Learn how to blind bake a pie crust with this simple tutorial and step by step photos. Perfect for any pie recipe that starts with a partially baked crust.
There are so many things about baking that intimidate new bakers, and one of those things is working with pie crust. I have an easy-to-follow pie crust recipe — it’s foolproof, you should absolutely try it. But every so often, in addition to a pie crust, a recipe calls for you to partially bake the pie crust, or blind bake it.
Blind baking pie crust is so easy. But if you are intimidated by this step, don’t worry! Follow these simple steps and you will end up with a perfect pie crust every time.
How to Blind Bake a Pie Crust
Step 1: Make the Pie Crust
While you can certainly do this with a store-bought crust, I think that it works best when it is a homemade crust. They are thicker, flakier after baking, and have a better taste.
If you have never made a homemade pie crust before, please see my recipe for Fool Proof Pie Crust. I walk you through the steps and give you lots of tips and tricks. It really is easy once you make it.
Easy Pie Crust Recipe
Step 2: Put the Pie Crust in the Pie Pan
I like to do this by rolling the crust onto the rolling pin and lifting it onto the pie pan. Center the dough in the pan.
Step 3: Trim the Crust
Trim off any excess dough. Finally, pinch the dough around the edges to make a fluted pattern. Pierce the dough a few times with a fork. This will prevent the pie dough from bubbling up while baking. Alternatively, if you miss this step, you can gently cut the bubbles with a sharp knife when it comes out of the oven.
Step 4: Chill the Crust
Cover the dough with plastic wrap and chill the dough for 30 minutes. This will help set the crust and maintain its shape once it is ready for baking.
Step 5: Bake Pie Crust
Line the crust with parchment paper and then fill it with ceramic pie weights. I’m linking the brand I like (I actually use two containers worth), but you could also use dried beans or dry rice. Using the pie weights will prevent the crust from shrinking or falling during par-baking.
Bake the crust for 15 to 20 minutes or until it begins to turn golden brown. You could also fully bake the crust, baking it for 30 to 35 minutes. A fully baked crust is perfect for a filling that needs no bake time like a chocolate cream pie.
Step 6: Fill the Pie Crust
Now that the crust is partially baked, you can fill the pie shell with whatever filling you like and bake it. This method is perfect for custard pies like pumpkin pie or quiche recipes. Additionally, some like to blind bake crust for pies with fruit fillings so that the filling doesn’t saturate the raw dough.
If you follow this recipe for blind baking a pie crust or make any of my other recipes, I’d be so grateful if you came back and let me know what you think!
How to Blind Bake a Pie Crust
Ingredients
- 1 pie crust store bought or homemade, see note
Instructions
- Roll out the pie crust and put in a deep 9-inch pie pan. I like to use a well-floured surface, and I rotate the pie crust, adding more flour underneath as needed, as I roll. To transfer to the pie crust, roll the pie crust up over the rolling pin and with it over the rolling pin, transfer it to the pie dish.
- Cut off any excess dough that is hanging off the edge of the pie plate. Then working around the edge of the dough, crimp the dough. Pierce the dough a few times with a fork. This will prevent the dough from bubbling up while baking. Alternatively, if you miss this step, you can gently cut the bubbles with a sharp knife when it comes out of the oven.
- Wrap with plastic wrap and put in the refrigerator for 30 minutes. This will help the crust hold its shape once it is in the oven.
- Preheat the oven to 400 degrees Fahrenheit.
- Take the pie crust out of the refrigerator and take off the plastic wrap. Line the pie crust with parchment paper. On top of the paper, place pie weights (loose change or dry beans also work well). Spread them so that they start to go up the edges.
- Bake the pie crust for 15 minutes.
- Add the filling to the pre-baked crust and return it to the oven for the time indicated in the recipe. Please note that most recipes will bake at a lower temperature than 400 degrees and you will likely need to turn your oven down.
Notes
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