Pie iron: A small cooking appliance with metal interior that has holes for placing uncooked pies. The appliance lid is lowered in order to cook the pies using the heated metal.

When you see cupcakes in a bakery window with those perfect swirly mounds of icing, many times a 1M was at the helm.
7.Icing Spatulas – The “other” spatula for the baking kitchen.
They are inexpensive and it pays to have short, long, straight and offset versions should you choose a lot of baking.
Carefully lift the parchment paper filled with weights out of the dish and set it aside.

• Two aluminum pie pans will comfortably fit on a half sheet pan, to help you still bake several pies simultaneously.
• For beginners, this pie pan does a lot of the work for you when it comes to decoratively shaping your pie crust.
• During testing, the aluminum pie pans blind-baked in the same way evenly and quickly as the other metal pie pans we tested, but these specific pans must be baked on a sheet tray.
• I thought I possibly could just use my pyrex and Anchor Hocking glass bowls, but learning I can’t.
• Every couple of years, Wilton redevelops their technology and they haven’t steered me wrong.
• Bake time will undoubtedly be longer than stated in the recipe.

Delicious filling, delicious flaky pastry on top… but my oh my was the bottom completely soggy and soft.
I wanted to believe you could put the complete pie in since it is, but no, blind baking seems essential.
I put the pie on a pre-heated baking sheet and didn’t use each of the liquid – but nonetheless, underneath was inedible.
I will definitely ensure it is again, but par-bake the bottom first.
Made this yesterday, the excessive apples & omission of lemon juice was everything I never knew I needed.

Slow-cooked Rhubarb Compote Recipe

Blind bake until the pastry puffs up as well.
Puff pastry is meant to be produced with puff, puff up, and big layers of air between them.

I like to check halfway and deflate any air pockets with a fork or spoon to tap it down gently.
Alternatively, you can dock with holes after the initial 15 minutes to reduce puffing.
It’s hot enough to cook the dough and encourage Maillard browning without being so hot that it burns or is too cool that the crust doesn’t set correctly.
The temperature is often reduced to 350ºF (177ºC) to cook the filling over a more extended period gently.
Partially blind baking is for runny fillings that risk sogginess or when the filling cooks faster compared to the crust.
Egg custards run this risk and will get rubbery and dry if over-baked.
Many quiches and custard-based fillings like coconut pie belong to the partial category.