@benjaminthebaker: How to Prepare Pie Crust for Any Filling Pie Dough (yield: 1 top + 1 bottom crust) 2 cups plus 2 tablespoons (298g) all-purpose flour, plus more for dusting 1 tablespoon (13g) granulated sugar 1 teaspoon table salt 2 sticks (227g) unsalted butter, cold and cut into cubes ½ cup (113g) cold water 1. In a medium bowl, mix together the flour, sugar, and salt using a silicone spatula. 2. Add the cubes of cold butter and use the silicone spatula to mix briefly so that each cube of butter is covered in flour. Flatten each cube of butter between your fingertips, working quickly so as to not heat up and melt the butter. Again using your fingertips, work half of the flattened disks into the flour until they have almost been entirely incorporated. 3. Pour the cold water into the bowl and use the silicone spatula to mix until a dough starts to come together. At this point the dough will look dry, but resist the urge to add extra water. 4. Transfer the dough onto a sheet of plastic wrap and bring the corners of the plastic together to encase the dough inside. Squeeze together so that the dough comes together inside the stretched plastic. 5. Chill the dough in the refrigerator for 30 minutes. 6. Remove the dough from the plastic wrap and place on a very lightly floured work surface. Roll the dough out into a rough rectangle approximately ¼ inch (6mm) thick. Fold the dough in thirds like a letter. 7. Rotate the dough 90 degrees and repeat this rolling and folding process. 8. Cover the dough with plastic wrap and let chill in the refrigerator for at least an hour before using. If not using within two days, wrap in an extra layer of plastic wrap and place in the freezer for long-term storage. #baking #pie #LearnOnTikTok

Aggie Marchel :

I love doing an egg wash on my apple pie crust before I put in the filling! no soggy bottoms ever!

michael :

“No soggy bottoms” - Markiplier

Sarah G :

Key take away….put in parchment BEFORE the rice…yeah…or youll be like me picking individual rice grains out of your par baked crust…..

avery :

I use sugar as a weight and it's game changing

NoCoolTagsLeft :

what about pot pies

FuzzyJedi :

Pro tip: par bake with sugar in your crust to create toasted sugar at the same time to use in your cooking

Ever (They/Them) 🍉 :

Can I just vent about how the bakers on GBBO constantly say "blind bake" when they mean "par baked?" They're two different things and bakers need to know the difference. I appreciate you and your education!

ayesha :

What do u do with the rice after u bake it 🧌 (im too Asian to throw it out)

JW :

You can just give it a egg wash before you you put your filling in

fortuniolo :

i have a pumpkin pie in the oven rn im so scared for it

Rauliz :

I always place a pizza stone underneath to help as well

￶ :

I had to do all 3 of those methods, but here’s how one turned out

riches2r2tches :

which one should I use for a chicken pot pie

JoystickNebula :

"Prevent a pie with a soggy bottom" so does that mean I can't have pie? 🥺

❤️‍🔥PaigeJT❤️‍🔥 :

Double crust fruit pies…bake in the lower part of your oven!

lissa.e3 :

Also, with the double pie crusts, loosely cover it with foil when the top starts to become golden brown, so the bottom can cook without the top burning or getting too dark

manywaters :

need to include hot water crust

BrokenGaming973 :

"No soggy bottoms here" - Markiplier 'Markiplier makes: Pretzels'

Sik :

cherry pie?

FTH :

★Obsessed★ :

you can do rice or uncooked beans too

chefLiambro :

I don't think I've ever made a pie or tart without par baking it first

Naomi :

I just want to point out that the music is from the great british baking show and i appreciate it

Rock Lee Power :

7 years from now when I bake a pie, I'll remember this!!

Bren :

Should I par bake if it’s a premade organic pie dough?