Noreen's Kitchen

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WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!

Welcome to Noreen’s Kitchen!
I’m so happy you’re here. Pull up a chair, grab a cup of coffee, and stay awhile. This little corner of the internet is all about comforting recipes, vintage inspiration, family traditions, and simple joys from the kitchen and home. Whether you’re looking for an old-fashioned favorite, a bit of encouragement, or just a cozy place to visit, I hope you feel right at home here.
Real Food for Real People, Real Easy.

How To Blind Bake

A Pie Crust

Tips for Blind Baking A Pie Crust

Blind baking just means that you are going to bake the pie crust before you fill it. This can be for a cold filled pie such as a chocolate silk, banana cream or coconut cream pie. It can also be required for pies that will require further baking after filled. Here are some tips for blind baking the perfect pie crust.

1. Once you have your pie crust fitted into the plate, be sure any excess flour has been brushed away using a pastry brush. This will help avoid spotty burning or over browning in places where dry flour may be.

2. Dock the dough. This is a term used by professional bakers. It just means to prick with a fork, This will help the dough to bake evenly and avoid the formation of large air pockets that will translate into slumpy, bubbly dough that will be ugly and in most cases end up being thrown out. Prick your dough with the tines of a fork, all over the sides and bottom of the pie, avoiding the decorative edge.

3. Weigh the dough down to futher avoid bubbles and air pockets and ensure even baking. Line the pie shell with parchment paper and fill with pie weights, dried beans or rice to the rim. You want to be sure to fill the plate. I use dried kidney beans. Be sure to mark your beans as "pie beans" you can reuse these beans the next time you need to blind bake. You won't be able to cook the beans after you bake them so be sure to mark them. The same goes for the rice. Reserve that for pie baking as well because it won't be edible after you bake it.

4. Bake the pie at 375 degrees for at least 25 minutes. Remove from the oven and remove the beans to a colander or a bowl to cool. If the bottom of the pie shell is not as done as you prefer, return to the oven for an additional 10 minutes, being sure to keep a careful watch for over browning. This will finish off the pie shell nicely without slumping or shrinking of the sides.

5. Once the pie shell is completely baked, allow to cool on a rack before filling.

ENJOY!