<P> Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling . Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked . It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked . Blind baking is also used to keep pie crust from becoming soggy due to a wet filling . </P> <P> Blind baking can be accomplished by different methods . In one technique, the pie crust is lined with aluminium foil or parchment paper, then filled with pastry - or pie weights (sometimes called "baking beans") to ensure the crust retains its shape while baking . Pie - weights are available as ceramic or metal beads, but rice, dried peas, lentils, beans or other pulses can be used instead . When using this method for a fully baked crust, the weights are removed before the pre-baking is complete in order to achieve a browned crust . Another technique dispenses with weights by placing a second pie tin on top of the crust, then inverting the tins to bake . In this method, the crust browns between the tins . A further simplified technique involves piercing the crust repeatedly with the tines of a fork to produce small holes, allowing steam to escape and preventing the crust from bubbling up, but that does not work with soft doughs such as pâte sucrée . </P>

When do you need to blind bake pastry
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