Is it necessary? I don't see it in recipes. I'm making a peach pie with lattice op.
You cannot do it. The crusts would not meld together as they need to do.
I've been baking pies for more than 50 years, and the only time I blind bake a crust is for a pie that will be filled with an unbaked filling. This notion of blind baking all piecrusts is a rather new one.
Of course, I hadn't thought of that! Duh moment.
Yes the whole BB thing seems new, I don't recall seeing it in years past.
Thanks for responding.
I don't know- seems to me that blind baking, or par baking, of crusts for custard based pies goes back a long way- I started late and have only been making pies for 45 years or so, but it was certainly common practice then.