How do you 'blind bake' a pastry shell and prevent it from shrinking?

Question

How do you 'blind bake' a pastry shell? Learn this technique to prevent a soggy bottom and stop the crust from shrinking.

Answer 1

Blind baking a pastry shell involves pre-baking it before adding the filling to prevent a soggy crust. To avoid shrinkage, dock the dough, chill it well, and use pie weights or dried beans during baking.

Detailed Explanation:

Blind baking is essential for pies and tarts with fillings that don't require baking or need a shorter baking time than the crust. Here's a step-by-step guide to prevent shrinkage:

1. Prepare the Dough: Roll out your pastry dough to the desired thickness and gently place it into your pie or tart pan. Ensure the dough is evenly distributed and slightly overhangs the edges.
2. Dock the Dough: Use a fork to prick the bottom and sides of the dough all over. This process, called docking, allows steam to escape during baking, preventing the dough from puffing up unevenly.
3. Chill the Dough: Place the prepared pie or tart pan with the dough in the refrigerator for at least 30 minutes, or even better, in the freezer for 15-20 minutes. Chilling the dough relaxes the gluten and helps prevent shrinkage during baking.
4. Line with Parchment Paper: Cut a piece of parchment paper or aluminum foil large enough to cover the entire surface of the dough and extend over the edges. Gently press the paper into the dough, ensuring it conforms to the shape of the pan.
5. Add Pie Weights: Fill the parchment-lined crust with pie weights, dried beans, or rice. These weights will hold the dough down and prevent it from puffing up and shrinking. Ensure the weights are evenly distributed.
6. Bake: Preheat your oven to the recipe's specified temperature (usually around 375°F or 190°C). Place the pie or tart pan on a baking sheet and bake for the recommended time, typically 15-20 minutes.
7. Remove Weights and Continue Baking (if needed): Carefully remove the pie weights and parchment paper. If the recipe calls for it, return the crust to the oven and bake for an additional 5-10 minutes, or until it's lightly golden brown. This step ensures the crust is fully cooked and crisp.
8. Cool: Let the blind-baked crust cool completely before adding the filling.

Pro Tip:

After chilling, brush the inside of the unbaked crust with a lightly beaten egg white. This creates a waterproof barrier that helps prevent the crust from becoming soggy when the filling is added later.