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