I'm in the midst of baking a pie, but i don't understand the instructions?

Question

I'm baking a pumpking pie, here are the directions which i don't understand: "Line, weight and blind-bake shell in middle of oven for 10 minutes. Carefully remove weight beans and paper and bake shell for 5 minutes more or until lightly colored. Let cook on rack." What's blind-bake, and what do they mean by weight and weight bean? Which paper do I have to remove? And finally, does it mean that I have to leave the pie crust in the oven after the 5 minutes have passed?
Thanks, I'm getting terribly frustrated and pissed off.

Answer 1

It means you have to line the pastry with greaseproof paper, then put some thing like barley or rice to hold the pastry down so it won't rise, then remve from oven remove paper and weight and bake blind again (which just means baking the pastry with nothing in it) for another 5 mins, good luck hope this helps, if not shout back again.

Answer 2

Blind baking a shell just means without filling. The paper is parchment paper. The beans keep the unfilled shell from puffing up.
Forget all that. I've been baking pies for 30 years. Line your pie tin with your crust. Flute or use a fork around the edge for looks. Poke holes in the bottom of the crust---lots of holes. Bake at 425 for 10 minutes. Fill with cooked pumpkin mixture and chill for 1 hour or more. If you are baking the pumpkin mix in the cooked shell, cover the shell edges with foil to avoid burning the edges.

Answer 3

Oh, I get it. Okay, here it is. Line the pie crust with wax paper and put beans over it to weigh the paper down, next wait ten minutes without opening the oven door. blind bake means to not open the oven door untill the time is up and this is because opening the door while the crust is still in there will affect the results of your crust. After that ten minutes is up, take the paper off and this is only for cooking the middle of the crust cooking without burning the outer edge. After removal of the weight and paper, wait until you get the desired color of the crust that you want!

Answer 4

You don't have to go through all that. They are telling you to pre-bake your pie with a paper liner and weights so the crust is not soggy. Just pre-bake it without anything inside. If it puffs up, just pat it down with a paper towel or clean towel. About the 5 minutes--do they tell you to leave the pie in the shut-off oven after baking? That would be to let it finish baking? Not sure on that one. Is that a Maida Hatter recipe? Sometimes, she goes into too much detail.

Regarding the pie weights, people use dried beans or rice. These are kept in a plastic bag and never used for food. They can be reused for years and years, but always have a piece of parchment paper protecting the pice crust. But as I said, I just bake mine plain and if it puffs a bit so be it.

Answer 5

Blind baking a pie shell is when you bake just the shell without the filling in it. What you need to do is take the raw pie crust and put some parchment or wax paper over the top of it. then fill the crust with dried beans and bake it per the instructions. This will prevent the crust from forming big bubbles. After the blind bake you can lift the paper out and you have your crust ready to fill. Enjoy!

Answer 6

Blind bake: The term refers to baking an unfilled single-crust pie or tart shell.
Generally, shells to be filled with ingredients that need further cooking, such as uncooked custard or fruit , will be partially baked before filling and baking; shells to be filled with cooked ingredients, such as stove-top cooked custard, must be completely baked before filling.
Shells to be blind baked should be chilled, pierced repeatedly with a fork to allow steam to escape, lined with parchment paper or foil, then filled with pie weights or dried beans before baking. Weighting the dough keeps it from puffing while baking, and helps prevent shrinkage.
Although cooking times and temperatures vary from chef to chef, in general the shell is cooked for 10 to 15 minutes at a high temperature (400-425 degrees F.) to set the dough, then the oven heat is reduced to 375 degrees F., the lining and weights removed, and the shell returned to the oven to dry, color and cook to the desired doneness approximately 5 minutes.
Some chefs do not line and weight shells made of cookie-type tart dough (with high ratios of butter, sugar and sometimes egg) before blind baking because they hold their shape in the oven.

Answer 7

Blind-bake is when you PREBake your pie shell to ensure a crisp crust that won't get soggy!

You line the crust with foil and place dry beans or peas ontop to hold down the crust so it doesn't puff up.
Make sure to poke a few holes in the bottom of the crust with a fork BEFORE blind-baking too!

Answer 8

How about an easier way instead. Why get all stressed out just over a pie. Here is one I have used and my MOM has too.

Prize Pumpkin Pie ( in one bowl)
2 tablespoons of all purpose flour
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

All together

1/3 cup brown sugar
1/4 cup maple syrup
1 cup scalded milk(thats when you let milk cook not boil but get real hot and forms a layer on top)
2 eggs-beaten
1 1/2 cups canned pumpkin
1- 10" unbaked pie shell
Whipped cream on top later is optional

Answer 9

red delicious, Granny Smith, Cox's Orange. Streusel is a mixture of brown sugar, white sugar, cinnamon, nutmeg, flour, walnuts and butter. it truly is blended till it had beads and then sprinkled on properly of the pie in the previous it is going contained in the oven. Years in the past, more effective acceptable residences and backyard had a hellacious Streusel Apple pie and also you had to position foil on properly and let it bake for more effective or less an hour and a 1/2 and then get rid of the foil so as that the streusel can brown. My popular apple to apply is Granny Smith.

Answer 10

It might say let cool on rack instead of cook on rack---Misprint misread?
No earthly idea about weights.
I'd suspect blind bake is the term for unfilled?
Don't worry, you'll be happy with the pie & you'll get better with practice!
ummmm...pie...gurgle...gurgle...gurgle...!!!!
[I don't know why it's so hard to git in the 3rd gurgle]
;)