The Difference Between Blind Baking and Par-Baking Pie Crust: Experts Dish

Unlike a slow cooker dump dinner, a low-fuss no-bake dessert, or a store-bought snack, we know that attempting to make a pie from scratch can feel intimidating. There’s a lot of layers involved—literally—from the crust to the filling to the topping. Plus, variables like the humidity and temperature of your kitchen or the fat content of your butter can make or break your pastry crust.

To help you feel prepared and well-equipped to ace your bake, we’ve tested and perfected these fan-favorite pie recipes. As you peek around that list or peruse other pie recipes, including family heirlooms, you might notice a couple terms in the directions regarding that crust: blind bake and par-bake.

These terms are often used interchangeably, according to Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen brand manager, and they sound like they could be describing the same thing. But there’s actually a very important distinction between these two pie processes.

So what’s the difference between blind baking and par-baking pie crust? We asked Brekke and a baker who whips up pie on the daily, Kristen Daily, owner and head baker for Pie Bird Pies in Des Moines, Iowa, to explain.

See the original article:

https://www.bhg.com/blind-baking-vs-par-baking-pie-crust-8767674