All pie dough made with flour must be baked/cooked at some point because uncooked flour is simply inedible. A double crust pie is generally baked and cooked at the same time as the contained filling. Blind baking is required for single crust pies when the filling is a wet sort, which would make the crust soggy otherwise. In the case of a crumb filling, using graham crackers or such, you could opt not to blind bake - but then there is a high risk your crust will fall apart when the pie is sliced and served. I hope this answers your question.
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