How to Blind Bake Pie Crust
Here’s my fool-proof method and best tips for how to blind bake pie crust. No shrinking guaranteed and no fancy tools required!
Over the years I’ve had my fair share of baking fails of all kinds, but nothing is nearly as upsetting as a shrunken, slumped pie crust. All that effort wasted!
I’ve read more online blind baking tutorials than I can count and some have been helpful, but I couldn’t find anything that was 100% successful for me. After years of trial and error, I’ve finally figured out on my own how to perfect bake a pie crust shell that will hold its shape. And I’m here to pass that knowledge on!
What does Blind Bake Mean?
Blind baking (or par-baking) means that you bake the pie crust a little on its own before adding the filling, which can prevent a soggy bottom crust. It’s used most often with pumpkin, custard, or other pies with runny fillings. You can also use this method to completely bake your pie crust for pies with fillings that don’t need to be baked, like a cream pie.
How to Blind Bake Pie Crust
Blind baking is quite simple if you just follow these easy steps— prep, freeze, add weights, and bake!
Step 1— Prepare Pie Crust
You can prepare your pie crust however you like, but I highly recommend you check out my go-to flaky pie crust recipe (with photos and tips!) and my favorite buttermilk pie crust variation. You can also make pie crust in a food processor!
Roll pie crust out on a lightly floured surface, transfer it to a pie dish, and crimp edges as desired.
Step 2— Freeze for 30 Minutes
Place prepared pie crust in the freezer for at least 30 minutes. You can also freeze the pie crust up to 1 month, just make sure it is tightly double-wrapped with plastic wrap.
Freezing the crust prevents the butter from melting too quickly in the oven, which helps the crust keep its shape.
Step 3— Fill with Pie Weights
Grease a sheet of aluminum foil with butter or non-stick cooking spray and press it into the frozen pie crust. Fill the foil-lined crust all the way to the top with either pie weights or dried beans or rice (my preference, it’s so cheap and easy!).
The weights will keep the pie crust in place while it bakes, so make sure that the foil is flush with the crust and that you have the weights filled all the way to the top.
Step 4— Bake Pie Crust
Place prepared crust on a sheet pan and bake at 425°F for about 20-25 minutes. The edges of the crust should appear completely baked and have just started to brown. Many tutorials I’ve read only say to bake the crust for 10-15 minutes, but in my experience that’s not nearly long enough. If you bake it for too short of a time, the sides of the crust may not be set enough and the crust could still shrink or slump down when you take out the weights.
After this first bake, use the edges of the foil to lift the weights out of the pie. At this point you can add your filling and bake the pie according to the recipe instructions. If you are using a no-bake filling, bake the crust for 5-10 minutes more until the bottom of the crust is set and dry. If the bottom of the crust puffs up, just simply push it back down with the back of a spoon.
A completely baked pie crust can be stored at room temperature for up to 3 days, or in the freezer for up to 1 month.
More Pie Tips and Help
- Best Tips for Perfect Pies Every Time
- My Favorite Pie Tools
- The Best Flaky Pie Crust
- How to Make Pie Crust in the Food Processor
Shop Pie Tools
This tutorial was originally published November 2016.
How to Blind Bake Pie Crust
Ingredients
- 1 prepared pie crust
- 1 pie dish or pan
- Foil
- Pie weight or dried beans/rice
Instructions
- Roll pie crust out on a lightly floured surface, transfer it to a pie dish, and crimp edges as desired.
- Place prepared pie crust in the freezer for at least 30 minutes. You can also freeze the pie crust up to 1 month, just make sure it is tightly double-wrapped with plastic wrap.
- Grease a sheet of aluminum foil with butter or non-stick cooking spray and press it into the frozen pie crust.
- Fill the foil-lined crust all the way to the top with either pie weights or dried beans or rice all the way to the top of the crust.
- Place prepared crust on a sheet pan and bake at 425°F for about 20-25 minutes. The edges of the crust should appear completely baked and very lightly browned.
- Use the edges of the foil to lift the weights out of the pie. Transfer to a large bowl to cool, then store weights or beans/rice.
- At this point you can add your filling and bake the pie according to the recipe instructions.
- If you are using a no-bake filling, bake the crust for 5-10 minutes more until the bottom of the crust is set. If the bottom of the crust puffs up, just simply push it back down with the back of a spoon.
- A completely baked pie crust can be stored at room temperature for up to 3 days, or in the freezer for up to 1 month.
13 Comments on “How to Blind Bake Pie Crust”
Baking blind is one of the best things for perfect crust every time! Thank you for giving detailed instructions here.
This looks like the perfect pie crust! Great guide 🙂
Thank you! I’ve tried blind baking crusts before and always ended up with weird, not baked things with melted butter oozing around. Except for that time I tried out a lard crust which basically disintegrated and lit the bottom of my oven on fire. While my husband was standing there to witness the whole disaster. Of course. But this way makes much more sense. I even read an article recently about using sugar as your pie weights, which doesn’t hurt the sugar at all and gradually toasts it the more times you use the same sugar. I was considering a Vidalia onion pie for an upcoming Christmas party and I think this makes me brave enough to try! Thanks!
I notice you use a glass (probably Pyrex) pie pan which I prefer also. But do you ever worry that going from freezer to hot oven will crack the glass?
I think that’s the beauty of pyrex? That it’s supposed to withstand temperature changes unlike regular glass? Either way, no I have never worried about it nor had a problem with it!
Lower rack? Middle rack? Where do you put the rack??
Unless otherwise stated, I always bake on a single rack in the middle of the oven. My second rack in then underneath in the bottom third, unused. If I absolutely have to bake on two racks at once I put them in the top and bottom thirds.
Thanks so much! I did make this crust and it’s the first time I ever made a pie crust without shrinkage 🙂 I love this method.
Yay! So happy to hear it worked for you.
In the beginning, it says to blind bake at 425 for 30 minutes. In the instructions it says to bake 20 minutes. Should I split the difference? ?
Also, what prevents the fluted edges of the crust from getting too brown if it’s blind baked earlier?
Thanks
Oops, thanks for catching my goof! I changed both places to now say 20-25 minutes, or until the edges are completely baked and golden brown. If the edges get too brown during the second baking, you can cover the edges with foil. To do this, measure out a piece of foil slightly larger than your pie. Fold in half and cut out a half circle (that will become a circle once unfolded) about 3-4 inches in diameter. Place over pie so that edges are covered. I hope this helps!
WOW! This looks gorgeous AND delicious!
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