Description
Learn to blind bake your pie crust for your pie recipes! You can partially bake it for a baked pie or fully bake it for a no-bake filled pie!
Ingredients
Instructions
- Prepare pie crust according to instructions. Place it in a 9 inch pie plate and flute or crimp the edges as desired. “Dock” the crust by pricking the crust with a fork to allow steam to escape evenly. This helps the crust not bubble up and cook unevenly.
- Refrigerate the crust for 3-4 hours or freeze for about an hour. You want to be sure the crust is very cold.
- Preheat oven to 350°F (180°C) and line the pie crust with parchment paper. Be sure the parchment paper presses all the way against the crust so that it’s flush.
- Fill the pie crust with pie weights, rice or beans.
- Bake for 20-25 minutes, or until the crust just begins to brown. At this point, the crust is partially baked and it is done if that’s what you want. For a fully baked crust, remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is golden.
- For a no bake pie filling, let the crust cool completely before adding the filling. For a filling that will be baked, you can add it to the crust while warm.
