How To Blind Bake a Pie Crust

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.


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


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

To blind bake:

  1. Preheat oven to 425˚F. Set out a large pie dish and set it aside.
  2. 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.
  3. Trim edges and shape as desired.
  4. Using a fork prick the bottom of the pastry a few times.
  5. 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.
  6. 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.
  7. Set aside to cool and continue with your recipe.


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.


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