What is the primary purpose of blind baking a crust?

The primary purpose of blind baking a crust is to ensure doneness before adding fillings. When a crust is blind baked, it is partially or fully baked without any filling. This technique is especially important for recipes involving moist fillings or custards that could lead to a soggy crust if not pre-baked. By pre-baking the crust, the baker can achieve a firmer texture and cooked interior that can withstand the moisture from the filling without becoming overly soft or soggy.

In many desserts like quiches or fruit tarts, blind baking helps set the structure of the crust, allowing it to hold up against the additional weight and moisture of the filling. This method is crucial in achieving the desired overall texture and flavor in the final product, making it a fundamental baking technique for certain pastry recipes.