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Blind-baking a crust

10 years ago

How far ahead can I blind bake a crust? I can bake it in the morning, no problem, I'm wondering if it can be made the day before.

Featured Answer

sleevendog (5a NY 6aNYC NL CA)

10 years ago

I usually do things different depending on the filling. Or what pan/shell i might choose. I do ok but not a crust expert...i call my MIL. DH does make great crust that i freeze in balls. (he never liked mine so he intervened, lol). Fair enough so i don't have that chore!

I have found that a baked shell that is gorgeous and soon to be flaky during the final bake...even if frozen....causes leaks in something sugary. So i often, more often than not, line my chosen shell pan, then freeze. Not pre-baked at all. Only custards do i blind bake. Very rare as i have garden berries more than custards...

So, frozen, high pre-heat, filling ready and into a hot oven, then turn down after 10-15 min.

Not at all what you asked, lol, but the filling, for me anyway, determines the crust method.

I suppose you are looking for timing and do-ahead baking. Un-baked shells, then frozen, are not at all delicate in the freezer....

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Comments (6)

ci_lantro
10 years ago
Yes. Mom had a restaurant and, back in the day, the pie crusts for the cream pies were always baked the day before.
nancyofnc
10 years ago
I blind bake, line with waxed paper, slip into plastic bags and store them in the freezer.

Nancy
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Jasdip
Original Author
10 years ago
Thanks so much! I like the idea of storing them in the freezer, but it would get broken in no time. Thanks for your help Ci_Lantro and Nancy.
nancyofnc
10 years ago
They won't get broken if you put the bottom one in a pie plate. I have a few extra glass deep-dish pie plates so storing them in the freezer is not an issue with broken crusts for me. I found several at Goodwill for cheap, but if you want smaller crusts, just get some disposable aluminum foil pie plates instead. You just need one on the bottom to hold the shape, then lift out the top one into a non-frozen pie plate. I commonly do 6 frozen at a time to one on the bottom.

I have not had luck with unbaked shells. If I make a big batch of pie crust I do like sleevendog's method of making pie balls. Defrosting is hard for me because I want it NOW. Just my serendipity I suppose.

Nancy
Jasdip
Original Author
10 years ago
When I make enough pastry for 4 pies, I flatten them into discs instead of balls for quicker defrosting and of course, taking up less freezer space. I'm blind-baking one today. I don't trust me, and the freezer for not breaking baked shells. The freezer is full, and there would definitely be a roast or a chicken ended on top of the shells. :-/

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