To think not blind baking pastry would be a mistake?

[OldMaaa]

I make pumpkin (well butternut squash) pie once a year. I am not great at pastry, but I manage using ready roll and always blind bake the pastry before I put the filling in.

I can't remember what recipe I normally use and I have stumbled across this one. Which states you can just put the pie filling in uncooked pastry and bake the whole thing together, no blind baking.

What witchcraft is this? Wouldn't the bottom be soggy? Does anyone think this could actually work? I am tempted to try it, for ease, but it worried I will end up with an inedible pie and no time to make a replacement.

https://keytomylime.com/pumpkin-pie-with-sweetened-condensed-milk-recipe/

I wouldn’t risk it personally, whenever I’ve made a pumpkin pie the filling has been quite a custardy texture before baking so can only imagine it would be really soggy

Chat GBT is telling me a lot of pumpkin pies are baked this way. I don't understand! 😂

GPT!

I would always blind bake for a sweet pie, especially if the filling is quite 'wet'. I haven't ever used a recipe that doesn't say to blind bake!

I wouldn't risk it with a wet filling like that

What it's not telling you, is if you bake them that way they're shite.

Does Chat GTP get the recipes from Tiktok though?

Well, I decided to experiment (cos science) and made it without a blind bake. I was feeling lazy and I was already on the back foot as the loose bottom of my pie dish has mysteriously disappeared, so I had to bake it in a spring form cake tin instead. 😬

It's an ugly fucking pie, but on examination of the bottom it seems fine and not obviously soggy. However we won't know the true outcome until we try it tomorrow. Thankfully there's a back up pudding if it's utter shite. 😄

I don't know. I shared the recipe with it and said I was skeptical. It did a good job of convincing me that it would be OK. Pumpkin pie bakes for nearly an hour, so apparently that's plenty of time for the pastry to cook properly. I do find when I blind bake the pastry can be a bit overdone so maybe there's some sense to the madness? Will find out tomorrow!

My sil never blind bakes,even for quiche .
She's a good,experienced cook.

Is butternut squash nice in a pie? Is it dessert or a vegetable side dish?

It's no different to using pumpkin really. I use it instead of pumpkin in a "pumpkin" pie as you can buy them all year round. It's a dessert, a traditional Thanksgiving pudding (we aren't American but it's my son's favourite after I made it at Halloween once). I roast it in the oven with some honey and then blend it into a purée.

I gave up blind baking on quiches because I found the texture similar if I did or if I didn’t. And it’s a total faff.

ChatGPT is biased towards the way you ask the question. The answer to the way I asked says below which imo favours blind baking -

Pumpkin pie filling is very wet. Blind baking:

• Prevents a soggy bottom by setting the crust before the liquid filling goes in
• Keeps the crust flaky, not gummy
• Helps the crust brown more evenly

This is especially useful if:

• You like a crisp base
• Your oven runs a bit cool
• You’re using a homemade shortcrust or all-butter pastry

When you can skip it You can skip blind baking if:

• You’re using a very hot oven and a metal pie plate
• You don’t mind a softer bottom crust
• The recipe is specifically designed for an unbaked crust (some American-style recipes are)

Ask the question another way as it says -

Short answer: usually, no.
For a classic pumpkin pie, you typically do not need to blind bake the crust. Pumpkin pie filling is liquid and bakes for a long time, which cooks the crust as it goes.

Experiment successful. Pie good. No soggy bottom. Mind blown!

My pumpkin pie recipe says to put the pastry in the tin in the fridge for half an hour before filling and baking - no blind baking. I use ready rolled and it works fine.