To my knowledge, I blind bake when instructed in the recipe.
Or you can also protect the bottom crust (and this goes for pizza crust as
well) by sprinkling some breadcrumbs (I'd say not more than a teaspoon) onto
the crust before you add the filling that you think might seep through and
make it soggy.
Or, you may brush the bottom of the crust with oil (just to give it a thin
coating) before adding the filling.
CB: The Old Leather Bat
----- Original Message -----
From: "Alex Hall" <[email protected]>
To: <[email protected]>
Sent: Saturday, October 27, 2012 7:46 PM
Subject: [CnD] when to blind bake?
Hi all,
I recently heard the term "blind bake" in reference to partially cooking a
crust so thin fillings will not soften it as they cook. This is about
cups, like cherry or lemon, where you line muffin tins with dough and fill
them with a custard or filling. The recipe I was looking at, cherry cups,
said nothing about this, yet I was told it is a good idea for this sort of
dessert. So, two questions: when do you, and when do you not, blind-bake
an item, and how long should you cook it if you do blind bake? Thanks.
Have a great day,
Alex (msg sent from Mac Mini)
[email protected]
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