How to Blind Bake Pie Crust
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How to Blind Bake Pie Crust
Description
To blind bake a pie crust, this guide starts with rolling a single pie crust dough into a 12-inch circle on a lightly floured surface, then fitting it into a 9-inch pie plate with a quarter-inch overhang. The edges are folded and crimped for a finished look. A parchment paper circle is placed inside the crust and filled with dried beans or pie weights to weigh it down during baking.
The crust is first baked at 425°F for 15 minutes with weights to set its shape and prevent shrinking or bubbling. After removing the weights and parchment, the crust returns to the oven for an additional 12-15 minutes to achieve a golden crust. This dual-stage baking yields a crisp, flaky shell ready for fillings that may not require further baking.
This method is essential for pie recipes with fillings that are either no-bake or have shorter cook times, preventing a soggy or undercooked bottom crust.
Ingredients
- 1 ingle Single Pie Crust
- all-purpose flour for dusting
Instructions
- Preheat oven to 425°F.
- On a lightly floured surface, roll pie crust into a 12" circle.
- Gently roll pie crust around the rolling pin and unroll over a 9" pie plate.
- Cut the edges to have a ¼" overhang. Fold the edge under and crimp as desired.
- Cut an 11" circle of parchment paper (or foil) and gently place in the pie crust. Fill the circle with dried beans or pie weights.
- Bake the crust 15 minutes. Remove from the oven and remove the parchment and beans/weights.
- Return the pie to the oven and bake an additional 12-15 minutes or until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97 | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Sodium | 87mg | 4% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Calcium | 4mg | 0% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.