This works! No more soggy under cooked dough sticking to the pie plate! The parbake heats up the dough bringing out the fats ( butter or shortning) in the dough to the surface forming a liquid tight barrier preventing any filling from soaking into the crust making it soggy and under cooked. And the light baking from the pie weights makes for a golden brown flaky crust all the way through so the slice lifts out clean and delicious😘 I parbake all of my crusts since I found her method!
But what if like with pumpkin pie, it cooks so long (for a pie..) that even covering the crust, it still gets too dark.?? It’s perfect after par-baking, I don’t want it darker, no one will eat it.
I used to (when making pies) butter the inside of the crust lightly before adding the fillings. I think it worked okay to keep the bottom from sogginess. Browning is very influenced by the type of plate used though.
1 additional trick learned from Martha Stewart. Tightly crumple the parchment paper, then smooth it out nearly flat before placing in unbaked pie shell. Fill with pie weights. Crumpling will allow the weights to more evenly fill the shell, and it only takes moments.
I haven't tried this method, but from my experience with blind baking with parchment, I KNOW it will work. 💯 (Those gaps were always annoying, so I can see how it will work. ✅️)
My mom did this every Thanksgiving. I would come home from school to the smell of fresh baking, hoping Mom would let me sample a pie. Only to be disappointed to find she was only baking pie crusts that day.
I saw how Jacques Pepin made this. He just put a double layer of aluminium foil on the pie dough and after baking a few minutes, it was baked perfectly. No need to return to oven and bake again.
I’ve been using the same beans to parbake pie crusts for years! I like to crumple up the parchment paper until it’s nice and soft and fits easily into the edges.
This is also called blind baking(in the uk) you can buy the beans from any supermarket, your choice of filling to blind bake effects the pastry. Experiment and have fun. 😁
I really appreciate Alexandra Stafford’s youtube channel ( Alexandra’s kitchen) - I have learned so much following her & her recipes are master quality.
Mom did lots of blind crusts (pre baking empty pie shell), but never used weights. That might be worth a try! Thanks. She stored them up three to five days. The longer stored crust can be refreshed with a couple minutes in the o en before using.
Girl you make a beautiful crust! Ever try using vodka for half of the ice water? The vodka has a lower boiling point and you end up with a crispier crust.
Like the tucking the excess pastry behind itself, nice , Also never seen quartering the party to put in in tbe dish , I always roll up on the rolling pin ,
Lay a metal pie tin on top of the crust and flip upside down onto a sheet pan. Lay a heavy dish or another sheet pan on top and par bake as directed. You don't get any shrinking at all, which you will unless you put pie weights all the way up to the edge and still sometimes even then.
That's called 'blind baking' in Australia and has been around for a LONG, LONG time. I have done it for every pie/tart I've ever made. Surely this isn't something new here?
I par bake my pizza crusts but havent for pies unless it is intended as an already fully baked pie shell for my pie. Maybe I will try it but not that long.
Great idea! Now I just have to learn how to roll out the crust evenly. I have been practicing this for years and now I'm convinced that it's a mind block thing. It's pretty pathetic that I have to have my daughter roll out the crusts. 🙄
I don't know how my late mother did it. I don't recall her ever using any kind of weights in her blind baked crusts. But she used Crisco and not butter. Does anyone know if that made the difference?
It hardly costs anything. It takes little time to prepare an can be made in advance, cool or freeze. The ingredients are as pure & healthy as you want! Check the ingredients of a premade pie crust 😮 good luck finding any nutritional value.
I wouldn't consider that par bake for me par bake is half bake store then finish baking when needed also this method the lady uses I always use when baking a pie wether it a sweet pie or savoury pie I always fully bake before putting in filling nice looking pie tho x
Bear in mind the content of the parchment will be heavy and hot… use double parchment otherwise you’ll get rice everywhere. Ask me how I know… 😓
🤣🤣🤣... thanks for the tip. I wondered that very fact.
I think I know how you know. And if I do know how you know, I wish I didn’t know how you know. Don’t ask me how I know. 😂
How long did it take to clean up all that rice?😅
"Ask me how I know." I love this. Lol
Yes!
