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!

How to blind bake pie crust, step by step

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!

How to blind bake pie crust, step by step

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.

How to blind bake pie crust, step by step

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.

use dried beans or rice in place of pie weights

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.

How to blind bake pie crust, step by step

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.

How to blind bake pie crust, step by step

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This tutorial was originally published November 2016.

How to Blind Bake Pie Crust

Here’s my fool-proof method for how to blind bake pie crust. No shrinking and no fancy tools needed!

Ingredients

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.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.