Have you ever had a pie, tart, or quiche where the crust is soggy and undercooked? This problem often happens with wet or custard-based fillings because the moisture of the filling tends to get into the “pores” of the crust. Luckily, there is a technique called “blind-baking” that can keep your crusts soggy-proof:
After fitting the dough into the pan, line it with a sheet of parchment paper and fill it with old dried beans or pie weights. Bake the crust for 5-10 minutes, remove the weights, and continue baking for another 5-10 minutes. Allow to cool, fill, and continue to cook as directed.
This technique ensures that the crust starts to firm up and cook before any liquid is added. Poking holes and weighing down the dough also ensures that it doesn’t get puffy. So, leave the soggy bottoms to the amateurs because now you’re a pro.
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