How to Blind Bake Pie Crust
The difference between a structural crust and a collapsed, greasy shell is the bake. By anchoring the dough with weights early on, you create the foundation needed for custard, fruit, or cream fillings.
Temperature control is your best tool.
If the dough feels soft or sticky when you press it into the pan, chill it again. Cold fat hitting a hot oven is what creates the flake.
- 9-inch pie plate
- parchment paper
- pie weights (or dried beans/rice)
- fork
What goes in.
- 1unbaked pie dough disc, rolled out
Docking and Weighting
Piercing the base prevents air pockets, while the weights keep the sides from sliding down the edges of the pan.
The method.
Prepare the shell
Gently press your rolled dough into the pie plate. Trim the edges, leaving about an inch of overhang, and fold it under itself to create a thick rim. Refrigerate for at least 30 minutes.
Dock and line
Use a fork to prick the bottom of the dough all over. Cut a piece of parchment paper larger than the pan and press it firmly into the corners.
Fill and bake
Fill the parchment-lined crust to the top with pie weights or dried beans. Bake at 375°F (190°C) for 20 minutes until the edges are set and opaque.
Finish the color
Remove the weights and parchment carefully. Return the crust to the oven for another 10 to 15 minutes. It is ready when the bottom looks dry and lightly toasted.
When it doesn't go to plan.
Save the dried beans or rice you use for weights in a jar; they can be reused for this purpose indefinitely.
If the crust starts to shrink away from the sides, your dough was likely too warm going into the oven.
To prevent a soggy bottom for wet fillings, brush the warm crust with a light egg wash and bake for 2 more minutes to seal the surface.
The ones that keep coming up.
Can I use aluminum foil instead of parchment paper?
Yes, though foil can sometimes stick to the dough. If you use foil, grease it lightly with a neutral oil before lining the crust.
How do I know if I need to fully bake the crust?
If you are using a no-bake filling, like a chilled cream or mousse, the crust must be fully baked. If you are baking a pie like pumpkin or custard, a partial bake is usually sufficient.
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