Go Back
+ servings

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!



  • 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 review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.