This works! No more soggy under cooked dough sticking to the pie plate! The parbake heats up the dough bringing out the fats ( butter or shortning) in the dough to the surface forming a liquid tight barrier preventing any filling from soaking into the crust making it soggy and under cooked. And the light baking from the pie weights makes for a golden brown flaky crust all the way through so the slice lifts out clean and delicious😘 I parbake all of my crusts since I found her method!
But what if like with pumpkin pie, it cooks so long (for a pie..) that even covering the crust, it still gets too dark.?? It’s perfect after par-baking, I don’t want it darker, no one will eat it.
I used to (when making pies) butter the inside of the crust lightly before adding the fillings. I think it worked okay to keep the bottom from sogginess. Browning is very influenced by the type of plate used though.
1 additional trick learned from Martha Stewart. Tightly crumple the parchment paper, then smooth it out nearly flat before placing in unbaked pie shell. Fill with pie weights. Crumpling will allow the weights to more evenly fill the shell, and it only takes moments.
I haven't tried this method, but from my experience with blind baking with parchment, I KNOW it will work. 💯 (Those gaps were always annoying, so I can see how it will work. ✅️)
My mom did this every Thanksgiving. I would come home from school to the smell of fresh baking, hoping Mom would let me sample a pie. Only to be disappointed to find she was only baking pie crusts that day.
I saw how Jacques Pepin made this. He just put a double layer of aluminium foil on the pie dough and after baking a few minutes, it was baked perfectly. No need to return to oven and bake again.
This is also called blind baking(in the uk) you can buy the beans from any supermarket, your choice of filling to blind bake effects the pastry. Experiment and have fun. 😁
I’ve been using the same beans to parbake pie crusts for years! I like to crumple up the parchment paper until it’s nice and soft and fits easily into the edges.
I really appreciate Alexandra Stafford’s youtube channel ( Alexandra’s kitchen) - I have learned so much following her & her recipes are master quality.
Lay a metal pie tin on top of the crust and flip upside down onto a sheet pan. Lay a heavy dish or another sheet pan on top and par bake as directed. You don't get any shrinking at all, which you will unless you put pie weights all the way up to the edge and still sometimes even then.
Like the tucking the excess pastry behind itself, nice , Also never seen quartering the party to put in in tbe dish , I always roll up on the rolling pin ,
Mom did lots of blind crusts (pre baking empty pie shell), but never used weights. That might be worth a try! Thanks. She stored them up three to five days. The longer stored crust can be refreshed with a couple minutes in the o en before using.
That's called 'blind baking' in Australia and has been around for a LONG, LONG time. I have done it for every pie/tart I've ever made. Surely this isn't something new here?
Girl you make a beautiful crust! Ever try using vodka for half of the ice water? The vodka has a lower boiling point and you end up with a crispier crust.
Great idea! Now I just have to learn how to roll out the crust evenly. I have been practicing this for years and now I'm convinced that it's a mind block thing. It's pretty pathetic that I have to have my daughter roll out the crusts. 🙄
I don't know how my late mother did it. I don't recall her ever using any kind of weights in her blind baked crusts. But she used Crisco and not butter. Does anyone know if that made the difference?
I par bake my pizza crusts but havent for pies unless it is intended as an already fully baked pie shell for my pie. Maybe I will try it but not that long.
It hardly costs anything. It takes little time to prepare an can be made in advance, cool or freeze. The ingredients are as pure & healthy as you want! Check the ingredients of a premade pie crust 😮 good luck finding any nutritional value.
I wouldn't consider that par bake for me par bake is half bake store then finish baking when needed also this method the lady uses I always use when baking a pie wether it a sweet pie or savoury pie I always fully bake before putting in filling nice looking pie tho x
That isn’t pie, dough , that is shoe leather… No, boot leather… No roof shingles… My mother taught me to make pie dough. It is thin, very thin. It’s not going to eat like a fat cracker. It’s not going to need to be parbaked.
This works! No more soggy under cooked dough sticking to the pie plate! The parbake heats up the dough bringing out the fats ( butter or shortning) in the dough to the surface forming a liquid tight barrier preventing any filling from soaking into the crust making it soggy and under cooked. And the light baking from the pie weights makes for a golden brown flaky crust all the way through so the slice lifts out clean and delicious😘 I parbake all of my crusts since I found her method!
