What is blind dough: This is what the perfect pie crust looks like
Housewives who have tried to make a pie from shortcrust pastry with a juicy filling at least once in their lives have noted to their disappointment that the crust gets soggy due to contact with moisture.
As a result, the culinary product is poorly baked, which cannot but affect its taste.
The salvation will be a pie base that has already been in the oven.
This little chef's trick was given the name of blind baking. By the way, there is another name, which sounds like "baking in white".
Now, how to make it. For this, you will need ready-made chilled dough based on butter, which you need to roll out to the size of the baking pan you have at your disposal.
After you have smoothed out the dough, poke a few holes in it with a fork (but not all the way through).
Now cut a piece of parchment of the same size and, after moistening it, place it on top of the base.
Sprinkle any dry grain on top – rice, beans, etc., which is needed to create the necessary pressure on the dough.
After baking, you can get rid of the press and parchment. Brush the almost finished product with egg and bake for a couple more minutes to achieve a golden hue.
