5 from 18 votes
How to Blind Bake Pie Crust
Blind baking a pie crust involves pre-baking the pastry shell before adding a filling, ensuring a crisp base. This method uses parchment paper and weights to prevent puffing, followed by baking the crust in two stages until golden. The technique helps produce a firm, evenly baked crust suitable for pies requiring unbaked or briefly cooked fillings.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
8
servings
Calories:
97 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 97
% 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.