Danny and I were trading off household jobs one recent Saturday morning and I pointed out that he should do the dishes. I was planning to blind bake a pie crust and needed to get the dough in the fridge to chill.
“You’re going to WHAT now?” He asked, clearly dubious of the credibility of my task.
“Yeah. You know, prebake a single pie crust, to hold a cream filling.” I explained. And because there was pie in his future, he conceded to doing the breakfast washing up.
It’s no wonder he had no idea what I was talking about. I seldom make cream pies, so strong is my fondness for the fruit-based variety. But I had an idea for a pie that I wanted to make for Sunday dinner and so a-blind-baking I went, while Danny kept an interested eye on my work.
Strawberry season is nearly upon us and that means fresh strawberry pie needs to be on your weekend brunch menu, as well as mine. To do so, we need to know how to blind bake a pie crust. Read on for the tutorial! Don’t worry, it’s a cinch.