What is blind baking?

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I am making a quiche. The recipe tells me to "blind bake" the crust at 375 degrees for 7-9 minutes. What is "blind baking"? Is it anything more complicated than baking something partially?

To avoid making this a general reference question: why is it necessary to blind bake things? And, why is it called "blind" baking?

bakingblind-bakingquiche


Best Answer

Blind baking is indeed just baking without a filling — it can be fully or partially. Typically you do this because your filling will either need to bake for a shorter time than your crust (a quiche for example) or not at all (a pie filled with some kind of pre cooked/set custard). It can also be done to help 'set' a crust against a filling that will make it rather soggy.

Oftentimes you will want something neutral in the shell to keep it from becoming a big bubbly, puffed up crust. This may be in the form of formal 'pie weights' or just a piece of parchment paper and some dry beans will suffice.

I have no idea why it's called blind baking, but the English.SE site is notoriously good at word origins.



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What is the point of blind baking?

When blind baking, the pie crust is lined with parchment paper and then filled with uncooked beans or rice, and then baked. This prevents the crust from puffing up while it bakes. After baking, the beans or rice are removed and the pie crust is filled.

What it means to blind bake?

Definition of blind-bake : to bake (a pastry or pie shell) before adding a filling Fill the crust with pie weights (dried rice or beans work fine) and blind-bake the crust until it is just set, 10 to 12 minutes.\u2014

How blind bake method is done?

Instructions
  • Heat the oven and roll out the pie crust.
  • Line the pie.
  • Fill the pie with weights.
  • Bake until the edges are barely golden.
  • Remove the pie weights.
  • Return the crust to the oven.
  • Continue with the pie recipe.



    • How To Blind Bake Pastry | Good Housekeeping UK



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