Mastering the Blind Bake
Raw dough often slumps or bubbles when it hits a hot oven. By locking the shape into place with weight and heat, you provide a stable, golden base for custard, fruit, or chilled fillings.
Cold fat is your best friend.
Ensure your dough is well-chilled before it hits the oven; if the butter melts before the dough sets, the crust will lose its structure.
- 9-inch pie dish
- parchment paper
- pie weights (or dried beans/rice)
- fork
What goes in.
- 1 discchilled pie dough
- as neededpie weights or dried beans
Docking the dough
Use a fork to prick the bottom of the raw crust evenly before lining it; this allows steam to escape from the base and prevents uneven lifting.
The method.
Prep the crust
Roll out your dough, fit it into the pie dish, and trim the edges. Chill the dish in the freezer for 15 minutes.
Line and weigh
Crumple a piece of parchment paper, smooth it out, and press it into the dough. Fill the cavity to the brim with pie weights, pushing them into the corners.
First bake
Bake at 375°F (190°C) for 20 minutes until the edges are set and opaque.
Final crisping
Remove the parchment and weights. Return the crust to the oven for another 10 to 15 minutes until the bottom looks matte and pale gold.
Other turns to take.
Egg Wash Finish
Brush the crust with a beaten egg yolk after removing the weights to create a moisture-proof seal.
When it doesn't go to plan.
Always use enough weights; if you leave gaps, the sides of the crust will slump.
Let the parchment paper overhang the rim of the dish to make lifting the weights out effortless.
If you are using rice or beans as weights, keep them in a dedicated jar once cool; do not try to cook them later.
The ones that keep coming up.
How do I know if it is fully or partially baked?
Partially baked is for pies that will continue cooking in the oven with a filling. Fully baked is for chilled fillings like lemon curd or ganache.
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