AAA Blind-Baked Pie Crust

By stancec44

Pie doughs that pull every trick in the book to avoid gluten development lack the strength to hold themselves upright in the oven. That makes blind-baking an uphill battle, as the dough is much more likely to slump out of shape. The right sort of gluten development is nothing to be afraid of, especially as it helps a pie stand tall in the oven.

Heavy ceramic pie plates conduct heat too slowly, inevitably resulting in a crust that's less flaky and crisp than it should be. Instead of creating flaky layers, the butter seeps out into a pale and mealy crust. The absolute best option for blind-baking is a tempered-glass or aluminum pie plate.

Make, roll, and shape the dough all in one go. That's a snap so long as the dough temperature stays between 65 and 70°F, the range you'll automatically nail when "room temperature" is at or below 73°F. In warmer conditions, you'll want to take a few proactive steps to manage your dough temperature. After shaping the decorative border, refrigerate the pie dough for at least two hours before blind-baking to ensure it's perfectly cold and relaxed.

I vastly prefer blind-baking for an hour at 350°F, with pie weights in place the entire time. First of all, it takes zero effort on my part—I stick the dough in the oven, then pull it out when it's done. But second, blind-baking at a more moderate heat reduces shrinkage and puffing, for a golden-brown crust that's perfectly flat along the bottom and sides.

I love aluminum because it keeps my pie weights clean and hugs every curve of the dough. It can even be folded over to shield the edges of the crust from excessive browning; no "pie shield" required. Per tip #3, it's essential that the pie shell be thoroughly chilled before you add the aluminum liner, as it may stick to a softer dough and/or deform its shape.

I also recommend placing the pie on an aluminum baking sheet to prevent smashing the decorative border with a wayward oven mitt on your way in or out of the oven. Aluminum baking sheets also conduct heat along the bottom of the pie plate, helping the bottom crust to brown.
My kitchen and budget are too tight to accommodate a bag of ceramic pie weights or marbles, and I'd rather save rice and beans for dinner. It's not that weights aren't essential, only that my go-to choice is far less traditional: plain white sugar. For one thing, it's something that any baker has in abundance, and, at seven ounces per cup, it's wonderfully heavy. That lets sugar settle into every nook and cranny of the aluminum-lined crust, distributing its considerable weight across the bottom and sides of the pan, and butting up against the taller edges, too. As a pie weight, sugar completely eliminates the risk of slumping, shrinking, or puffing, and obviates the need for docking. With sugar, you won't waste money on inedible pie weights or janky beans you'll have to throw out someday. After cooling, it can be used just like regular sugar in any recipe, or reserved for a few more rounds of pie duty until it turns pale tan. By that point, the toasted sugar will have enough character to add delicious complexity to traditional meringue, mellow the sweetness of blueberry pie, or round out the flavor of classic banana bread.

Ingredients

• Old Fashioned Pie Dough (Makes 2 single- or 1 double-crusted 9-inch pie (regular or deep-dish):
• 8 ounces all-purpose flour (1-2/3 cups; 225g), plus more for dusting
• 1/2 ounce sugar (1 tablespoon; 15g)
• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 8 ounces unsalted butter (2 sticks; 225g), cold
• 4 ounces cold water (1/2 cup; 115g)

Preparation

Step 1

This is the sort of recipe pastry chefs tend to favor, but it doesn't require any fancy ingredients, equipment, or training. Just smash some cold butter in a bowl of flour, stir in a bit of water, roll it out, and fold it over a few times. It's essentially a streamlined blitz, making an easy layered dough that's supple but strong. That means it won't slump out of shape in the oven, so it can support all types of complicated decorative techniques, but it's wonderfully buttery, so it always turns out flaky and tender, too.

For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into 1/2-inch cubes (this size is important, as smaller pieces will melt too fast) and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat—that's it! No rubbing or cutting. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70°F; if not, refrigerate briefly before rolling and folding (see note above).


Make the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F; if not, refrigerate briefly before proceeding (see note above).

For Single-Crusted Pies: Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 1/4 inches all around. Fold overhang over itself to create a thick border that sits atop the rim of the pan. Crimp or shape crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.

For a Double-Crusted Pie: Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch all around. For a solid top crust, roll remaining dough as before, or roll into a 9- by 15-inch rectangle for a lattice-top pie. Transfer the entire sheet, uncut, to a baking sheet or parchment-lined cutting board. (The parchment will prevent dough from absorbing any savory odors from the board.) Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.

For a Blind-Baked Pie: Preheat oven to 350°F. Line chilled pie shell with a large sheet of aluminum foil, pressing so it conforms to the curves of the plate. Fill to the brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, about 1 hour. Fold long sides of foil toward the middle, gather short sides, and use both hands to carefully transfer sugar to a heat-safe bowl. Let sugar cool to room temperature. If needed, continue baking crust a few minutes more to brown along the bottom.