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Blind Bake or Not?

17 years ago

I was listening to a radio show the other morning who mentioned that all pies should have the bottom crust blind baked first, especially for fruit pies.

In general, I don't blind bake pie crusts (unless it calls for it) and I'm wondering if I should start. Supposedly, blind baking keeps the bottom crust from getting soggy for all pies. I can't recall ever having a problem, but wonder if I could do things better.

I'm making an caramel apple struesel (sp?) pie for the big day! Anyone have some thoughts about this? Ann T???

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Comments (4)

lindac
17 years ago
Well, if you blind bake, you will have to cover the edges with foil to keep them from over cooking...
You know if TV and radio cooking shows didn't have some crazy ideas now and then there would be no point in listening...like the apple sage cake.
Do as you usually do....if it ain't broke don't try to fix it.
Linda C
colleenoz
17 years ago
I've always wondered how you would get the top crust to attach to the bottom crust, if the bottom crust was blind baked. For a streusel pie, though, I might be tempted to blind bake the base.
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deborah_ps
17 years ago
I brush a bit of egg white on the bottom of the unbaked shell prior to filling it. Also set the pie closer to the bottom of the oven floor has helped me.
ruthanna_gw
17 years ago
Here in PA Dutch country, at least 80% of the pies don't have top crusts so they're usually blind baked first. I do as deborah does and brush the bottom and lower part of the sides (but not the edges) with egg white before baking the shell at 425 for about 10 to 15 minutes. It really does keep the bottom crust nice and flaky.

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