How to Blind Bake a Pie Crust
Raw dough left to its own devices will inevitably shrink, slump, or bubble up in the oven. Taking the time to weigh down the center ensures your crust stays crisp and maintains its intended shape.
Cold dough is the only dough that works.
If the butter in your crust isn't cold, it will melt instantly and cause the sides to collapse. Chill your shaped dough for at least thirty minutes before it hits the oven.
- Pie dish
- Parchment paper
- Ceramic pie weights, dried beans, or raw rice
- Fork
What goes in.
- 1Prepared pie crust, chilled in the dish
Pressing the parchment tight
Ensure the parchment paper is pressed firmly into the corners and sides. If there is air between the paper and the dough, your crust will bake into a jagged, uneven shape rather than a clean ledge.
The method.
Dock the dough
Use a fork to prick the bottom of the crust in a few places. This allows trapped steam to escape so the bottom stays flat.
Line and fill
Place a sheet of parchment paper over the dough, pressing it firmly against the bottom and sides. Fill the parchment with pie weights, ensuring they push the paper tight against the edges.
Initial bake
Bake at 400°F (200°C) for 15 to 20 minutes until the edges are set and pale gold.
Finish the base
Remove the paper and weights. Return the shell to the oven for another 5 to 10 minutes to dry out and color the bottom.
Other turns to take.
Partial Bake
Bake only until the edges are firm but the bottom is still pale; use this for pies that will continue baking once the filling is added.
Full Bake
Bake until the entire crust is deep golden brown; use this for no-bake fillings like pastry cream or chiffon.
When it doesn't go to plan.
Reuse your pie weights or dried beans indefinitely; just keep them in a jar once cooled.
If the crust shrinks significantly, your dough was likely too warm or handled too much before rolling.
Place the pie dish on a preheated baking sheet for extra insurance against a soggy bottom.
The ones that keep coming up.
Can I use plain rice instead of ceramic weights?
Yes, dry rice works perfectly. You won't be able to eat the rice after baking, so designate it as your permanent 'pie rice' jar.
Why did my crust shrink down the sides?
The dough likely stretched during rolling or wasn't rested long enough in the fridge. Always let the dough relax after you shape it in the dish.
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