How to Blind Bake Pie Crust

Ingredients:

Directions:

  1. Make the pie dough: Prepare my pie crust recipe through step 5.
  2. Watch the video above to see how I work through each of the following steps.
  3. Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth.
  4. Dough strip technique: This step is optional, but will help prevent the sides from shrinking down as well as promise a thick and sturdy crust. Remove the 2nd pie dough disk from the refrigerator. Roll out the same way you rolled out the first one. Using a pizza cutter, slice rounded 1 or 2 inch strips, and arrange around the edges. Use your fingers to meld both crusts together. What you're basically doing here is adding another layer of crust to just the edges. Flute the edges. They should be nice and thick now! Wrap any leftover pie crust back up to use for next time. Freeze it for up to 3 months.
  5. Refrigerate or freeze: Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Or freeze for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if you're freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.
  6. While the crust is chilling, preheat oven to 400°F (204°C).
  7. Fill with weights: Line the chilled pie crust with parchment paper or aluminum foil. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish.
  8. Bake: Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven.
  9. If you're making a no-bake pie like banana cream pie and need a fully baked pie crust, bake until the bottom crust is golden brown, about 14-15 minutes longer. If you need a partially baked pie crust (like if you're baking the pie crust once it is filled like a quiche or pumpkin pie) bake until the bottom crust is just beginning to brown, about 7-8 minutes.
  10. If you're making a no-bake pie, let the baked crust cool completely before adding the filling. For pies that will go back in the oven, like quiche or pumpkin pie, the crust can still be warm when you add the filling.

Make ahead tip: You can make pie dough and freeze it for up to 3 months. See my pie crust recipe for details. If you want to shape the pie dough ahead of time, see step 5 above.

Recipe Notes:

The pie crust will shrink if you don't chill it before blind baking. Chilling in the refrigerator (step 5) is the most important step!

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