How to Blind Bake Pie Crust
Learn how to blind bake pie crust. Use this classic flaky butter pastry recipe to make perfect pre-baked pie crust. No more soggy bottom crust ever again!
Servings: 6 People
Calories: 647kcal
Ingredients
- 1 batch Flaky butter pie crust
Instructions
- Prepare crust as per the recipe instructions above.
- After the chilling time is over, spread the dough onto a 9 inch pie dish.
- Cut off excess dough along the edges and crimp them.
- Chill in the fridge again for 30 minutes.
- Remove from fridge and place parchment paper in the bottom of the crust.
- Fill it with weights such as dry/ uncooked beans, rice or lentils.
- Place the pie dish on a cookie tray.
- Transfer to oven and bake at 425 degrees F for 10-12 minutes or until edges are starting to brown. It should NOT be completely brown.
- Remove from oven.
- Gently, remove the parchment paper with the weights.
- Use a fork to "dock crust" or make tiny holes all over the bottom of the crust.
- Transfer to oven again and bake for an additional 10-12 minutes or until crust is browned, flaky and cooked through.
- Remove from oven and let this fully baked pie crust crust cool completely.
- Then, add a thick filling of your choice and enjoy.
Notes
- Read all my tips above.
- Please NOTE that all ovens are slightly different and baking times may vary. Also these instructions work best with my butter pie crust recipe, that's been linked above. If you use a different recipe, your results might be different too.
- Store-bought crusts brown much faster. If you are blind baking that, keep a close eye on it.
Nutrition
Calories: 647kcal | Carbohydrates: 69g | Protein: 9g | Fat: 37g | Saturated Fat: 12g | Sodium: 579mg | Potassium: 137mg | Fiber: 4g | Calcium: 27mg | Iron: 4mg