How to Blind Bake a Pie Crust
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
Servings 1 9-inch pie crust
- 1 All butter pie crust (or a frozen or refrigerated crust)
- Rice, lentils, pie weights, or beans (for baking)
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 20-25 minutes, or until the edges of the crust are starting to brown.
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 20-25 minutes, or until crust is browned and cooked through. Cool before filling as desired.
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