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–+ servings
Bottom pie crust, blind baked

How to Blind Bake Pie Crust

Course: Dessert
Cuisine: American
Keyword: baking tip, dessert, from scratch, homemade, pie, pie crust
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Servings: 1 pie crust
How to blind bake pie crust for a no-bake pie like custard or pudding pies.
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Equipment

  • 1 pie plate
  • 1 lb Pie Weights (ceramic pie weights or dried beans)

Ingredients

  • 1 pie crust

Instructions

  • Roll out pie dough into a circle about 2 inches larger than pie plate and transfer to pie plate.
  • Rest in fridge at least 30 minutes before baking.
  • Preheat oven to 400°F.
  • Cover crust with parchment paper or aluminum foil, shiny side down. Fill with pie weights.
  • Bake 20 minutes.
  • Carefully remove hot pie weights and parchment paper or foil. Prick pie crust all over with tines of a fork. Return crust to oven and bake an additional 5-10 minutes until lightly golden all over.
  • If any bubbles begin to form, poke center with tines of a fork and gently smooth the bubble down with the back of a spoon.
  • Cool completely.
  • Use crust within 2 days or freeze for longer storage.

Notes

  • I recommend using a half-recipe of my Yummiest Pie Crust.
  • Click here to learn the How to Roll Pie Crust in a Perfect Circle.
  • Rest rolled-out pie dough in the fridge for at least 30 minutes to avoid shrinking while baking.
  • If resting for longer than 30 minutes, cover dough with plastic wrap to avoid drying out.
  • If using blind baked pie crust in 1 day, you can store it at room temperature, loosely covered with a kitchen towel.
  • If using blind baked pie crust in 2 days, wrap with plastic wrap and store at room temperature.
  • For longer storage, wrap tightly with plastic wrap and freeze up to 2 months.