How to Blind Bake a Pie Crust
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How to Blind Bake a Pie Crust
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If you have been wondering how to blind-bake a pie crust, you are in the right place! This pie crust is the perfect solution to any pie that you need a baked pie crust for (I'm looking at you, cream pies)! It's perfectly flaky and delicious!
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Ingredients
- 1 pie crust
- parchment paper
- Pie Weights or uncooked beans
Instructions
- Preheat the oven to 425℉ and place the rack in the lower third of the oven.
- Roll out the pie crust and transfer to a pie dish, crimping the edge as desired. Prick the bottom of the crust a handful of times with a fork. Chill the crust in the freezer for 15-20 minutes.
- Once the crust is chilled, remove from the freezer and line the center with parchment paper making sure the parchment goes up the sides.
- Fill the parchment with ceramic pie weights. You may also use uncooked beans if you don’t have pie weights.
- Bake for 15 minutes, until the edges of the crust begin to brown. Carefully remove the crust from the oven and lift the parchment and pie weights out of the crust. Transfer the hot weights to a plate to cool.
- Place the crust back in the oven and bake for 5-8 minutes, until the bottom is golden brown and cooked through.
- Remove the pie crust from the oven and let cool completely before adding the filling of your choice.
Nutrition Information
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Serving
8g
Calories
777kcal
(39%)
Carbohydrates
83g
(28%)
Protein
10g
(20%)
Fat
44g
(68%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
Monounsaturated Fat
21g
Sodium
695mg
(29%)
Potassium
165mg
(5%)
Fiber
4g
(16%)
Vitamin A
2IU
(0%)
Calcium
32mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1Pie Crust
Amount Per Serving
Calories 777 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 777kcal | 39% |
| Carbohydrates | 83g | 28% |
| Protein | 10g | 20% |
| Fat | 44g | 68% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Sodium | 695mg | 29% |
| Potassium | 165mg | 4% |
| Fiber | 4g | 16% |
| Vitamin A | 2IU | 0% |
| Calcium | 32mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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