Blind-Baked Pie Crust

 Originally posted by Modern-Day Ma on November 21, 2018

Blind baking is the process of cooking a pie crust either partially or fully before adding the filling.  This recipe originates from Milk Street Magazine, and uses a cooked-starch technique to produce velvety dough with perfect texture.  Be sure to chill it fully before rolling and then again before baking. It is best made with a food processor, which distributes the cooked starch evenly.

Use Pie weights or Pie chains to keep the crust in place during most of the baking time. Alternately, you can line the pie crust with foil and fill with dry white rice or dry beans. Whichever weights you use, remove them for the last 5 minutes of baking time to allow the crust to brown completely.

Blind-Baked Pie Crust

3 Tbsp water
2 tsp cornstarch
1 cup plus 2 Tbsp all-purpose flour
2 tsp sugar
¼ tsp salt
10 Tbsp butter, cut into ½ inch slices
2 Tbsp sour cream

Mix cornstarch and water in a microwave-safe bowl. Microwave 20 seconds. Stir. Microwave another 20 seconds. Chill in freezer 10 min.

Combine flour, sugar and salt in food processor. Add cold cornstarch mixture and pulse about 5 times until evenly ground.

Add butter and sour cream. Pulse quickly and repeatedly until dough just comes together.

Pat into a 4-inch disk and refrigerate at least 1 hour. Roll out and then freeze in pie plate 15 min.
Line with foil and fill with pie weights or chains.

 Blind bake at 375 for 25 min. Remove foil and bake another 5-7 min until golden.

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