This post may contain affiliate links. For more information, read my disclosure policy.

This tutorial will show you how to blind bake a pie crust for any filled pie recipe! Partially bake it (for custard pies) or fully bake pie crust before filling it (cream pies or no-bake fillings) – this recipe teaches you how to do both!

baked pie crust on brown background

Why blind bake pie crust?

Blind baking, or baking blind (or pre-baking) is the process of baking a pie crust without filling. This method is used when you’re going to be filling a pie crust with an unbaked filling, like a banana cream pie. Partially baking a crust (par-baking) is done for pies where the crust needs a head start to bake through, like lemon meringue pie or custard pie.

Blind baking isn’t just as easy as popping a pie crust in the oven. Pie crust is delicate and baking it without using the proper blind baking process will cause breakage, bubbling, or shrinking. Following these tips will ensure success!

pie crust filled with parchment paper and wild rice on brown background

Use Pie Weights

Pie weights are something heavy that you place in your unbaked pie shell before blind baking. It is important to use them because they keep the crust from sliding down or bubbling up. Pie weights are what a lot of bakers and chefs use to blind bake pie crusts, but you can use common ingredients in place of them if you don’t have them:

  • Rice
  • Beans
  • Lentils
  • Granulated sugar

Note that you won’t be able to cook with these things after you’ve used them for pre-baking your pie crust, but they’re easier to use in a pinch.

Regardless of what kind of weight you use, parchment paper is a MUST to shield your crust from whatever you’re filling it with.

Fully Blind Baked vs Partially Blind Baked

Fully Blind Baking: This method is used when you want the crust fully cooked before adding a filling. First, bake it with the weights so the edges begin to cook through. Then I remove the weights to bake it again to ensure that the bottom is crispy and completely cooked through.

(Be sure to mark the bottom of the crust with the tines of a fork to prevent bubbling of the pastry before you pop it back in for the second bake.)

Partially Blind Baking: This is for when you’re making a pie that needs to bake but not for very long (like Sugar Cream Pie). Baking the pie with the filling wouldn’t be long enough to fully bake your crust, so it’s important to do the first blind baking step (with weights), then you fill it after.

butter pie crust in a clear pan.

Store bought vs homemade baking times

It takes about 20-35 minutes to fully pre bake a pie crust. Once it cools, it’s ready to fill with any cream filling or pie filling!

Baking time depends on the recipe you use for pie crust. My all butter crust takes about 25-30 minutes but different pie crusts will take different amounts of time. WATCH it to make sure it doesn’t burn.

If you’re using a store bought crust, be sure to blind bake it using the directions on the package because the time might be more or less.

pie crust in pie plate partially baked with hand pressing fork into bottom

Tip From Dorothy

Expert Tips

You want your pie crust to be absolutely cold before baking, especially if you’re using my all butter pie crust. Butter has a lower melting point than shortening so it will shrink more than a shortening crust. Keeping the pie crust cold will eliminate shrinking or melting.

Chill the pie crust for at least 4 hours in the refrigerator or freeze for at least 30 minutes. You can also bake my pie crust recipe (or any one, for that matter) straight from the freezer.


How t blind bake pie crust without weights?

If you don’t have weights you can use rice, beans, flour, lentils or anything similar.

How to blind bake pie crust in muffin tins?

You’ll need to press the crust into the muffin tin and then place parchment paper or cupcake liners on top, and fill those with weights or an alternative.

How to store blind baked pie crust

Store it in an airtight container for up to 2 days – you can also freeze it but be careful because baked pie crust is fragile.

butter pie crust in a clear pan.

How to Blind Bake Pie Crust Recipe

5 from 8 votes
Blind baking a pie crust is important for when you’re making a pie with an unbaked filling, like a cream pie. This method will make your pie crust perfectly pre-baked.
Prep Time 10 minutes
Cook Time 40 minutes
Chill time 30 minutes
Total Time 50 minutes
Yield 1 9-inch pie crust
Serving Size 1 pie crust


  • 1 All butter pie crust (or a frozen or refrigerated crust)
  • Rice, lentils, pie weights, or beans (for baking)
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!


  • Prepare crust as directed in recipe. Place in pie plate and crimp as desired.
  • CHILL the pie crust for AT LEAST 4 hours or freeze for 30 minutes to one hour before baking.
  • Preheat oven to 425°F.
  • Place parchment paper in the bottom of the pie crust, making sure to make the parchment flush with the crust. Fill the pie with pie weights, rice, lentils, or beans. (Note: the rice, lentils, and beans will not be usable for cooking after blind baking in this manner.)
  • Place pie on a cookie sheet. Bake for 10-15 minutes, or until the edges of the crust are starting to brown. (If you're making lemon meringue pie or some other pie that will be filled and baked again, stop at this point and continue with the recipe you're using. This is a "partially baked" pie crust.)
  • Remove the crust from the oven. Carefully remove the parchment and pie weights. Using a fork, poke holes all over the bottom of the crust.
  • Bake for an additional 10-15 minutes, or until crust is browned and cooked through. Cool before filling as desired.
  • Note: this recipe is written for my all butter pie crust. Remember that not all crusts will bake the same. Make sure to keep an eye on the crust after the first round of baking – if it looks fully baked then it might already be done. If you're using a Pillsbury crust or other frozen store-bought crust, I suggest following the package directions (it will take a lot less time).

Recipe Video

Recipe Notes

For bake time – this recipe was made using my all butter pie crust. If you use a different pie crust recipe (or a refrigerated crust) be sure to check with that recipe on bake time. You can use this method for blind baking but not all crust recipes bake at the same amount of time.

Recipe Nutrition

Serving: 1pie crust | Calories: 776kcal | Carbohydrates: 82g | Protein: 10g | Fat: 44g | Saturated Fat: 13g | Sodium: 695mg | Potassium: 164mg | Fiber: 4g | Calcium: 32mg | Iron: 4.4mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Be sure to check out my tutorial on how to make the best pie crust and also check out my list of pies (and no bake pies too, for all your cream pie desires).

Recipes that use Blind Baked Crust:

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 from 8 votes (6 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating