But blind baking is also important for custard pies such as a classic pumpkin pie or a chess pie—you want to partially bake the crust before adding the filling so the crust doesn’t get soggy or puff up too much.
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Step 4: Bake the Pumpkin Pie
Pour the filling into the pre-baked crust.
Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges and the center should jiggle just slightly if you nudge the pan. The pie will look a little puffed when it comes out of the oven, but it will settle as it cools.
Cool the pie on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve. Enjoy!
What you’ll need to make Pumpkin pie
How to Blind Bake Pumpkin Pie Crust | Cakes & Pies
FAQ
Do you need to blind bake for pumpkin pie?
Should crust for pumpkin pie be prebaked?
What happens if you don’t blind bake?
Can you make a pie without blind baking?
Should you blind bake pumpkin pies?
Too many pumpkin pies have soggy crusts that never fully brown. To avoid this, recipes often call for blind baking your crust. That is, baking the empty crust before the filling is added. This gives the crust time to firm up and brown, time it typically doesn’t get if the faster cooking filling is added first. But now we have a better way!
Does canned pumpkin go bad quickly?
Generally, canned food has a longer shelf life. You can find the canned pumpkin’s shelf life from the label on the package. However, canned pumpkin that has been opened will have a shorter shelf life. Because the contact between food and air increases the potential for contamination, food spoils more quickly. The spoilage duration of opened canned food varies depending on the storage treatment of canned food that has been opened, the type of food, and the storage environment.
Do all pie recipes require Blind baking?
And keep in mind that not all pie recipes require blind baking. Ree Drummond’s pecan pie calls for pouring the filling directly into an unbaked pie crust and most double-crust apple pies do not call for blind baking, either.
Why do pies need to be blind baked?
Blind baking gives the crust a chance to dry out a bit before adding a wet filling and baking again, ensuring a crisp, flaky bottom and a pie that holds its shape. Two types of pies require blind baking: The first pie type needs a par-baked crust and the second needs a fully baked one.