How to Blind Bake a Pie Crust
Total Time
3 hrs
Prep Time
2 hrs
Cook Time
1 hr
Rating
4.67 out of 5 stars
(3)
Ingredients
8 servings
- 1 recipe single 9-inch pie crust
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Preparation
Step 1
Prepare the dough as directed.
Step 2
Turn the dough out onto a lightly floured work surface and bring it together with your hands, pressing it into a 6-inch round. Lightly flour the top and gently and quickly roll it out to a 13-inch circle, picking it up and doing a quarter turn after every couple of rolls to keep it from sticking.
Step 3
Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim the dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork, then refrigerate the dough-lined plate for at least 2 hours.
Step 4
Blind Bake Crust: Preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling.
Step 5
If the crust will bake again once filled, then bake for 40 minutes, remove the foil and sugar, and proceed with the recipe as directed.
Step 6
If the crust needs to be fully baked, then bake for 55 to 60 minutes, remove the foil and sugar, and proceed with the recipe as directed.
Step 7
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Chef's notes
Blind baking is essential when you have a liquid/custard filling, or a filling that is not cooked (like fruit).
Granulated sugar is recommended as the best pie weight because its weight is distributed evenly over the entire surface of the pie.
