Blind Baking Pie Crust
How to partially or fully blind bake a pie crust, with tips to prevent shrinking and get a crisp, evenly baked base. Use a par-baked crust for fillings that need further baking, or a fully baked crust for no-bake fillings.
Ingredients
Instructions
Blind baking
- On a lightly floured surface, roll one portion of chilled pie dough into an even circle about ⅙ inch (4 mm) thick. For a standard 9-inch pie dish, aim for approximately 12 inches (30 cm) across. Deeper dishes may need a larger circle.
- Gently lower the pastry into the dish. Lift the edges while easing the dough into the crease where the bottom meets the sides. Press lightly against the dish without stretching or thinning the pastry.
- Trim to leave about ½ inch (1.2 cm) of overhang. Fold this underneath itself and crimp or flute, keeping the border resting on the rim.
- Refrigerate for at least 30 minutes, or until the pastry is firm and thoroughly cold. Preheat the oven to 425°F (220°C).
- Prick the base with a fork. Line with scrunched parchment paper or heavy-duty aluminum foil, gently fitting it into the corners. Leave enough lining extending above the dish to lift out the weights.
- Fill with pie weights, dried beans, or uncooked rice, bringing the weights right up the sides to support the pastry.
- Bake for 15 to 20 minutes, or until the edges are lightly golden and the sides have set. If the pastry beneath the lining still looks very soft, bake a little longer before removing the weights.
- Carefully lift out the lining and hot weights. Follow either the par-baked or fully baked instructions below depending on your pie recipe.
For a par-baked crust
- Prick the base again if needed, then return the crust to the oven at 425°F (220°C) for 3 to 5 minutes, or until the bottom looks dry and no longer shiny. The base will still be pale.
- Follow your pie recipe for whether to cool the crust before filling and for the remaining baking instructions.
For a fully baked crust
- After removing the lining and weights, lower the oven temperature to 375°F (190°C). You don’t need to complete the separate par-baking step first.
- Prick the base again if needed, then bake uncovered for 15 to 20 minutes, or longer as needed, until the base is golden and cooked through. If the edges brown before the bottom is ready, cover them with a pie shield or strips of foil.
- For a deeper golden, extra-crisp crust, continue baking a little longer, checking regularly and protecting the edges as needed.
- Cool completely before adding a filling that won’t be baked.
Notes
Pie weights: Use enough to fill the lined crust right up the sides, not just cover the bottom. I use around 1 kg of uncooked rice and dried beans, though the amount depends on your dish. Granulated sugar also works.
Foil lining: Use heavy-duty foil or a double layer of regular foil so it doesn’t tear when lifting out the weights.
Baking times: The pastry’s thickness, pie dish, and weights affect the timing. Check that the sides have set before removing the weights. A par-baked base should look dry but pale; a fully baked base should be golden.
Optional egg-wash seal: Near the end of the uncovered bake, brush a thin layer of beaten egg over the base and inside walls. Return to the oven briefly until the egg is set to help create a barrier against moist fillings.
Nutrition
Calories: 78kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 70mgPotassium: 16mgFiber: 0.4gVitamin A: 0.2IUCalcium: 3mgIron: 0.4mg
Tried this recipe?Let us know how it was!