While there’s nothing worse than pastry with a soggy bottom, the extra step of blind baking can be a step too far for many bakers.
Whether you’re making a pumpkin and feta quiche or trying your hand at baking the ultimate apple pie, if you want to ensure your pastries are cooked to perfection then blind baking is essential, right? Well, not if you have a NEFF oven.
What is blind baking?
Blind baking is the process of cooking a pie crust or pastry case on its own before you add the filling to ensure there’s a crispy, crusty bake. When you make a pie with a filling that has a high liquid content, this step is usually required so that the crust can maintain its crumbly texture throughout the bake. When blind baking, you need to weigh down your pie crust with baking beans, rice or baking weights to ensure the layers in your pastry don’t bubble or rise, and then bake it in a hot oven for at least 30 minutes.
And here’s a quick cooking tip for you – if you have a , you can effortlessly check the progress on your blind bake with the fully disappearing door. You can also use this innovative technology to easily remove the pastry from the oven without having to awkwardly lean over an oven door.
Do I need baking beans to blind bake?
Many people prefer to use ceramic or metal baking beans (also known as pie weights) when blind baking, as they can be reused. But there are alternatives to baking beans – some of which you may even have in your cupboard.
If you’re new to blind baking, the simplest homemade solution is rice. It acts as a great pastry weight and does not burn – plus it’s easy to tip out or save to use again. You can also use dried peas or lentils if you have those in your pantry instead.
Do I need to blind bake pastry cases when cooking with wet fillings?
As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you’re making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch. This will elevate the overall taste and texture of your dish and stop any of the liquid seeping through.
Will my crust be golden brown if I don’t blind bake?
Blind baking isn’t the only factor in getting a perfect golden brown crust. Other things that can impact your crust looking and tasting the part include your cooking time, whether you’ve brushed the outside with an egg yolk or water and the temperature of your oven.
How can I avoid blind baking?
You can skip the whole blind baking method by using the NEFF Circo Therm® Intensive function. How? The intensive part of this function directs heat to the crust during the cooking process, allowing the bottom to crisp to perfection, while Circo Therm® helps to efficiently circulate the air within the oven ensuring both the crust and the filling can be cooked at the same time. In this instance, your filling will act as your weights and will stop the pastry from bubbling, rising or generally becoming soggy, while the heat distribution in the oven ensures your crust is cooked to perfection.
Some of our favourite recipes that use the blind baking technique include our banoffee tart – a delicious sweet pastry dish that will be an instant hit. But if you want to skip the blind bake with the NEFF Circo Therm® Intensive function, then you can bake savoury classics like our creamy roast pumpkin feta and sage quiche, which makes for an excellent lunch or dinner. Or you give this refreshing glazed strawberry and blueberry flan a go for your next event – it’s a certified crowd favourite.
Want to see a NEFF oven with Circo Therm Intensive® in action? Then book a free product demonstrationtoday. Our NEFF kitchen experts will show you how easy it is to bake your favourite pastries in one hit. And they can show you our brand-new Flex Design range. Seamless kitchen design while baking up a storm? Yes please!
About NEFF
NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashersdesigned to make life in the kitchen a daily pleasure.For people who love to cook, NEFF gives you the tools tocreate meaningful connections, express your creativity and make memories. Because real life happens in the kitchen.
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FAQs
Blind baking isn't the only factor in getting a perfect golden brown crust. Other things that can impact your crust looking and tasting the part include your cooking time, whether you've brushed the outside with an egg yolk or water and the temperature of your oven.
What happens if you don't blind bake pie crust? ›
If you don't blind bake with weights, or poke holes into the bottom of the crust, the bottom of the crust can puff up.
Do I need to blind bake ready made pastry? ›
Ready Made Pastry cases - You do not need to blind bake ready made shortcrust pastry. These ready made/ready baked pastry cases are ready to use and can usually hold most fillings and if needed, they can be placed in the oven to cook the contents.
What happens if you don't blind bake puff pastry? ›
Partially cooking your pastry before adding moist fillings will seal the surface and result in a crisp pastry case – it's necessary, because it means your precious pastry won't turn soggy when it's filled and baked.
Can you use tin foil to blind bake pastry? ›
You can blind bake like a pro by keeping a few tips in mind. Line the unbaked pie crust with parchment paper or aluminum foil. Use pie weights, dried beans, or clean coins to weigh down the lined crust so the bottom doesn't puff and the sides don't slouch while it bakes.
Can you make pie crust without blind baking? ›
It depends on the type of pie. If you're making an apple pie or a cherry pie there is no need to blind bake. If you're making a pie with pastry cream like a banana cream pie or coconut cream pie, or if you're making a custard pie or a lemon meringue, then you must blind bake.
What kind of pies need a prebaked crust? ›
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
How to stop pastry sinking into pie? ›
When blind baking, line the pastry with baking paper and fill to the brim with baking beans/uncooked rice, which will support the sides of the pastry and help prevent shrinkage. Start shortcrust off at 190°C/170°C fan/gas 5 to quickly set the pastry. If the oven temperature is too low, the pastry will shrink.
Is always necessary to blind bake a pie crust before filling? ›
Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.
Do you egg wash pastry before blind baking? ›
An egg wash is not necessary when blind baking, though if you want to add some shine to the edges of the pie, you can brush the crust with egg wash after removing the pie weights and before returning the pie to the oven to finish baking.
Dried beans or rice works great, or you can use sugar to weigh down the parchment paper. If you use beans or rice, you can use them over and over again for blind baking - just store them in an airtight container. You cannot use them to cook with for regular recipes once you have used them to bind bake.
Do you trim pastry before blind baking? ›
Trim off any excess pastry that's hanging over the edges of the tin. You can use your rolling pin to help you do this – simply press it down on the edges so the excess is sliced off. 5. Poke your pastry base with a fork a few times and then cover it with a layer of greaseproof paper.
Can you skip blind baking? ›
Typically, you only need to blind bake your crust if you're making a single-crust pie with a pre-cooked filling or a no-bake pie. If you're making a pie with a particularly wet filling, you could always partially blind bake or par-bake (more on this below!) your bottom crust to prevent the bottom from becoming soggy.
Why is the bottom of my pastry soggy? ›
Soggy bottoms
This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.
Why is my pastry falling apart? ›
Adding too much fat and overmixing or adding too little liquid can make the pastry crumbly. It is vital to weigh ingredients carefully and handle the dough gently.
Why is it important to blind bake pastry? ›
To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, which seals the surface and results in a crisp pastry case.
Do all pies need to be blind baked? ›
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.
Can I put puff pastry on the bottom of a pie? ›
If you want to make a puff pastry base for your pie
As you warm up your oven, put a baking tray in to heat up. Then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.
