How to Blind Bake a Pie Crust
Master the art of blind baking! Achieve flaky, golden pie crusts perfect for sweet or savory pies with this easy step-by-step guide.
Equipment
- Pie Dish
- Rolling Pin
- Parchment Paper
- Measuring cups and spoons
- Mixing Bowl
- Oven
Ingredients
For the Pie Crust
- 1 cup Flour
- 0.5 teaspoon Salt
- 0.5 cup Chilled Butter cut into pieces
- 3 tablespoons Ice-Cold Water gradually added
For Blind Baking
- Pie Weights or dried rice, lentils, or beans
- Parchment Paper to line the crust
Instructions
Prepare Your Pie Crust
- If making your own crust, combine flour, salt, and chilled butter in a mixing bowl. Cut butter into flour until mixture resembles coarse crumbs.
- Gradually add ice-cold water, mixing until dough holds together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- If using store-bought crust, remove from packaging and let come to room temperature for 10-15 minutes.
Roll Out and Shape Dough
- On a floured surface, roll dough into a 12-inch circle about 1/8 inch thick. Transfer to pie dish and press gently into corners.
- Trim excess dough, leaving about a 1-inch overhang.
- Fold overhanging dough under itself to create a thicker edge and crimp with fingers or fork for a decorative finish.
- Chill the crust in refrigerator for about 30 minutes to prevent shrinkage.
Blind Baking
- Preheat oven to 375°F (190°C).
- Line chilled crust with parchment paper, covering entire surface.
- Fill parchment with pie weights, dried rice, lentils, or beans to weigh down crust.
- Bake crust for 15-20 minutes until edges are lightly golden.
- Remove parchment paper and weights carefully.
- Return crust to oven and bake for an additional 5-10 minutes until bottom is fully set and lightly golden.
- Allow crust to cool completely before adding filling.
Notes
- Chilling the dough before baking helps prevent shrinkage and ensures a flaky crust.
- Use pie weights or alternatives like dried beans or rice to keep the crust flat while baking.
- Cool the crust completely before adding filling to avoid sogginess.
- Store unused crust wrapped tightly in the refrigerator for up to 3 days or freeze for up to 2 months.
- Try low-carb crust alternatives like almond flour or cauliflower crust for keto-friendly options.