How to blind bake a pie crust

Tips and advice on what is blind baking a pie crust or tart shell along with detailed instructions on achieving a perfect flaky curst every time.

What is blind baking a pie shell or pie crust?

Blind baking a pie crust or tart shell refers to partially or completely baking the shell before you add the filling. This is normally done to help prevent the crust from becoming soggy when filling with a filling that contains a lot of moisture, such as a wet, sweet fruit filling. It is also done when the pie filling is already cooked, such as a lemon meringue pie or other cooked custard-type filling.

When pre-baking or blind baking a pie shell, you will prick the bottom all over using a fork to help prevent the bottom from bubbling up. In addition, you should line the crust with parchment paper and fill the shell with pie weights to help keep the sides of the pie or tart shell from caving in. If you don't have pie weights, you can use beans or rice to fill the shell instead, although our testing has shown that pie weights carry the heat more evenly and are well worth the small investment.

In some cookbooks or online sources, they will say to use foil to line the pie or tart shell instead of parchment paper

This runs the risk of keeping the crust from breathing; combined with heavy pie weights, this can help create a cardboard-type crust. Using parchment paper to line the crust and lightweight pie weights or even rice or beans will help the crust stay tender and flaky.

Beyond Gourmet Unbleached Parchment Paper, 71-Square Foot Roll

Another caveat, especially if the baked crust will be rebaked, is that the edges will become over-browned or burned. There are pie crust shields available to purchase or you can protect the edges of your tart or pie crust with strips of aluminum foil.

Our favorite pie crust shield is this adjustable version. We love that we don't have to buy 2 or 3 different pie crust shields for different-sized pie plates. Multitasking kitchen tools rock, and it's very low cost at under $7!

Talisman Designs Adjustable Pie Shield

How to blind bake a pie crust

Tip: to prevent shrinkage, many chefs recommend baking from frozen. By freezing the pie crust or tart shell before baking, there will be less shrinkage, and the shell will hold its shape much better. Of course, you may have to adjust the baking time slightly.

Preheat your oven to 400 degrees F.

Prick to bottom of the crust all over with a fork.

Line the shell with parchment paper or a coffee filter and fill with pie weights. Gently arrange the weights (rice or beans can be used) up against the edges of the crust to help prevent the side from caving in.

Use a pie shield or line the edges with strips of aluminum foil.

Place the prepared pie shell into the oven and bake.If the recipe calls for a partially pre-baked crust it make only take about 5 to 10 minutes to set the flour and fats adequately.

If your recipe calls for a fully baked pie crust, depending on how thick the pastry is and how hot your oven is it will likely take a total of 15 to 20 minutes.

Watch carefully to avoid over-baking, the crust should just turn a very light brown.

Remove from the oven and let cool then remove the parchment paper and weights.

As added protection against a soggy-bottomed pie crust, many French chefs will brush the inside of the crust with an apricot glaze (one tablespoon of apricot preserves mixed with one teaspoon of water) and then let the pie crust cool completely. This provides a barrier to help prevent the undesirable soggy bottomed crust—a great technique to add to your repertoire.

Every home chef should have at least two pie plates to cover most pie recipes and perhaps a deep dish pie plate. We like the Pyrex 9 1/2 inch pie plate with its built-in handles for easy handling and inexpensive price. The Emile Henry pie dish looks great and functions beautifully for a deep dish oven to table.

Pyrex Grip-Rite 9 1/2 Inch Pie Plate, Clear