How To Blind Bake A Pie Crust

Gerry Biordi

How To Blind Bake A Pie Crust

Learn how to blind bake a pie crust for recipes that require a fully or partially baked crust before adding the filling. This simple method helps create a crisp, golden crust while preventing bubbling and shrinking, making it perfect for cream pies, custard pies, and other baked desserts

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Prep Time 10

Cook Time 35

Total Time 1 15

Servings: 9

Course: Baking Basics

Cuisine: American

Ingredients Method Video Notes

Ingredients

1 unbaked 9-inch pie crust, homemade or store-bought
Parchment paper or aluminum foil
Pie weights, dried beans, or uncooked rice

Method

Prepare the pie crust in a 9-inch pie plate, trimming and crimping the edges as desired.
Refrigerate the shaped crust for at least 30 minutes so the pastry becomes firm
Preheat the oven to 375°F
Prick the bottom of the chilled crust lightly with a fork
Cover the crust with parchment paper and fill it with pie weights, dried beans, or uncooked rice
Place the pie plate on a baking sheet and bake for 15 to 20 minutes
Carefully remove the parchment and pie weights
For a partially baked crust, return it to the oven for another 5 to 10 minutes, until the bottom looks dry and lightly golden
For a fully baked crust, continue baking for another 10 to 15 minutes, until the bottom and edges are golden brown
Cool the crust completely on a wire rack before adding the filling.

Video

Notes

Keep the pastry cold before it goes into the oven to help prevent shrinking.
Use enough pie weights to cover the bottom and support the sides.
Choose a partially baked crust when the filling will be baked afterward.
Choose a fully baked crust for fillings that are added after baking.
Protect the edges with a pie shield if they begin browning too quickly.
Dried beans and uncooked rice can be saved and reused as pie weights, but they should not be cooked and eaten afterward.
Baking times can vary between ovens, so use the crust's color and texture as your guide.