How To Blind Bake A Pie Crust

Learn how to blind bake a pie crust with this simple tutorial and step by step photos. Perfect for any pie recipe that starts with a partially baked crust.

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There are so many things about baking that intimidate new bakers, and one of those things is working with pie crust. I have an easy-to-follow pie crust recipe — it’s foolproof, you should absolutely try it. But every so often, in addition to a pie crust, a recipe calls for you to partially bake the pie crust, or blind bake it.

Blind baking pie crust is so easy. But if you are intimidated by this step, don’t worry! Follow these simple steps and you will end up with a perfect pie crust every time.

Step 1: Make the Pie Crust

While you can certainly do this with a store-bought crust, I think that it works best when it is a homemade crust. They are thicker, flakier after baking, and have a better taste.

If you have never made a homemade pie crust before, please see my recipe for Fool Proof Pie Crust . I walk you through the steps and give you lots of tips and tricks. It really is easy once you make it.

Easy Pie Crust Recipe

Step 2: Put the Pie Crust in the Pie Pan

I like to do this by rolling the crust onto the rolling pin and lifting it onto the pie pan. Center the dough in the pan.

Overhead view of pie crust in a pan for how to blind bake a pie crust recipe - 4

Step 3: Trim the Crust

Trim off any excess dough. Finally, pinch the dough around the edges to make a fluted pattern. Pierce the dough a few times with a fork. This will prevent the pie dough from bubbling up while baking. Alternatively, if you miss this step, you can gently cut the bubbles with a sharp knife when it comes out of the oven.

Overhead view of pie crust before baking for how to blind bake a pie crust recipe. - 5

Step 4: Chill the Crust

Cover the dough with plastic wrap and chill the dough for 30 minutes. This will help set the crust and maintain its shape once it is ready for baking.

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Step 5: Bake Pie Crust

Line the crust with parchment paper and then fill it with ceramic pie weights . I like to use pie weights (I actually use two containers worth), but you could also use dried beans or dry rice. Using the pie weights will prevent the crust from shrinking or falling during par-baking.

Bake the crust for 15 to 20 minutes or until the edges begin to turn golden brown.

Overhead view of Blind Bake Pie Crust with pie weights on it for Blind Bake Pie Crust recipe - 7

Step 6: Remove the Weights and Continue Baking

With the weights on the pie crust, the bottom won’t finish baking. If I am making a pie that requires a fully baked crust, at this stage, I remove the weights, pierce the bottom of the partially baked crust with a fork, and return the crust to the oven. This will allow the bottom of the crust to fully bake without creating air pockets.

a partially baked pie crust that has been pierced with a fork - 8

If you are making a pie recipe that is custard based such as pumpkin pie or a quiche recipes . you will want to just par bake the crust. This involves stopping after step five and filling the crust with the filling. The photo below shows me doing this in my lemon meringue pie .

Fully blind baking a crust is perfect for a pie that won’t be baked. This is a great method to use in a recipe that calls for a pie shell, like my chocolate cream pie or in a banana cream pie.

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If you follow this recipe for blind baking a pie crust or make any of my other recipes, I’d be so grateful if you came back and let me know what you think!

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Ingredients

1 pie crust store bought or homemade, see note

Instructions

Roll out the pie crust and put in a deep 9-inch pie pan. I like to use a well-floured surface, and I rotate the pie crust, adding more flour underneath as needed, as I roll. To transfer to the pie crust, roll the pie crust up over the rolling pin and with it over the rolling pin, transfer it to the pie dish.
Cut off any excess dough that is hanging off the edge of the pie plate. Then working around the edge of the dough, crimp the dough. Pierce the dough a few times with a fork. This will prevent the dough from bubbling up while baking. Alternatively, if you miss this step, you can gently cut the bubbles with a sharp knife when it comes out of the oven.
Wrap with plastic wrap and put in the refrigerator for 30 minutes. This will help the crust hold its shape once it is in the oven.
Preheat the oven to 425 degrees Fahrenheit.
Take the pie crust out of the refrigerator and take off the plastic wrap. Line the pie crust with parchment paper. On top of the paper, place pie weights (loose change or dry beans also work well). Spread them so that they start to go up the edges.
Bake the pie crust for 15 minutes.
Remove the pie crust from the oven and if making a custard based pie, fill the crust with the filling and return to the oven for the amount of time indicated in the recipe.
If your recipe calls for a fully baked pie crust, remove the weights, pierce the dough with a fork, and return the crust to the oven for 5 minutes to finish baking the crust. If you are worried about the edges over-browning, you can use a pie shield in this step. Remove the crust from the oven, and then it is ready to use in any recipe that calls for a fully baked crust.

Notes

overhead photo of a blind baked pie crust - 10

did you make this

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overhead photo of a blind baked pie crust - 11

Ingredients

1 pie crust store bought or homemade, see note

Instructions

Roll out the pie crust and put in a deep 9-inch pie pan. I like to use a well-floured surface, and I rotate the pie crust, adding more flour underneath as needed, as I roll. To transfer to the pie crust, roll the pie crust up over the rolling pin and with it over the rolling pin, transfer it to the pie dish.
Cut off any excess dough that is hanging off the edge of the pie plate. Then working around the edge of the dough, crimp the dough. Pierce the dough a few times with a fork. This will prevent the dough from bubbling up while baking. Alternatively, if you miss this step, you can gently cut the bubbles with a sharp knife when it comes out of the oven.
Wrap with plastic wrap and put in the refrigerator for 30 minutes. This will help the crust hold its shape once it is in the oven.
Preheat the oven to 425 degrees Fahrenheit.
Take the pie crust out of the refrigerator and take off the plastic wrap. Line the pie crust with parchment paper. On top of the paper, place pie weights (loose change or dry beans also work well). Spread them so that they start to go up the edges.
Bake the pie crust for 15 minutes.
Remove the pie crust from the oven and if making a custard based pie, fill the crust with the filling and return to the oven for the amount of time indicated in the recipe.
If your recipe calls for a fully baked pie crust, remove the weights, pierce the dough with a fork, and return the crust to the oven for 5 minutes to finish baking the crust. If you are worried about the edges over-browning, you can use a pie shield in this step. Remove the crust from the oven, and then it is ready to use in any recipe that calls for a fully baked crust.

Notes

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How To Blind Bake A Pie Crust