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A golden brown pie crust in a glass dish sits on a cooling rack on a marble countertop. The crust is flaky and evenly baked, with a gently crimped edge.

Blind Baking Pie Crust

Elien Lewis
Blind baking is a key technique to ensure your pie crust turns out crisp, golden, and flaky every time.
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Prep Time 20 minutes
Cook Time 25 minutes
1 hour
Total Time 1 hour 45 minutes
Course Pies
Cuisine American
Servings 9
Calories 113 kcal

Ingredients
  

  • Flaky pie crust the linked recipe makes enough for 2 x 9-inch pie crusts
  • Flour for dusting

Instructions
 

Blind Baking

  • Roll out one portion of chilled pie dough on a lightly floured surface to about 1/6 inch thick. Fit it into your pie dish, leaving 1/2 inch (1.2 cm) of overhang. Trim and crimp or flute the edges. Chill the crust in the refrigerator for at least 30 minutes.
  • Preheat the oven to 425°F (220°C). Use a fork to prick the bottom and sides of the crust to prevent puffing.
  • Line the crust with parchment paper and fill with pie weights, dried beans, or uncooked rice, ensuring there are enough weights reach the top of the pie.
  • Bake for 10-15 minutes, or until the edges are lightly golden.
  • Remove the weights and parchment.

Par-baked crust

  • Prick the bottom of the pie crust again and return the crust to the oven for 2-3 minutes, or until the bottom looks dry and no longer shiny.

Full blind baked crust

  • Lower the oven temperature to 375°F (190°C).
  • Prick the bottom of the pie crust again and return the crust to the oven and bake for an additional 15-20 minutes, or until the crust is golden brown and fully baked through.
  • Cool completely before adding your filling.

Nutrition

Serving: 1servingCalories: 113kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15g
Keyword Blind baking, pies
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