Have you ever read a pie recipe and wondered what they meant by blind baking, felt confused, and decided not to make the recipe? Well, I’m here to help! Here’s everything I know about how to blind bake a pie crust and I’m telling you, it’s simple!

After this post, you’ll feel more confident blind baking and you’ll understand why you do it in the first place. As a result, you’ll be a better baker and more knowledgeable!

Blind baking is basically baking a pie crust (or tart shell) without any filling. This method is done when a recipe calls for a filling that doesn’t need to be baked, meaning the crust must be fully baked first. Examples of this are puddings, custards, or cream fillings. It’s also done when a pie doesn’t need a lot of baking time. In this case, you’d partially bake the crust before filling your pie and then continue to bake. This is mainly done with shortcrust pastry.

Blind Baking is also done to avoid a soggy crust when you are baking a pie with a wet filling.

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➤ COCONUT CREAM PIE
➤ BERRY PIE USING FROZEN FRUIT

Blind baking can be accomplished by filling the pastry with weights while it bakes, most commonly using pie weights. This is done to ensure the pie will not shrink or bubble up while it is baking. You can also poke a few holes in the bottom of the pastry to let air escape. I like to do both when I’m blind baking.

First, cover the pastry with foil or parchment paper then add your weights. If you don’t have pie weights you can get creative and use what you have around the house. However, I do recommend getting a set, they aren’t expensive and come in handy. Be careful when removing the weights or pennies, as they will retain and hold heat.

Pie-weights; ceramic or metal beads
Dried rice
Dried lentils or beans
White sugar
Pennies
Two pans – place another pie plate on top that fits inside the pie pan

One of the best parts about blind baking is you can bake your pastry well in advance, up to three days ahead of time. To store the pie crust place it in an airtight container or wrap it with plastic leaving it at room temperature.

Can you Freeze your pie dough?

Yes! You can do these multiple ways. But If you are looking to freeze your pastry for blind baking I’d suggest rolling out your dough, placing it in your pie dish as you’d regularly do, shape and prick the bottom. Then wrap the entire pie in plastic or seal it in an airtight container to freeze for up to two months. Once you’re ready to bake the pie, take it out of the freezer, let it defrost, and bake as you’d normally blind bake your pie.

Roll out pie dough 2 inches larger than your pie dish

Rolling the dough back onto your rolling pin to pick the pastry up and to place into your pie dish — Roll the dough back onto your rolling pin to pick the pastry up and to place into your pie dish

Trimming pastry edges and shape as desired to prepare pie crust — Trim pastry edges and shape as desired

Using a fork prick the bottom of the pastry, add a sheet of parchment paper, and fill with pie weights

How To Blind Bake a Pie Crust

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Here’s a simple guide on how to blind bake your pie pastry. This method is done when a recipe calls for a filling that doesn’t need to be baked, meaning the crust must be fully baked first.

Author: Alie Romano
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 1 pie shell 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Units Scale

Pie Recipe (click for full recipe) or any pastry recipe;
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
1/2 cup crisco, cold (shortening)
1/4 cup cold water

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Instructions

Follow pie pastry recipe (or any recipe that calls for blind baking).

To blind bake:

Preheat oven to 425˚F. Set out a large pie dish and set it aside.
On a prepared work surface lightly floured, roll out dough approx. 1 – 2 inches larger than your pie plate. Gently lift and place the dough into the pie dish. Using your fingers press into place.
Trim edges and shape as desired.
Using a fork prick the bottom of the pastry a few times.
Place parchment paper or tin foil over the pie to cover the base of the pastry. Add pie weights or dry beans/rice over the paper to weigh the pastry down.
Place in the oven and bake blind for 15 – 20 minutes. Then remove the paper and beans/rice and continue to bake for an additional 5-8 minutes until light brown and baked all the way through. Watch pastry carefully as baking times will vary.
Set aside to cool and continue with your recipe.

Notes

Baking times differ depending on the size and thickness of your pasty or whether you are fully baking your crust or partially baking the crust. It also depends on what type of weights you are using, so keep a close eye on your baking time.

You are looking for golden edges and a bottom that is starting to brown and look less translucent/doughy.

Store pie crust at room temperature for up to 3 days in an airtight container or wrap in plastic.