Blind Baking Chicken Pot Pie Crust – The Easy Way – Do You Dare To Try?

Chicken pot pie, a comforting classic, is a culinary delight that tantalizes taste buds. But when it comes to the crust, a question often arises: do you blind bake chicken pot pie crust? Embark on this culinary journey as we delve into the intricacies of blind baking and its impact on this beloved dish.

What is Blind Baking?

Blind baking, also known as pre-baking, involves baking a pie crust without any filling. This technique is employed to prevent a soggy bottom crust by ensuring it is fully cooked and crisp before adding the filling.

Benefits of Blind Baking Chicken Pot Pie Crust

Blind baking chicken pot pie crust offers several notable advantages:

• Prevents Soggy Crust: By pre-baking the crust, you create a barrier that prevents the moisture from the filling from seeping into the bottom crust, resulting in a crispy and flaky texture.
• Improves Flavor: Blind baking allows the crust to develop a golden-brown color and a nutty flavor, enhancing the overall taste of the chicken pot pie.
• Ensures Even Cooking: Pre-baking ensures that the bottom crust is evenly cooked, eliminating the risk of uncooked or undercooked portions.

How to Blind Bake Chicken Pot Pie Crust

Blind baking a chicken pot pie crust is a simple process:

1. Roll Out the Dough: Roll out the pie dough to the desired thickness and shape.
2. Line the Pie Plate: Place the rolled-out dough into a pie plate and trim the edges.
3. Dock the Crust: Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
4. Line with Parchment Paper: Cut a piece of parchment paper to fit the pie plate and place it over the crust.
5. Weigh Down the Crust: Fill the parchment paper-lined crust with pie weights or dried beans to weigh it down and prevent shrinkage.
6. Bake: Bake the crust at the recommended temperature and time, as specified in your recipe.
7. Remove and Cool: Once baked, remove the parchment paper and pie weights and let the crust cool completely before filling.

Do You Always Need to Blind Bake Chicken Pot Pie Crust?

Blind baking is not always necessary for chicken pot pie crust. If you are using a pre-made crust or a crust that is specifically designed for no-bake applications, blind baking is not required. However, if you are making your own crust from scratch, blind baking is highly recommended to ensure a crispy and satisfying bottom crust.

Other Considerations

• Filling Consistency: If your chicken pot pie filling is very wet or liquid, blind baking is crucial to prevent the crust from becoming soggy.
• Crust Thickness: Thicker crusts may require a longer blind baking time to ensure they are cooked through.
• Pie Plate Material: Glass or ceramic pie plates retain heat better than metal plates, which can affect the blind baking process.

The Bottom Line: The Art of the Perfect Chicken Pot Pie Crust

Whether you choose to blind bake your chicken pot pie crust or not, understanding the benefits and techniques involved is essential for crafting a delectable dish that will impress your family and friends. By mastering the art of blind baking, you can create a crispy and flavorful crust that will elevate your chicken pot pie to culinary heights.

Questions We Hear a Lot

1. Can I use a store-bought crust for blind baking?

Yes, you can use a store-bought crust for blind baking, but make sure to check the package instructions to determine if it requires pre-baking.

2. How long should I blind bake a chicken pot pie crust?

The blind baking time can vary depending on the crust thickness and your oven. Typically, it takes around 15-20 minutes at 375°F (190°C).

3. What can I use instead of pie weights for blind baking?

If you don’t have pie weights, you can use dried beans, lentils, or rice to weigh down the crust.