How to blind bake a pie crust
Blind baking a pie crust means to pre-bake it before adding the filling. This method is essential for pies that don’t require baking or need a partially baked crust. For instance, cold pies like pudding pies require a fully baked crust. On the other hand, for a pecan pie, a partially baked crust helps prevent liquids from seeping through during baking.
How to blind bake a pie crust
Blind baking a pie crust means pre-baking it before adding the filling. This can be used for pies that do not require baking or for pies that bake better with a partially baked crust.
Ingredients
- 1 Pie Crust homemade or store bought
Instructions
- Pre-heat oven to 400 degrees F.
- Roll out your pie dough and place it into your pie dish. Flute the edges if desired.
- Lay crumpled parchment paper over the dough and fill with pie weights. You can also use dry rice or dry beans for this step. Make sure to mound it around the edges.
- Place your pie dish in the pre-heated oven and bake for 10 minutes. You want the edges of the pie to stiffen.
- After the 10 minutes remove the dish from the oven and carefully lift the parchment paper with weights and set aside in a bowl. They will be hot!
- With a fork poke the bottom and sides of the crust, this will help prevent puffing.
- Return the pie dish to the oven to continue baking. For a partially baked crust allow to bake for 5-7 minutes. For a fully baked crust allow to bake about 10 minutes or until golden brown.
