How to Blind Bake a Pastry Shell
Blind baking is the method of baking a pie crust partially or fully before adding a filling to keep the bottom from turning soggy. By lining the raw dough with parchment and filling it with heavy weights, you prevent the pastry from bubbling up or shrinking down the sides while it sets into a stable, crisp base.
Cold dough is the only way to hold the shape.
Your crust must be thoroughly chilled before it hits the hot oven. If the butter warms up even slightly, the pastry will slump down the sides of the pan.
- 9-inch pie plate
- parchment paper
- pie weights, dried beans, or raw rice
- fork
What goes in.
- 1 discchilled pie dough
- as neededparchment paper
- 2 cupspie weights or dried beans
Docking the dough
Use a fork to prick holes across the bottom of your rolled-out dough before adding weights. This allows steam to escape from underneath, preventing giant air pockets.
The method.
Chill and fit
Roll out your dough and lay it gently into the pie plate without stretching it. Press it firmly into the corners, trim the edges, and place the entire pan in the freezer for 20 minutes.
Prepare the barrier
Cut a circle of parchment paper larger than the pie dish. Press it into the chilled dough and fill the cavity completely with your weights, ensuring they push the paper against the sides of the crust.
Partial bake
Bake at 400°F (200°C) for 15 minutes. The edges should look set and pale gold.
Dry the base
Remove the paper and weights. Return the crust to the oven for another 5 to 8 minutes. You are looking for a matte, sandy finish across the bottom, not a raw sheen.
When it doesn't go to plan.
If you notice the dough shrinking as it hits the heat, you didn't chill it long enough or you stretched it too much while fitting it into the pan.
Keep your dedicated beans or rice in a jar; you can reuse them for years as long as you don't cook them.
If the edges of your crust brown too quickly before the center is dry, cover the outer rim with a ring of aluminum foil.
The ones that keep coming up.
Can I use sugar instead of beans?
Yes. Granulated sugar works as an excellent weight because it distributes evenly. After baking, the sugar will be slightly toasted and can be used in your filling or for baking.
How do I know if it's fully or partially baked?
Partial baking is for pies that will return to the oven with a filling. Full baking is for no-bake fillings like custard or fresh fruit, where the shell needs to be golden and completely cooked.