How To Blind Bake Pie Crust

Blind baking a pie crust can sound rather intimidating to the uninitiated — particularly if you’re already feeling intimidated by the idea of baking a whole pie to begin with.

If this sounds like you, help is here! Blind baking is really nothing more than letting the pie crust bake for a little while on its own before you add the filling. It’s an easy process — especially once you know a few key steps.

All blind baking means is partially, or sometimes completely, baking a pie crust before you add a filling. You might wonder why we don’t just throw the crust in the oven as it is. The purpose of blind baking, aside from partially cooking the crust, is to prevent the pockets of steam in the dough from puffing up, which makes it easier to add the pie filling. The sides of the crust may also sag before they start to crisp, leaving you with a not-so-attractive slouching effect. The pie weights help to weigh down the crust and keep its shape.

There are two times when blind baking is necessary: When we’re making a custard pie or when the pie filling is unbaked. With a custard pie, like a pumpkin pie, the moisture in the filling can make the crust soggy before it has time to actually bake. Blind baking the crust until it’s half-baked helps the crust stay firm. With an unbaked filling, like with a French silk pie, blind baking just makes sure the crust is fully baked before you add the filling.

But don’t worry — you shouldn’t have to guess very often. Your recipe will almost always tell you when blind baking is necessary. If you see a recipe that calls for a “cooked and cooled” pie crust, this is also another indicator that you’ll need to blind bake the crust before making the recipe.

You might see some recipes that call for blind baking the crust by “docking” the pie instead of using pie weights. This simply means to prick the crust all over with the tines of a fork. These pinhole pricks allow steam to escape, preventing the crust from puffing up, and has the advantage of being a little quicker and less fussy than using pie weights. (If your filling is very liquidy, there’s also some risk that the filling will seep into the holes and make the crust soggy.)

Personally, I like using pie weights for the added support they give the sides as they’re baking.

You can blind bake like a pro by keeping a few tips in mind.

• Line the unbaked pie crust with parchment paper or aluminum foil.
• Use pie weights, dried beans, or clean coins to weigh down the lined crust so the bottom doesn’t puff and the sides don’t slouch while it bakes.
• Once the crust is set — and you’ll know this because the edges will turn golden — remove the weights and let the crust cook a little longer on its own.
• Want a partially baked crust? Take a look at the bottom. You want it to look dry and flaky, but still pale. For a fully baked crust, cook until the bottom turns a light golden color. The whole process won’t take more than 15 or 20 minutes.

• Pumpkin Pie
• French Silk Pie
• Lemon Meringue Pie
• Coconut Cream Pie
• Banana Cream Pie

• Docking vs. Pie Weights to Blind Bake a Pie Crust
• Pie Weights: What They Are and How to Use Them
• How and When to Dock a Pie Crust
• No More Shrinkage: 4 Tips for Blind Baking a Pie Crust
• Can You Cook Beans After Using Them as Pie Weights?