7 in ñj hug gritting 8j8íl KK l lol l hey
7 in ñj hug gritting 8j8íl KK l lol l hey
But what if like with pumpkin pie, it cooks so long (for a pie..) that even covering the crust, it still gets too dark.?? It’s perfect after par-baking, I don’t want it darker, no one will eat it.
I used to (when making pies) butter the inside of the crust lightly before adding the fillings. I think it worked okay to keep the bottom from sogginess. Browning is very influenced by the type of plate used though.
Bear in mind the content of the parchment will be heavy and hot… use double parchment otherwise you’ll get rice everywhere. Ask me how I know… 😓
🤣🤣🤣... thanks for the tip. I wondered that very fact.
I think I know how you know. And if I do know how you know, I wish I didn’t know how you know. Don’t ask me how I know. 😂
How long did it take to clean up all that rice?😅
"Ask me how I know." I love this. Lol
Yes!
Love the way you fold the crust. Just learned a new baking trick I can't wait to try. Thank you
Erin McDowell is awesome! Her pie book is basically the last one you'll ever need. Lots of troubleshooting. Very helpful.
1 additional trick learned from Martha Stewart. Tightly crumple the parchment paper, then smooth it out nearly flat before placing in unbaked pie shell. Fill with pie weights. Crumpling will allow the weights to more evenly fill the shell, and it only takes moments.
I haven't tried this method, but from my experience with blind baking with parchment, I KNOW it will work. 💯 (Those gaps were always annoying, so I can see how it will work. ✅️)
Absolutely beautiful dough you have, you can see all the chunks of butter just waiting to melt into the crust.🥰
That's genius! And I've never seen a more beautiful and appetizing pie crust... Thanks for the tip!... ❤️
My mom did this every Thanksgiving. I would come home from school to the smell of fresh baking, hoping Mom would let me sample a pie. Only to be disappointed to find she was only baking pie crusts that day.
I love Erin McDowell … she is so cool !!!! I watch Bake It Up A Notch …. 52 - great tips and explains the process so well …😊
A best SHORT on RUclips! Great technique with outstanding results.
I saw how Jacques Pepin made this. He just put a double layer of aluminium foil on the pie dough and after baking a few minutes, it was baked perfectly. No need to return to oven and bake again.
What you did in 30 seconds took me an hour and a half. I wish I could work that fast!
So glad I had a really awesome Grandma to grow up with!
This is also called blind baking(in the uk) you can buy the beans from any supermarket, your choice of filling to blind bake effects the pastry. Experiment and have fun. 😁
I"m not sure I understand...Do you mean that whether you use dried beans or rice in the par-bake affects the crust?
I"m not sure I understand...Do you mean that whether you use dried beans or rice in the par-bake affects the crust?
Thanks! Clear, concise and informative. Will try soon.
Great advice!! Pie crusts can be tricky.
Oooo that bubbling crust in the oven
Don’t use rice. As a professional chef, I have never used rice and not gotten it stuck in my crust. Beans or pie weights.
I’ve been using the same beans to parbake pie crusts for years! I like to crumple up the parchment paper until it’s nice and soft and fits easily into the edges.
I really appreciate Alexandra Stafford’s youtube channel ( Alexandra’s kitchen) - I have learned so much following her & her recipes are master quality.
This is not a new method, yet those that aren't familiar with baking a pie can benefit from this tip.
Looks great excellent idea
Looooovvvveeee that. Just love it. Pure and simple........I mean I really really love it want need it... Yep ... Just love you
She makes it look so easy! I could never pull it off! 😮☹️
All I need now is the crust recipe.
Butter flour salt cold water
I know this is an old comment, but for anyone else wondering, I found it on her website: search up "AlexandraCooks Fool Proof Flaky Pie Dough"
Great advice. and it works!!!
Thank you for this!!!
Can't wait to try this.
This method is in the old Betty Crocker Cookbook.
Lay a metal pie tin on top of the crust and flip upside down onto a sheet pan. Lay a heavy dish or another sheet pan on top and par bake as directed. You don't get any shrinking at all, which you will unless you put pie weights all the way up to the edge and still sometimes even then.
