Should you dock a pie crust before filling?

Should you dock a pie crust before filling?

You might hear a pastry chef tell their assistant to “dock the pie crust” before baking it so that it will lay flat and not puff up. The holes made by the fork or docking tool will fill up when the pastry bakes, so you don’t have to worry about the filling leaking through the crust to the pie pan below.

Should I dock pie crust?

For pie pastry, it is important to dock the bottom and along the sides of the pie crust, but only for pastry that is to be baked blind. (Baking blind means baking unfilled pie crusts). For fruit pies and others in which the filling bakes along with the pastry, the dough should never be docked.

How long should you blind bake pie base?

Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Trim off any excess using a small serrated knife before filling.

Should you dock puff pastry?

Dock It. If your recipe says to bake the pastry before adding fillings, you’ll want to prick the surface all over with a fork. This technique is called docking, and it keeps the pastry from puffing up by releasing steam as it bakes.

What happens if you don’t poke holes in pie crust?

Pricking holes in the rolled-out pie dough allows the steam to escape while it’s baking. Without this, the steam would puff up in bubbles and pockets throughout the crust, which would make some parts of the crust cook too quickly and also result in an uneven surface for your filling.

How can you prevent soggy or undercooked bottom pie crusts?

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

How long do you blind bake pastry and at what temperature?

Line the base and sides of an uncooked pastry case with non-stick baking paper. Fill with rice, dried beans, or metal or ceramic baking weights. (This stops the pastry base rising during cooking.) Place on a baking tray and cook in an oven preheated to 220C for 8-10 minutes.

Do you poke holes in pie crust before baking?

Before you bake, you’ll want to use a fork to poke holes in the crust. This allows steam to escape and keeps the pie from bubbling up. Once this is done, you’ll need to add weights.

What does it mean to blind bake pie crust?

Blind baking is simply pre-baking a pie crust before you fill it. This could mean FULLY baking the crust and filling it with a filling that needs no baking. Or, it could mean PARTIALLY baking the crust, then filling it with a filling that still needs to be baked. When should you blind bake a pie crust?

Do I need to “dock” the crust when Blind baking?

There’s no “docking” required. Docking is when you use poke holes (usually with a fork) throughout the crust bottom to help prevent it from bubbling up during blind baking. Docking is generally utilized instead of using weights, and sometimes midway through the process even if using weights. I find today’s process easier and more effective.

How do you dock a pie crust before baking?

Docking is simple. Just roll out your pie dough and lift it into the pan. After pressing it in and shaping the edge, prick it all over with a fork. Don’t forget the sides! Do this whenever you need to fully or partially bake the crust before adding the filling.

What kind of crusts can be blind baked?

Any variety of pie crust you may wish to use can be blind baked. This includes graham cracker and other cookie crumb crusts as well as those that incorporate ground nuts into the equation. Below, is a step-by-step guide for blind baking a pastry dough crust (A.K.A. a crust that involves cutting fat into flour).