Live Well Bake Often · by Danielle Rye
How to Blind Bake a Pie Crust
NUTRITION · PER SERVING50M COOK
CAL 6%·PRO 3%
CARBS 10G36% OF CAL
1G FIBER9G OTHER0G TOTAL SUGAR
FAT 7G59% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tutorial for blind baking a pie crust to prevent sogginess. A foundational technique for custard and cream pies that starts with baking with weights or beads.
componentamerican🥧 baking dish🔥 oven
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Nutrition & ingredients
Ingredients
serves 1- 1 pie crust ((homemade or store-bought))
- 1 egg white plus 1 tablespoon water ((optional))
At a glance
PER SERVING · TIME 50M
CAL 6%·PRO 3%
CARBS 10G36% OF CAL
1G FIBER9G OTHER0G TOTAL SUGAR
FAT 7G59% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 116mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 14mg
- Calcium
- 2mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 116MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.