How to Blind Bake a Pie Crust

If you know you are making a crust that will be pre-baked, form the edges of the dough higher than usual, above the edge of the pie pan.

Ingredients

Special equipment:

  • Heavy duty aluminum foil
  • Pie weights such as dry beans, raw rice, or white sugar

Method

1 Pre-heat your oven to 350°F.  Make sure you are starting with a frozen pie crust, not defrosted. Your pie crust should been in the freezer for at least 30 minutes, preferably an hour.

2 Line the inside of the frozen pie crust with foil:  Use heavy duty aluminum foil, pressing the foil against the sides and bottom of the crust, allowing the foil to extend by a couple of inches on two opposing sides.

Stick-free heavy duty foil works well for this, to help keep the crust from sticking to the foil when you remove it. You may need two sheets of foil to get full coverage.

3 Fill the pie crust with pie weights: Fill the pie crust to the top with pie weights. You can use ceramic weights, dry beans, rice, or white sugar. Sugar works well because of its small granule size; it distributes the weight more evenly against the crust. (Baking the sugar this way also lightly caramelizes it, making it even more flavorful if you want to use it later for baking recipes.)

4 Bake: Bake at 350°F for 45-50 minutes if making a crust for a pie that you will cook further, like a quiche. Bake for 60 to 75 minutes if making a crust for a pie that will need no further baking.

5 Remove from oven: Remove the pie shell from the oven. Using the excess foil on 2 sides of the pie shell, lift out the pie weights from the pie shell. Let the pie weights cool. Store them for future use.

Note: When baking a pie with your pre-baked pie crust, I recommend protecting the rim from getting over-baked with aluminum foil or a pie rim protector.

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Comments

  • SUZANNE SIEM

    I enjoyed the alternative of rice or sugar for weighting dow the pie crust.

    xxxxxyyyyy

  • Mardi

    How do you keep the crust from getting soggy after adding the filling? Do you use an egg wash at the end of baking?

    • Emma Christensen

      Hi, Mardi! You shouldn’t need to do anything. The crust will really only get soggy if you have a very wet filling and it sits in the crust for a long time. Blind baking a crust like this actually helps ensure that you DON’T get a soggy crust. Enjoy!

  • Suzi

    Thank you for helping others to bake better.

  • Tiza London

    Hi – is parchment paper equally good for blind baking?

    Also, any tips on type of pan that is best: tart pan, vs, ceramic, vs glass or tin?
    Thanks!

    • Elise Bauer

      Hi Tiza, I prefer to use heavy duty aluminum foil as it molds to the inside of the pie tin better than parchment. I use Pyrex glass pans almost exclusively when I make pies, including blind-baked crust pies. I think metal pans will work well too. Ceramic pans maybe not as well because they offer more insulation from the heat, and you are really blind baking to brown the bottom crust.

  • Courtney

    Do you preheat the oven with the frozen pie in it? My pie dish will crack going from freezer to oven? No? Help!

    • Elise Bauer

      Hi Courtney, if you pre-heat the oven with the frozen pie in it, the slowly heating oven may melt the butter or fat in your pie crust (assuming this is a homemade pie crust) before it can set well. I always pre-heat the oven before adding the frozen pie dish and I’ve never had an issue with a cracked pie dish. That said, I’m using Pyrex which is pretty durable.