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How Much Pie Weight when Blind Baking?

post #1 of 4
Thread Starter 
I made a pie crust tonight and needed to blind bake it, so I lined it with foil and filled it with pie weights (baked at 425F for 15 minutes). The crust shrank anyways. Maybe I didn't use enough pie weights? How much weight are you supposed to add? I used the ceramic kind instead of beans, in case that makes a difference. Here's my sad but still tasty crust.

post #2 of 4

Did you refrigerate the pie crust before baking for at least a couple hours?

Did you over handle the dough?

 

These may be reasons for the dough shrinking?

When I blind bake I find the temperature of the dough to be important. 

I don't personally use anything other than a piece of foil placed directly on the dough, 

then it goes into the fridge for a couple hours, then directly into a hot oven (425) for 12 minutes.

I check the crust and if any part of it is rising, I simply lift the foil up and tap the crust with my finger to release any air so the crust deflates. Then I replace the foil and continue baking until it is golden brown and cooked through.

post #3 of 4

There is a "secret method" for baking blind that doesn't need weights...

 

Gravity will always pull your dough down, so either you can fight this fact with using weights, or use it to your advantage.

Am I still not making sense?

 

For the "secret method" you need two identical pie pans.

 

Roll out your dough and line one pan as normal,  than pop the other pan over the dough "sandwiching " the dough in between the two pans.

 

Now flip the whole assembly upside down and bake.

 

Gravity will always pull your dough down......

 

I must have done a zillion shells using this method

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 4
Thread Starter 
@Chefross I did chill it, but the room was so warm that it might have warmed up some while I fussed with the weights before putting it in the oven. I know dough temp makes a difference with shrinkage, but I don't know why - can you help me understand why this works to keep the crust in place?

@foodpump - Good call! I actually picked up a second pan from the shelf and entertained the idea because I hate wasting foil, but then didn't know if it would stick so I didn't try it. Will definitely try that next time!
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