How To Blind Bake Pie Crust
Learn how to blind bake pie crust with easy step-by-step instructions. For fully baked or partially baked pie crusts.
Ingredients
- 1 9-inch pie crust see recipe in notes below
- pie weights you need 2 packs or see notes
- all-purpose flour for dusting
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Make the pie dough: Prepare and chill the dough following the recipes directions.
- Roll out the pie dough: Lightly dust a work surface with flour and roll out the dough into a 12-inch circle, approximately ⅛-inch thick. Transfer the dough to a pie dish, pressing it gently into place. Trim the excess dough to leave a 1-inch overhang around the edge of the dish. Fold and crimp or flute the edges.
- Fill with weights: Line the pie dough with parchment paper, leaving enough overhang for easy removal later. Fill with both packages of pie weights, making sure they go up the sides to prevent shrinking.
- Chill the dough: Freeze for 20 minutes to help the dough hold its shape. While the dough is in the freezer go ahead and preheat the oven to 375°F.
- Bake: Remove from the freezer and bake for 15-16 minutes, or until the edges just begin to brown. Remove from the oven and carefully remove the parchment with the weights. Pierce the bottom of the crust all over with a fork and return to the oven.
- Partially Baked Crust: Bake for another 7-8 minutes until lightly browned.
- Fully Baked Crust: Bake for another 15-16 minutes, or until golden brown and cooked through.
Notes
Flaky Pie Dough Recipe
Tips:
- Use a glass pie dish: It's easy to check if the bottom is browned and fully baked. I like to be able to see the bottom for reassurance!
- Keep your pie dough cold: Cold dough helps prevent shrinking. Placing it in the freezer for 20 minutes after filling the crust with the weights helps it hold its shape better. Do not freezer longer than 20 minutes or your risk cracking the pie dish when placed in the hot oven.
- Don't skip the weights: Store bought, dried rice or dried beans, any of these will work.
Tried this recipe?Let us know how it was!