answer - I am not sure if you will but, do I have to blind bake a pie crust before I start using an apple pie recipe? Otherwise, can I just pop my pie crust into the fridge/freezer, take it out and start putting my apple pie filling inside and begin cooking? I wanna make HOMEMADE apple pie for Thanksgiving for the first time but I don't wanna mess anything up and it be nasty or the bottom somehow not come out cooked. Anything you can tell me to help me?? PLEASE! :)
ALSO, I have noticed you made a pie crust back in 2019 and the recipe is the exact same, however; you used to use 6 tablespoons of butter but I see now you use 8 tablespoons. Does it matter how much butter? Should I go with the 8 tablespoons instead? I am sure you've perfected the recipe by now and is why you changed it?
Your crust will be a little more cooked if you blind bake it which can help prevent a soggy crust. The new video is a scaled up version (slightly) so you have a little more dough to work with in the new one.
@@SugarSpunRun thank you I'm going to try to make it in the next couple of days. I can make biscuits pretty good I'm not no Gourmet Chef r Bakery I'm just from the country cooking barbecue but I just cannot make a pie crust for my chicken pot pie. Nor can I make old fashioned bread. Oh how I miss homemade bread. I've got to learn to make it.
There's a chance you could get away with it, but there's also a high likelihood of it falling in on itself. It's not really worth the risk if you ask me.
Other then for no bake pies, I have no idea why anyone would wanna bake a pie crust for say 20+ minutes fully then turn around bake it again for an HR🤔🤔?? Wouldn't that make it really hard and overdone🤔🤯🤔🙄??
Sometimes the dough doesn't quite cook all the way through when you bake a pie. You can partially bake it as well so you don't end up with a crust that is really overbaked. :)
Why do this? It seems like the edges are more likely to burn while something is baking… why take that extra risk? I’m doing a queesh (cannot get close enough for spell check to even help with that word 😅) trying to see if this is a thing to do.
@@SugarSpunRun hey look who it is 🤩 Ok that makes sense, something easy to burn like a french silk pie… chocolate is so easy to burn… thanks for taking your time to help me
