How To Blind Bake A Pie Crust

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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.

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.