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    How to Blind Bake Pie Crust

    October 25, 2022 by stylesweet 5 Comments

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    Learn how to blind bake pie crust for fruit-filled, no-bake fillings, and some custard pies. This super flaky, all-butter crust is the homemade base for some of your favourite pies.

    A blind baked pie crust.

    It's pie baking season! Don't get caught stressing about the crust. Follow these easy, step-by-step instructions for blind baking pie crust at home.

    Jump to:
    • What is Blind Baking?
    • Why Do We Blind Bake a Pie Crust?
    • Ingredients and Equipment
    • Instructions
    • Substitutions
    • Storage
    • Top Tip
    • FAQs
    • Steps for Blind Baking a Pie Crust

    What is Blind Baking?

    To blind bake a pie crust is to bake pie dough in a pie pan without filling. It holds shape by being filled with pie weights.

    Once partially baked, the pie weights are removed and the crust is baked until done and slightly golden.

    A baked pumpkin pie with whipped cream on top

    Why Do We Blind Bake a Pie Crust?

    For no-bake fillings and some fruit and custard filled pies, the crust needs to be fully baked before adding in the filling.

    For example, the filling for a banana cream pie does not spend any time in the oven and therefore needs the pie crust to be fully baked before assembling.

    Likewise, a custard pie like pumpkin, spends very little time in the oven compared to a deep-dish apple pie. Adding the filling to a pre-baked crust keeps it from becoming soggy.

    Pecan pie with salted caramel on top.

    Ingredients and Equipment

    • Prepared pie dough
    • Rolling pin
    • Paring knife or kitchen scissors
    • 9-inch pie pan (preferably glass or aluminum
    • Foil or parchment paper
    • Pie weights or equivalent.

    Instructions

    Follow these step-by-step instructions for prepare the pie dough in the pan and blind baking the crust.

    Pie dough in a pie pan before baking

    Roll out the prepared pie dough and fit it in the pie pan. Trim to leave a ½-inch overhang.

    Showing how to crimp a pie crust

    Using your fingers, crimp the edges of the pie dough.

    A crimped pie shell before baking.

    Press the crimped edges of the pie dough onto the lip of the pie pan to secure. Chill in the freezer for 20 minutes while the oven heats.

    A partially baked pie crust

    Bake the pie crust at 400°F for 20 minutes, or until the edges begin to take on a tiny bit of color.

    Adding pie weights to a pie crust before baking

    Line the chilled pie dough with foil or parchment paper. Fill with pie weights, dried beans, uncooked rice, or even granulated sugar.

    A blind baked pie crust.

    Lower the heat to 350°F. Take the pie crust out of the oven and carefully remove the pie weights. Bake for an additional 5 to 10 minutes, or until fully baked. The bottom should be dry to the touch and not greasy.

    Hint: Preheat the oven while the pie chills.

    Substitutions

    Don't have pie weights? Use dried beans, uncooked rice, or even granulated sugar! The oven will toast the sugar and you can use it in your baking for extra flavor.

    Storage

    Yay! Your pie crust is now baked and ready to go.

    Store the pie crust wrapped in plastic or foil at room temperature for up to 3 days. Wrap well and then place in the a zip-tip bag to freeze up to 3 months. Thaw overnight in the refrigerator.

    Top Tip

    Be sure to thoroughly chill the pie crust before baking. This will help keep the shape of the crimp and , more importantly, help prevent the pie crust from shrinking.

    FAQs

    What type of pan should I bake a pie crust in?

    The best pie pans are glass and aluminum. The pie pans conduct heat easier and more evenly than ceramic.

    Can I freeze a blind baked pie crust?

    Yes! After the crust completely cools, wrap in well in plastic. Wrap it in a layer of foil or pop the pie crust into a zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator.

    Do I need to use pie weights?

    Yes. You need to fill the pie dough to keep it from slumping. If you don't have pie weights use dried beans, uncooked rice, or even granulated sugar. The oven will toast the sugar and you can use it in your baking for extra flavor.

    Pumpkin Coffee Cream Cheese Cake

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    Steps for Blind Baking a Pie Crust

    Pie Dough Recipe

    Time needed: 1 hour and 15 minutes.

    Learn how to blind bake a pie crust for no-bake fillings and some custard pies.

    1. Prepare the dough

      Roll out the prepared pie dough and fit it in the pie pan. Trim to leave a ½-inch overhang.

    2. Crimp the edges

      Using your fingers, crimp the edges of the pie dough. Press the crimped edges of the pie dough onto the lip of the pie pan to secure.

    3. Chill the dough

      Preheat the oven to 400°F and chill the pie in the freezer for 20 minutes.

    4. Add pie weights

      Line the chilled pie dough with foil or parchment paper. Fill with pie weights, dried beans, uncooked rice, or even granulated sugar.

    5. Partially bake

      Bake the pie crust at 400°F for 20 minutes, or until the edges begin to take on a tiny bit of color.

    6. Finish baking

      Lower the heat to 350°F. Take the pie crust out of the oven and carefully remove the pie weights. Bake for an additional 5 to 10 minutes, or until fully baked. The bottom should be dry to the touch and not greasy.

    « How to Make Marzipan Pumpkins
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    Reader Interactions

    Trackbacks

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      October 25, 2022 at 3:35 am

      […] Blind bake the pie crust - bake the pie crust until lightly golden before adding the filling […]

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      October 25, 2022 at 2:31 pm

      […] How to Blind Bake Pie Crust […]

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      October 25, 2022 at 2:32 pm

      […] How to Blind Bake a Pie Crust […]

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      October 25, 2022 at 6:31 pm

      […] How To Blind Bake Pie Crust […]

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      November 1, 2022 at 2:51 am

      […] Blind bake the pie crust - bake the pie crust until lightly golden before adding the filling […]

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    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

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