Blind baking...this is probably really dumb, but am I missing something?

C

cheezz

Well-known member
I have the little ceramic balls that I fill the bottom of the crust with and yes, it keeps it from bubbling up .... BUT it also keeps the bottom crust from fully baking or browning. It may be done, but it looks white and pasty.

Are you supposed to heat those little balls up first or something? I've tried it 4 times and haven't been happy smileys/frown.gif

 
HA!!! I have one of those 'shields' and didn't know what it was! And I didn't know about

removing the weights are putting the shell back in...how do you get the weights out without breaking the sides/edges of the shell? Mine are all loose heavy little balls.

 
If you use a sheet of parchment or foil, put the weights in that but

cut it large enuf to give you something to grab onto so that you can just pick up all the weights as though they're in a bag. It also helps to prevent too much browning of the sides/edges if you are going to bake it again with a filling.

 
I tried the parchment, but it dug into the crust...I only tried that once and don't think

I cut out a circle - I think it was a big square so it didn't fit right

 
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