How do I cook pastry for pie and fill it later?

Question

I would like to make a pie crust .and put the filling in later .How do I do that?

Answer 1

Bake Blind

Definition: An English term for baking a pastry shell before it is filled. The shell is usually pricked all over with a fork to prevent it from blistering and rising. Sometimes it's lined with foil or parchment paper, then filled with dried beans or rice, or metal or ceramic pie weights. The French sometimes fill the shell with clean round pebbles. The weights and foil or parchment paper should be removed a few minutes before the baking time is over to allow the crust to brown evenly.

Answer 2

Pat the crust into a pie pan. Prick the bottom. Fill with beans, rice, or pie weights for baking.
Remove weights to cool, then fill with desired stuff.
Bon appetite.

Answer 3

Make the pie as you would poke some holes in the bottom, put some parchment paper in and fill it with rice or baking beads. bake as normally and cool. refridgerate the baked crust until you fill it.

Answer 4

Ok first put the pastry into the dish. then line on top of the pastry with clingflim/gladwrap. fill with baking beans/rice and cover the top with overhang of the film.
Bake away.Dont worry the film will not actually melt, trust me a good way.the film will shrink a little ancan actually be kept aftewards and put itno the same dish as it sorta holds its shape.

Answer 5

You have to bake it 'blind'.
Fill it with dry rice and bake it till the pastry is golden, then throw out the rice.