Oh shoot! I’ve been tossing the rice after, never realized I could use it next time around
When it’s a pie it’s pastry, when it’s bread its dough, completely different
Like the tucking the excess pastry behind itself, nice ,
Also never seen quartering the party to put in in tbe dish , I always roll up on the rolling pin ,
Thanks for sharing 🎉😊
Mom did lots of blind crusts (pre baking empty pie shell), but never used weights. That might be worth a try! Thanks. She stored them up three to five days. The longer stored crust can be refreshed with a couple minutes in the o en before using.
Can't wait to try this. Have you ever baked a pie crust made with spelt flour using this method?
Thank you for sharing this tip. Such a great idea… I subscribed 😁
That looks so good ! 🤤💓😂
I've used dried beans or dried lentils for years for this..Got the top from Martha Stewart!!
Awesome 👌
Great hack, thank you!
Great tip thank you 🤩🤩💖
Great video - thank you
Very good info!
We call that " blind baking " in UK
, ceramic baking beans are Available to purchase too
Smooth one Sis 👌
Very cool, thanks
If you couple up the parchment paper first, then straighten out and fill with rice/dry beans, it fills the entire bottom very nicely!
Excellent
This is called “baking blind” also prick the bottom of the pastry so that it doesn’t go soggy after the filling is added.
Wonderful
Looks so good!!
I needed this information!
Love!
Yep. This a great technique. Well done.
Thank you!
That's called 'blind baking' in Australia and has been around for a LONG, LONG time. I have done it for every pie/tart I've ever made. Surely this isn't something new here?
That looks good
So pretty
Nice. 👍
Girl you make a beautiful crust! Ever try using vodka for half of the ice water? The vodka has a lower boiling point and you end up with a crispier crust.
If you are going to store it in plastic, make sure you refrigerate or freeze it so it doesn't loose it's crispness.
Thanks!
Love this! Thank u for sharing!
Great idea! Now I just have to learn how to roll out the crust evenly. I have been practicing this for years and now I'm convinced that it's a mind block thing. It's pretty pathetic that I have to have my daughter roll out the crusts. 🙄
I don't know how my late mother did it. I don't recall her ever using any kind of weights in her blind baked crusts. But she used Crisco and not butter. Does anyone know if that made the difference?
That looks so yummy
just a question, can you cook the rice normally after using it to parbake?
So how can I bake a pumpkin pie without burning the crust since it's already done at the edges?
We call this ‘blind baking’ in Australia
I par bake my pizza crusts but havent for pies unless it is intended as an already fully baked pie shell for my pie. Maybe I will try it but not that long.
It hardly costs anything. It takes little time to prepare an can be made in advance, cool or freeze. The ingredients are as pure & healthy as you want! Check the ingredients of a premade pie crust 😮 good luck finding any nutritional value.
Awesome!
That is beautiful
Here's wondering if you can cook and eat the rice later after using it in this way many times
My greanma taught my that when I was 12!!!
Ty
We call it blind baking in the UK.
Thankyou....good life
My dumbass hasn't been using the parchment. Getting the beans out is tough 😭
Thank you ❤️
Chefs call this blind baking
I wouldn't consider that par bake for me par bake is half bake store then finish baking when needed also this method the lady uses I always use when baking a pie wether it a sweet pie or savoury pie I always fully bake before putting in filling nice looking pie tho x
You can use the same rice, cooled for a phone that got wet
Hi you’re my new favorite!
I've never heard the term "pie dough", not in 46 years. My family & I call it, pastry. Not disparaging anyone, just a new term for me, that's all.
So I guess that rice is only good now for when you’re cooking pie crusts. I don’t imagine you can use that rice to cook for a meal. Just wondering!
Thanks
This is how we did it growing up👏
Its possible to Freeze this?
Thank you.
Can you freeze?
It's 450 not 425
Bye ❤️❤️
It's called blind baking ....
Defs thought she was making rice pie.
This technique is called baking blind
Dough or pastry???
Same thing.
That isn’t pie, dough , that is shoe leather… No, boot leather… No roof shingles… My mother taught me to make pie dough. It is thin, very thin. It’s not going to eat like a fat cracker. It’s not going to need to be parbaked.
Save the beans and rice for dinner. lol
Where is the recipe?