What is blind-baking?

• A. Pre-baking pie shells for uncooked fillings
• B. Cooking pie fillings before adding crust
• C. Cooking the crust directly on the stove
• D. Baking at a high temperature

Answer: (A)

Blind-baking refers to the technique of pre-baking pie crusts before adding any filling, particularly those that do not need further baking after the filling is added, such as cream pies or fruit tarts. This process helps to set the crust and prevent it from becoming soggy when wet fillings are added later. By partially or fully baking the crust first, bakers achieve a crisp texture and ensure the crust holds its shape during the filling and final presentation.

The other options describe different processes that do not accurately represent blind-baking. Cooking pie fillings before adding them to a crust is a method used for certain recipes but does not involve pre-baking the crust itself. Similarly, cooking a crust directly on the stove is not a common technique used for making pie; pie crusts are typically baked in an oven. Baking at a high temperature does not adequately describe the specific process of blind-baking, which is more about the timing and purpose of pre-baking the shell.