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by Michelle
October 21, 2020 (updated Nov 4, 2023)
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4.67 (3 ratings)Blind baking your pie crust can feel intimidating but this simple process can help you get the perfect pie every single time.
So many people profess pie as their all-time favorite dessert, but you’ll find just as many people who are completely befuddled by pie crust. Whether it’s mixing the dough, rolling it out, or blind baking it, I know all too well how intimidating crust can be – and I want to change that.
As we head into the holidays, it seems like the perfect time to not just give you some of my favorite pie and crust recipes – but to give you my tips and tricks for blind-baking, also known as parbaking, your pie crusts. Once you master this process – the world is your oyster (or pie!).
I’ve tried so many different methods for this, different pie weights, and the method I’ve found that is completely foolproof is the one outlined by Stella Parks.
Blind Baking FAQs
- What does blind-baking/parbaking mean?: All we are doing here is putting the crust in the oven without filling to get it solid and crispy before including the rest of the ingredients. Most recipes use pie weights or something else (granulated sugar is my favorite!) in the center to keep the dough in place during this process.
- When do I blind bake my pie crust? This process is necessary when you have a liquid/custard filling, or a filling that is not cooked (like fruit).
- Why do I need to use pie weights? As the dough bakes, tiny bits of steam build and puff up our delicious crusty layers. This becomes an issue, however, when you want to fill the crust with some awesome chocolate, custard, or egg mixture! Without weighing down the crust during blind baking, the sides will begin to droop before they get flaky, which doesn’t make for the most aesthetically pleasing pie!
- Where do I find pie weights? In your pantry! I have found granulated sugar to be THE. BEST pie weight; the granules are small so its weight is distributed evenly over the entire surface of the pie, and up the sides. Once cool, place it in an airtight container and reuse it for future pies! (You could use rice or dried beans, as well).
- How far ahead can you blind bake? During the winter holidays, or the summer fruit rush, making pies ahead of time can be helpful. Once you are done blind-baking pie crusts, you can keep them covered with saran wrap for about three days in the refrigerator before they need to be finished.
Step-by-Step Instructions
First things first – prepare the dough as directed! This process works for any crust you may be using, but my favorites are the butter/shortening vodka crust and the all-butter pie crust!
- Turn the dough out onto a lightly floured surface and press it into a 6-inch round.
- Lightly flour the top and gently and quickly roll out a 13-inch circle, picking it up and doing a quarter turn after every couple of rolls to keep it from sticking.
- Transfer the dough to a 9-inch pie plate and press it into the bottom and sides. Trim the dough and tuck so it is flush with the edge of the pie plate, then flute the edges as desired.
- Refrigerate the dough-lined plate for at least 2 hours.
Now- we are ready to blind bake!
- Preheat oven to 350 degrees F.
- Line the chilled pie dough with foil and fill the plate with granulated sugar.
- If the crust will bake again once filled, then bake for 40 minutes, remove the foil and sugar, and proceed with the recipe as directed.
- If the crust needs to be fully baked, then bake for 55 to 60 minutes, remove the foil and sugar, and proceed with the recipe as directed.
This is what the crust will look like if you are only partially baking it:
The photo at the very top of this post shows a pie crust that has been fully baked.
Ready to try blind baking pie crust? Here are some of my favorite recipes you can use this technique with!
- French Silk Pie
- Strawberry Pie
- Sweet Potato Pie
- Pumpkin Pie
- Lemon Meringue Pie
- Perfect Quiche Lorraine
I hope this helps you with all of your pie baking adventures! If you try this method, please stop back and leave a rating and let me know how you liked it! ENJOY! 😍
How to Blind Bake a Pie Crust
Yield: 8 servings
Prep Time: 2 hours hrs
Cook Time: 1 hour hr
Total Time: 3 hours hrs
Blind baking your pie crust can feel intimidating but this simple process can help you get the perfect pie every single time.
4.67 (3 ratings)
Print Pin Rate
Ingredients
- 1 recipe single 9-inch pie crust
Instructions
Prepare the dough as directed.
Turn the dough out onto a lightly floured work surface and bring it together with your hands, pressing it into a 6-inch round. Lightly flour the top and gently and quickly roll it out to a 13-inch circle, picking it up and doing a quarter turn after every couple of rolls to keep it from sticking.
Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim the dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork, then refrigerate the dough-lined plate for at least 2 hours.
Blind Bake Crust: Preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling.
If the crust will bake again once filled, then bake for 40 minutes, remove the foil and sugar, and proceed with the recipe as directed.
If the crust needs to be fully baked, then bake for 55 to 60 minutes, remove the foil and sugar, and proceed with the recipe as directed.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[Photography by Dee Frances]
Originally published October 21, 2020 — (last updated November 4, 2023)
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10 Comments on “How to Blind Bake Pie Crust”
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Ann W — Reply
Can I use this same method to make mini or muffin size pies, just cutting them into smaller shapes, filling each with foil or can add another muffin liner over the crust and adding sugar to weight them? Wanted to make mini pumpkin & pecan pie bites sizes for holiday platters. How long to bake if making smaller pie shells??
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Suzanne H — Reply
How did you get the edges fluted so perfectly? Did you do that by hand?
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Michelle — Reply
Hi Suzanne, Yes, I flute by hand! Long ago I watched some YouTube tutorials on how to do it and over time and with practice, it has improved!
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Mary — Reply
I guess maybe I need more coffee this morning – I am not understanding why I would par bake? If the crust is for a pudding type filling, I use the higher temperature and bake for about 8 to 10 minutes and then let cool and fill. If its for a fruit or custard pie, I just pour the filling in and everything bakes all together. Help?!!
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MARCELLA wachtel — Reply
using the ‘blind’ method keeps your crust the way it should be- It absorbs less of the juice and still keeps the right texture, flaky and not at all mushy.
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Michelle — Reply
Hi Mary, Yes, ditto Marcella above! If you are using a graham cracker or Oreo crust you can pop it in the oven for 8 to 10 minutes to “set” it and then let it cool and fill with your pudding. However, if you use a true pastry pie crust with a liquid or custard-style filling and don’t bake it fully, it will become incredibly soggy. For recipes like pecan pie, pumpking pie, quiche, etc. where the filling needs to be baked, then par-baking the crust helps to give the crust a jump start and a bit of stability before the liquid filling is poured in and everything is baked together. I hope that helps!
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Shirley — Reply
Any tips for getting the sugar out of the foil after blind baking? I find that trying to remove my pie weights or beans turns into a mess because they are so hot and hard to handle. I can’t imagine not making a mess with granulated sugar, but I love the idea of filling all of the nooks and crannies of a piecrust with it. Thanks!
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Michelle — Reply
Hi Shirley, I just slowly and carefully pull up the corners of the foil and then lift out. I make sure to use a piece of foil large enough to hang over all sides so it’s easier to remove. I hope that helps!
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Diane K — Reply
Doesn’t the granulated sugar melt into one hard disc? Thanks for the information. I love your site and your recipes.
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Michelle — Reply
Hi Diane, It does not! If you use the same batch over and over it will start to get a little light brown and “toasty” looking but it doesn’t melt.
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