Baking

What Beans For Blind Baking?

by Margita Vargová
3 min read

Blind baking is one of those essential techniques every home baker should know. If you’ve ever wondered, "What Beans For Blind Baking?" you’re not alone! Utilizing the right type of weights is crucial for ensuring your pie crust turns out perfectly. Let me share my experience and help demystify this delicious process.

Choosing the Right Beans

When I first started blind baking, I quickly discovered that dried beans are a popular choice. They are weighty and can evenly distribute the heat throughout the crust. Other options include pie weights, but if you’re looking for something you might already have in your pantry, dried beans are a fantastic option. Kidney beans, black beans, or chickpeas all work well. The important thing to remember is to use beans that you’re not planning to cook afterward, as they won’t taste the same after being heated!

Step-by-Step Guide to Blind Baking with Beans

Blind baking may sound complex, but it’s quite simple once you get the hang of it. Here’s how I do it:

  1. Preheat your oven to the temperature specified in your recipe.
  2. Roll out your pie crust and place it in a pie dish, making sure to crimp the edges.
  3. Prick the bottom of the crust with a fork to prevent bubbling during baking.
  4. Line the crust with parchment paper or aluminum foil. This adds an extra layer to prevent sticking.
  5. Pour in your dried beans over the parchment. Make sure they’re evenly distributed!
  6. Bake for about 15-20 minutes, or until the edges start to get a light golden color.
  7. Carefully remove the parchment and beans, then return the crust to the oven for another 5-10 minutes to ensure the bottom is fully baked.
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This method not only helps keep the shape of the pie crust but also allows it to cook evenly throughout. Trust me; it’s worth the little extra effort!

Alternatives to Beans

If beans aren’t your thing, there are other options at your disposal. Rice and sugar can also serve as weights for blind baking. Rice is great because you probably have it in your kitchen, and it will mold to the shape of the crust. However, sugar can add a sweet aroma, making it perfect for dessert pies. Despite being different options, both can be used similarly to beans—just remember that you might want to reserve them for baking purposes since they won’t be consumable afterward.

Conclusion

Now that I’ve walked you through the basics, I hope you feel ready to tackle blind baking yourself! Understanding what beans for blind baking is all about has made a significant difference in my pie-making adventures. Whether you choose beans, rice, or sugar, I’m confident that you will impress your friends and family with perfectly cooked pie crusts. Happy baking!

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FAQ

  1. Can I reuse dried beans for blind baking?
    Yes, you can reuse them for blind baking, but they may lose some of their shape and firmness. It’s best to label them as baking beans and not cook with them afterward!

  2. What happens if I don’t use weights?
    Skipping weights can lead to a bubble in the crust, which may result in uneven baking. Using weights ensures that your crust maintains its shape.

  3. How do I store my beans after using them for blind baking?
    After baking, let the beans cool down, then store them in an airtight container. They’ll last for many more sessions of blind baking!

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