Tips for Blind Baking Pie Crust

Whether you’re a veteran pie baker or you’re just getting started, you’ll need to know the term “blind baking”. Don’t worry when it comes to pie crust it won’t involve a blindfold.

Blind baking a pie crust is referring to baking a pie crust alone, without any fillings, then adding the goodies once the crust has been baked. Baking the perfect blind crust can be tricky, but we’ve got some great tips to get it just right, every time.

Pie Fail

Baking a blind crust may seem as easy as pie. Some people think baking a pie crust consists of flatting dough in a pie pan and simply baking it. If you do that, you’ll quickly learn that your crust melts to the bottom of the pan. It would have no rigidity, let alone beauty. Here are some suggestions that will help your crust turn out beautifully, every time.

Bake with Weight

Some pie crusts have fancy crimped edges to add to the overall visual of the dessert, making the baking process a little trickier. You’ll have to bake it in a way that leaves the edges exposed without them being smashed. That’s where baking with weight comes in, let’s go over the steps.

  1. Place your crust in the pie pan and crimp the edge.
  2. Line the inside of the crust (where the goodies will eventually go) with parchment paper or a paper coffee filter.
  3. Add weights to the inside of the pie (dry rice, dried beans, or wheat berries).
  4. Bake the pie crust as directed.
  5. Remove the pie from the oven and remove the weights and the paper.
  6. Prick the bottom of the pie crust with a fork to prevent bubbles.
  7. Return the crust to the oven and bake for an additional 15 – 20 minutes, until the crust is golden.

Create a Sandwich

No, we’re not talking about ham and cheese here, although that does sound quite tasty. We’re talking about sandwiching your pie crust between two pans. Let’s go over the steps.

  1. Place your crust in a pie crust pan and flatten the edges (decorative crusts don’t typically work well for this style of baking).
  2. Spray an empty second pan with non-stick spray (preferably the same pan as the one with the pie crust).
  3. Rest the second pan on top of the crust in the other pan and sandwich it. 
  4. Chill the crust for 30 minutes to help prevent the crust from shrinking.
  5. Place the sandwiched pie crust upside down on a cookie sheet.
  6. Bake the pie crust as directed.
  7. Remove the pie from the oven and remove the inside pan (careful, it will be hot).
  8. Prick the bottom of the pie crust with a fork to prevent bubbles.
  9. Return the crust to the oven and bake for an additional 15 – 20 minutes, until the crust is golden.