blind bake

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FIXED IMG_9419Blind baking is the technique of baking a pie or tart shell prior to adding the filling. The dough is placed in the pie or tart pan and is then docked, this is the process of piercing holes in the dough to allow steam to escape thereby eliminating air bubbles in the dough. The tart shell is then covered with parchment paper and filled with a heat resistant substance such as rice, dried beans, pie weights, etc. I prefer rice as it does not leave dents in the dough. The shell is then either baked half way through until the dough is dried out, the parchment and weights removed, it is filled and baked; or baked half way, the parchment and weights removed, and then baked fully until golden brown and filled with a filing that does not require baking.

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