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How to Blind-Bake Pie Crust

This simple step is the key to keeping pies like pecan and pumpkin from becoming soggy

Sarah Breckenridge
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Videography by Gary Junken and Michael Dobsevage; editing by Gary Junken

Blind baking a pie crust means giving an empty crust a head start in the oven before filling and baking the entire pie. It’s an especially important step for holiday pies like pecan and pumpkin because it helps keep the crust from getting soggy.

Tip: Abby always uses a glass pie plate so she can easily judge how the crust is browning. What you’re looking for is a crust that looks dry and golden, but you don’t want to take it to full golden brown because the crust will continue to cook once it has the filling.



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