This works! No more soggy under cooked dough sticking to the pie plate! The parbake heats up the dough bringing out the fats ( butter or shortning) in the dough to the surface forming a liquid tight barrier preventing any filling from soaking into the crust making it soggy and under cooked. And the light baking from the pie weights makes for a golden brown flaky crust all the way through so the slice lifts out clean and delicious😘 I parbake all of my crusts since I found her method!
7 in ñj hug gritting 8j8íl KK l lol l hey
7 in ñj hug gritting 8j8íl KK l lol l hey
But what if like with pumpkin pie, it cooks so long (for a pie..) that even covering the crust, it still gets too dark.?? It’s perfect after par-baking, I don’t want it darker, no one will eat it.
I used to (when making pies) butter the inside of the crust lightly before adding the fillings. I think it worked okay to keep the bottom from sogginess. Browning is very influenced by the type of plate used though.
Erin McDowell is awesome! Her pie book is basically the last one you'll ever need. Lots of troubleshooting. Very helpful.
Love the way you fold the crust. Just learned a new baking trick I can't wait to try. Thank you
A best SHORT on TH-cam! Great technique with outstanding results.
That's genius! And I've never seen a more beautiful and appetizing pie crust... Thanks for the tip!... ❤️
Absolutely beautiful dough you have, you can see all the chunks of butter just waiting to melt into the crust.🥰
1 additional trick learned from Martha Stewart. Tightly crumple the parchment paper, then smooth it out nearly flat before placing in unbaked pie shell. Fill with pie weights. Crumpling will allow the weights to more evenly fill the shell, and it only takes moments.
I haven't tried this method, but from my experience with blind baking with parchment, I KNOW it will work. 💯 (Those gaps were always annoying, so I can see how it will work. ✅️)
So glad I had a really awesome Grandma to grow up with!
Thanks! Clear, concise and informative. Will try soon.
I love Erin McDowell … she is so cool !!!! I watch Bake It Up A Notch …. 52 - great tips and explains the process so well …😊
What you did in 30 seconds took me an hour and a half. I wish I could work that fast!
Great advice!! Pie crusts can be tricky.
My mom did this every Thanksgiving. I would come home from school to the smell of fresh baking, hoping Mom would let me sample a pie. Only to be disappointed to find she was only baking pie crusts that day.
I saw how Jacques Pepin made this. He just put a double layer of aluminium foil on the pie dough and after baking a few minutes, it was baked perfectly. No need to return to oven and bake again.
Oooo that bubbling crust in the oven
I’ve been using the same beans to parbake pie crusts for years! I like to crumple up the parchment paper until it’s nice and soft and fits easily into the edges.
This is also called blind baking(in the uk) you can buy the beans from any supermarket, your choice of filling to blind bake effects the pastry. Experiment and have fun. 😁
I"m not sure I understand...Do you mean that whether you use dried beans or rice in the par-bake affects the crust?
I"m not sure I understand...Do you mean that whether you use dried beans or rice in the par-bake affects the crust?
I really appreciate Alexandra Stafford’s youtube channel ( Alexandra’s kitchen) - I have learned so much following her & her recipes are master quality.
Thank you for this!!!
Can't wait to try this.
Can't wait to try this. Have you ever baked a pie crust made with spelt flour using this method?
Looks great excellent idea
Don’t use rice. As a professional chef, I have never used rice and not gotten it stuck in my crust. Beans or pie weights.
Thank you for sharing this tip. Such a great idea… I subscribed 😁
That looks so good ! 🤤💓😂
Mom did lots of blind crusts (pre baking empty pie shell), but never used weights. That might be worth a try! Thanks. She stored them up three to five days. The longer stored crust can be refreshed with a couple minutes in the o en before using.
Looks so good!!
When it’s a pie it’s pastry, when it’s bread its dough, completely different
This method is in the old Betty Crocker Cookbook.
Looooovvvveeee that. Just love it. Pure and simple........I mean I really really love it want need it... Yep ... Just love you
Oh shoot! I’ve been tossing the rice after, never realized I could use it next time around
She makes it look so easy! I could never pull it off! 😮☹️
All I need now is the crust recipe.
