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[quote=Anonymous][quote=Anonymous]What is blind bake[/quote]

Blind bake is where you -partially- bake an empty pie shell so that the shell is fully baked after you have filled it and baked with the filling.  Usually when you blind bake you will want to use weights (pie weights, uncooked beans, uncooked rice, etc) to fill the shell so that the sides of the shell don't cave and the bottom of the pie doesn't bubble up.

To use the weights, take a sheet of aluminum foil (or two) wide enough to cover sides and center, butter it (so that it doesn't adhere to the shell as it blind bakes), lay it in the pie shell and conform it to the pie shell, including the sides, and then fill with the weights.  Blind bake as instructed in the recipe.  Remove from oven, lift out the aluminum foil with the weights.

I have actual weights so I save them and I throw away the aluminum foil.  If you're using beans or rice then just throw them away.  I bought weights because I bake a lot of pies so it was more economical for me to own weights.  If you don't bake a lot of pies then you might as well just use up rice or beans, which are cheap.

Here is an ATK on blind bake:  an article [url]https://www.cooksillustrated.com/how_tos/5766-the-key-to-blind-baking-use-the-right-lining[/url] and a video [url]https://www.bing.com/videos/search?q=atk+blind+bake+video&docid=608031145733326178&mid=0436F389CAD8E7C88E6F0436F389CAD8E7C88E6F&view=detail&FORM=VIRE[/url][/quote]

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