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Food and Drink / Column

Blind-baking the crust

BELLOWS FALLS—To prebake the pie crust, roll out your pastry and fill your pie dish, finishing the edges any way you like. Crumple up (to make pliable) a piece of parchment paper large enough to fill the pan with some ample hang-over to make removal easy.

Fill the lined dish with pie weights, dried beans, dried rice, or other similar ingredients or oven-safe objects to weigh it down and keep the pastry from buckling in the middle.

Bake the crust at 350 degrees F for 20 minutes, then carefully remove the parchment and weights.

Return the pastry to the oven and continue cooking for another 15 minutes or until it is lightly browned.

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Originally published in The Commons issue #535 (Wednesday, November 6, 2019). This story appeared on page C4.

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