Butter flour salt cold water
I know this is an old comment, but for anyone else wondering, I found it on her website: search up "AlexandraCooks Fool Proof Flaky Pie Dough"
This is not a new method, yet those that aren't familiar with baking a pie can benefit from this tip.
Great advice. and it works!!!
I've used dried beans or dried lentils for years for this..Got the top from Martha Stewart!!
If you couple up the parchment paper first, then straighten out and fill with rice/dry beans, it fills the entire bottom very nicely!
Girl you make a beautiful crust! Ever try using vodka for half of the ice water? The vodka has a lower boiling point and you end up with a crispier crust.
Like the tucking the excess pastry behind itself, nice ,
Also never seen quartering the party to put in in tbe dish , I always roll up on the rolling pin ,
I needed this information!
Yep. This a great technique. Well done.
Great hack, thank you!
Lay a metal pie tin on top of the crust and flip upside down onto a sheet pan. Lay a heavy dish or another sheet pan on top and par bake as directed. You don't get any shrinking at all, which you will unless you put pie weights all the way up to the edge and still sometimes even then.
Great tip thank you 🤩🤩💖
Thanks for sharing 🎉😊
That looks so yummy
Very good info!
We call that " blind baking " in UK
, ceramic baking beans are Available to purchase too
That looks good
Great video - thank you
Awesome 👌
So pretty
Smooth one Sis 👌
This is called “baking blind” also prick the bottom of the pastry so that it doesn’t go soggy after the filling is added.
Very cool, thanks
Love this! Thank u for sharing!
That's called 'blind baking' in Australia and has been around for a LONG, LONG time. I have done it for every pie/tart I've ever made. Surely this isn't something new here?
Wonderful
Excellent
That is beautiful
Nice. 👍
just a question, can you cook the rice normally after using it to parbake?
Awesome!
Thank you!
We call this ‘blind baking’ in Australia
Love!
I par bake my pizza crusts but havent for pies unless it is intended as an already fully baked pie shell for my pie. Maybe I will try it but not that long.
Thanks!
Here's wondering if you can cook and eat the rice later after using it in this way many times
Great idea! Now I just have to learn how to roll out the crust evenly. I have been practicing this for years and now I'm convinced that it's a mind block thing. It's pretty pathetic that I have to have my daughter roll out the crusts. 🙄
So how can I bake a pumpkin pie without burning the crust since it's already done at the edges?
I don't know how my late mother did it. I don't recall her ever using any kind of weights in her blind baked crusts. But she used Crisco and not butter. Does anyone know if that made the difference?
If you are going to store it in plastic, make sure you refrigerate or freeze it so it doesn't loose it's crispness.
My dumbass hasn't been using the parchment. Getting the beans out is tough 😭
Hi you’re my new favorite!
My greanma taught my that when I was 12!!!
We call it blind baking in the UK.
Thankyou....good life
No rest between rolling and crimping is why it shrunk up like that.
This is how we did it growing up👏
Its possible to Freeze this?
Thank you ❤️
It hardly costs anything. It takes little time to prepare an can be made in advance, cool or freeze. The ingredients are as pure & healthy as you want! Check the ingredients of a premade pie crust 😮 good luck finding any nutritional value.
It's 450 not 425
Chefs call this blind baking
Ty
You can use the same rice, cooled for a phone that got wet
Can you freeze?
Thanks
Dough or pastry???
Same thing.
It's called blind baking ....
So I guess that rice is only good now for when you’re cooking pie crusts. I don’t imagine you can use that rice to cook for a meal. Just wondering!
Thank you.
I've never heard the term "pie dough", not in 46 years. My family & I call it, pastry. Not disparaging anyone, just a new term for me, that's all.
I wouldn't consider that par bake for me par bake is half bake store then finish baking when needed also this method the lady uses I always use when baking a pie wether it a sweet pie or savoury pie I always fully bake before putting in filling nice looking pie tho x
This technique is called baking blind
Save the beans and rice for dinner. lol
Juicero????
Where is the recipe?
Defs thought she was making rice pie.