Blind Baked Pie Crust
I don’t know about you guys but I absolutely LOVE simplicity in the kitchen, especially when it comes to baking. In creating Borrowed Delights, one of my intentions is to create and share recipes that are simple and delicious and that provide ease in preparation. With that said, it is only appropriate that I share stable recipes that anyone and everyone who has access to a kitchen must print and keep and keep in their recipe drawer – do you have a recipe drawer or container? Let me know in the comments below. Anyways before I digress too much, one of these must-have-staple-recipe is my Oil Pie Crust recipe! What makes this so great and simple too make and use? First it doesn’t require to be rolled out and secondly it can be easily blind baked WITHOUT the use of weights or baking beans!
How to blind bake a pie crust with ease! When ready to use your Oil Pie Crust Dough, simply press the dough up along the sides and along the bottom of the pie dish in an even layer. Next to prebake or blind bake, pierce entire surface of the dough on the bottom and along the sides with a fork. Bake in preheated 450 oven for 12- 15 minutes. If you notice your dough is getting too dark, place piece of foil over dough and continue baking until done. Allow your pie crust to cool completely and then fill with the filling of your choice, such as my Blueberry Sauce, Vanilla Pastry Cream mixed with some a cup of prepared Whipped Cream or Chocolate Mousse.
