A blind baked pie or tart crust is another basic technique of pastry. Essentially it is a baked crust with no filling in it. While not difficult, a few pointers will give you a perfect crust every time. While these pointers will apply to any crust, the one I have used is mine. I have no idea why it is referred to as blind baked. So if anyone knows, please tell me.
While we no longer have Big Boy restaurants in my area, I, like Rose Levy Beranbaum, remember their strawberry pie. I would rather have eaten that than anything else I can remember at the time. It was a simple pie consisting of a baked pie shell into which fresh strawberries were placed standing up and the whole was covered with a sweet, shiny glaze. I swear I can still taste it. Continue reading