Baking Blind Crusts
Blind baking is the process of partially or fully cooking a pastry crust before adding the filling. This prevents a soggy bottom by sealing the dough against moisture, ensuring the structure remains crisp and stable under fruit, custards, or creams.
Cold fat is your anchor.
The secret to a crust that doesn't shrink back from the sides of the pan is letting the shaped dough rest in the freezer until rock-hard before it ever hits the oven.
- 9-inch pie plate
- Parchment paper
- Pie weights, dried beans, or raw rice
- Fork
What goes in.
- 1 discchilled pie dough
- as neededall-purpose flour, for dusting
Fighting the shrinkage
Filling the crust completely with weights keeps the bottom flat and forces the sides to set against the tin before the fat melts and gravity takes over.
The method.
Roll and chill
Roll your dough out on a floured surface, transfer it to the pan, and trim the edges. Place the entire pan in the freezer for at least 30 minutes until firm.
Line the pan
Preheat your oven to 400°F. Fit a piece of parchment paper into the frozen crust, pressing it snugly into the corners and up the sides.
Fill
Pour your pie weights, dry beans, or rice into the parchment until they reach the top edge of the crust. Ensure the weights are pressed firmly against the walls of the pie tin.
First bake
Bake for 20 minutes until the edges of the dough are set and pale gold. Lift the parchment and weights out carefully.
Second bake
Return the crust to the oven for another 10 to 15 minutes. It is ready when the bottom looks matte and the color is a deep, even golden brown.
Other turns to take.
Egg Wash Finish
Brush the bottom with a beaten egg white during the last 5 minutes of the second bake to create an extra moisture-proof barrier.
When it doesn't go to plan.
Always dock the bottom of the crust with a fork before freezing if you are not using a heavy weight.
Do not discard the beans or rice used for weighting; store them in a jar labeled for blind baking only.
If the edges of the crust brown too quickly, wrap them with a strip of aluminum foil.
The ones that keep coming up.
Why did my crust shrink?
The dough likely wasn't chilled long enough before baking, or you stretched the dough when fitting it into the pan instead of letting it fall naturally.
Can I use raw rice?
Yes, dry rice is an excellent, inexpensive weight that conforms perfectly to the shape of the pan.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe