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Hi Bold Bakers!
It’s pie season, days from Thanksgiving, and I’m guessing you just looked up a pie recipe that needs to be Blind Baked. So, you Googled that and here we are. Welcome! I’ve got you covered. Don’t worry, it’s actually a simple, one-step process that will save your Holiday Pie from a soggy bottom.
Let’s start out with the obvious…
What is Blind Baking?
No, it’s not going into the kitchen after too much egg nog. Baking blind is the method used to bake a pie crust or other pastry without the filling either only partially baked or fully baked.
Par-Baking Or Full-Baking Before Adding Filling
Some pies need a little extra pre-baked love so they don’t get soggy. Blind baking is often used for pies that have a very wet filling like a Pumpkin Pie or a Pecan Pie. Blind baking a pie crust is also necessary when it will be filled with an unbaked filling, in which case the crust must be fully baked like fruit tarts or a Chocolate Pudding Pie.
How To Blind Bake A Pie Crust
- Roll out your pastry to its desired thickness and place in a pie dish.
- Line it with a large piece of parchment and fill it with dry beans, raw rice, or lentils to stop the dough from rising up as it bakes.
- Bake at 350°F (180°C) until the dough looks matte instead of wet, about 20 minutes. If you need your pastry fully baked then remove the parchment paper and weights and bake for a further 10-15 minutes or until the bottom of the crust is just lightly golden.
NOTE: Save the rice/beans to be used over and over in your future pies!
Want even more info about pie making? Check out my 7 Tips and Tools for Baking the Best Pies guide that will walk you through step-by-step the obstacles you might face.
Looking for an easy pie crust? Here is my Perfect Pie Crust recipe.
Make More Pies!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and the creator of Bigger Bolder Baking and the Bold Baking Network. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 1000+ videos on YouTube, Instagram, Facebook, or TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 authority for everything baking.
Gemma,
I have glass pie pans and am wondering if par baking can you put one pie pan inside the bottom pan instead of using beans or pie weights?
I need to use almond flour for gluten free pastry. Is it the same quantity?
Hi Gemma
I have always wondered about this baking blind thing and whether blind baking should be done with shop bought as well as home but this article cleared everything up for me.
My husband and I love to bake our famous Lemon Meringue Pie and so I am assuming that this pastry case doesn’t need to be blind baked as the lemon curd is not runny!