How to Blind Bake Pie Crust

  • Learn How to Blind Bake Pie Crust in this tutorial. Instructions for both partial baking and fully baking a pie crust.

    Top down view of a golden blind baked pie crust.

    Pre-bake pie crust

    Blind baking a pie crust…….what does that mean? Well, it’s baking the pie crust without filling it, either part way (not fully baked) or fully baked.

    Why would I ever need to do this you ask?? Blind baking a pie crust is crucial for some pies like Lemon Meringue, different cream pies, or pies that you fill with pudding. These pies don’t get baked in the oven so you need to fully bake your pie crust.

    Then there are some recipes that need only a partially blind baked crust like some quiche recipes. This is because the crust takes longer to bake than the filling and if you were to bake the quiche the length of time it takes to get the crust golden, the filling would be severely overbaked.

    Pictures of pie dough being unfolded into a pie plate.

    How to Blind Bake (Pre-Bake) Pie Crust

    1.Prepare pie dough according to your recipe’s directions. Roll out and place in a pie plate. It is very important to make sure the pie dough is touching all sides of the pie plate and there are no air pockets. Be sure not to stretch the dough to fit the pan but rather lift the dough and use your hand to gently push into place. Trim and crimp edges as desired.

    2. Chill you pie crust for at least 30 minutes before baking. This step is very important as it helps the pie not shrink when baking. Especially if you are using and all butter pie crust recipe.

    Pictures of pie dough being fitted into a pie plate.

    3. Line the crust with either parchment paper or aluminum foil. Make sure the paper or foil is large enough that it extends up the sides of the pie.

    4. Fill the pie with pie weights, dry beans, rice, or even white sugar. *Just a note….you will not be able to use the rice or beans for other recipes. Just save them and label them as beans or rice for pie weights. Make sure the weights are distributed evenly across the bottom and up the sides. This ensures the crust holds its shape and doesn’t “slump” while baking.

    Picture of pie filled with dry beans ready to be blind baked.

    5. Place the pie plate on a rimmed baking sheet. Place in a 375 degree F pre-heated oven and bake for 20 minutes.

    6. Remove from oven and lift the paper and the weights out of the pie and set aside. Prick the bottom and sides of the pie with a fork. This helps to prevent air pockets from forming.

    7. Return to oven and bake for 7-10 mintues or just until the crust begins to brown for a partially baked crust or for 15-20 minutes or until golden for a fully baked crust.

    Close up of crust after being blind baked.

    How to prevent pie crust from shrinking?

    • Chilling the dough long enough. If you are using an all butter crust 30 minutes in the refrigerator will be long enough. If you are using a shortening recipe you will need longer in the refrigerator or freeze the pie for 20 minutes. This is because shortening doesn’t harden as fast as butter.
    • Filling the pie high enough with pie weights. You must fill the pie with enough weights to come almost to the top. You can fill to the top as well for added insurance.
    Picture of Chocolate Meringue pie on a stand.
    5 from 3 votes
    Top down view of a golden blind baked pie crust.
    How to Blind Bake Pie Crust
    Prep Time
    2 hrs
    Cook Time
    40 mins
    Total Time
    2 hrs 40 mins
     

    Learn How to Blind Bake Pie Crust in this tutorial. Instructions for both partial baking and fully baking a pie crust.

    Course: Dessert
    Cuisine: American
    Keyword: blind bake pie crust, pre-bake pie crust
    Servings: 1 pie
    Calories: 777 kcal
    Author: Malinda Linnebur
    Ingredients
    • 1 homemade pie crust
    Instructions
    1. Prepare pie dough according to your recipe's directions. Roll out and place in a pie plate. It is very important to make sure the pie dough is touching all sides of the pie plate and there are no air pockets. Be sure not to stretch the dough to fit the pan but rather lift the dough and use your hand to gently push into place. Crimp edges if desired.

    2. Chill you pie crust for at least 30 minutes before baking. This step is very important as it helps the pie not shrink when baking. Especially if you are using and all butter pie crust recipe.

    3. Line the crust with either parchment paper or aluminum foil. Make sure the paper or foil is large enough that it extends up the sides of the pie.

    4. Fill the pie with pie weights, dry beans, rice, or even white sugar. Make sure the weights are distributed evenly across the bottom and up the sides. This ensures the crust holds its shape and doesn't "slump" while baking.

    5. Place the pie plate on a rimmed baking sheet. Place in a 375 °F pre-heated oven and bake for 20 minutes.

    6. Remove from oven and lift the paper and the weights out of the pie and set aside. Prick the bottom and sides of the pie with a fork. This helps to prevent air pockets from forming.

    7. Return to oven and bake for 7-10 mintues or just until the crust begins to brown for a partially baked crust or for 15-20 minutes or until golden for a fully baked crust.

    Recipe Notes
    1. I recommend using my All Butter Pie Crust
    2. You will not be able to use the rice or beans for other recipes. Just save them and label them as beans or rice for pie weights.
    Nutrition Facts
    How to Blind Bake Pie Crust
    Amount Per Serving
    Calories 777 Calories from Fat 396
    % Daily Value*
    Fat 44g68%
    Saturated Fat 14g88%
    Sodium 695mg30%
    Potassium 165mg5%
    Carbohydrates 83g28%
    Fiber 4g17%
    Protein 10g20%
    Calcium 32mg3%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
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