Properly blind baking a pie crust will allow you to achieve the right texture for sweet and savory desserts. It’s a simple culinary technique to prevent fogginess.
Recipe Science
- Dock the pie dough by pressing fork tines into the crust. This creates vents for steam to escape, helping prevent bubbling.
- Using pie weights prevents the crust sides from slumping and keeps the bottom flat by holding it down as steam builds up.
- Egg wash forms a moisture barrier, keeping the crust crisp and preventing the bottom from becoming soggy when adding filling.
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Why It Works
Blind baking, or par-baking, is when you cook a single-crust pie or tart dough before adding the filling. Why is it done? As the butter melts and releases steam, the crust can puff up without filling to hold it down. Blind baking prevents this, keeping the crust flat and flaky. The technique helps set the structure for the bottom of the pie crust, either by semi- or fully baking the dough. When correctly done, blind baking prevents the crust from tasting raw and yields sturdy slices.
Some pie recipes may call for this step, especially when adding a runny custard, like pumpkin pie or lemon meringue. The type of pie will determine the temperature and cooking time, which often vary. If you’re an avid baker and like to use a homemade pie crust, you can apply the blind baking technique to achieve stunning results for your creations. Don’t be intimidated! I’ll cover the basics and set you up for success.
Ingredients You’ll Need
- Dough: To make the bottom crust, you’ll need a pie crust recipe. It can be homemade or store-bought. If using frozen crust, defrost before baking.
- Egg: Egg wash is optional. I typically use it for a fully blind baked crust to prevent the filling from making it soggy. Use one whisked egg to brush on the surface and edges of the crust.
See the recipe card below for all ingredients and measurements (US and metric).
How to Blind Bake Pie Crust
Step 1: Prepare the Pie Crust
Take the pie crust from the refrigerator and let it sit at room temperature for 5 to 10 minutes. This short rest softens the fats slightly, making the dough easier to roll without cracking.
Step 2: Roll Out the Crust
Lightly dust the counter and dough with flour. Rotate the dough and dust with more flour as needed to prevent sticking and ensure easy transfer. Roll into a 13 to 14-inch circle, about ¼ inch thick.
Step 3: Trim and Crimp
Place the rolled-out dough into a 9-inch pie dish, gently pressing it against the sides and bottom. Trim any excess dough, leaving a 1/2-inch overhang. Tuck this overhang under the edges of the crust and crimp by pinching with your thumb and pointer finger. Freeze for 20 minutes before baking.
Step 4: Preheat the Oven
Position the oven rack in the center and preheat to 375°F (190°C). This is the ideal temperature for cooking the dough thoroughly, promoting Maillard browning, and setting the crust properly.
Pro Tip: After partially blind-baking the shell, the temperature is often reduced to 350ºF (177ºC) to cook the filling over a more extended period gently.
Step 5: Docking the Dough (Optional)
This step is not required but can help with bubbling. Use the tines of a fork and press them multiple times into the crust, about 1 inch apart. This process creates vents that allow steam to escape, preventing bubbles in the crust. However, I see more shrinking when this is done alone.
I’ve had the best success using pie weights plus docking to hold the dough’s shape better. You can also dock the dough after the initial par-bake with weights to prevent steam pockets from rising, especially since the covered area remains uncooked. This technique works great for the final phase of fully baking the crust.
Step 6: Add the Pie Weights
Once the pie crust is in the pan and ready to bake, use parchment paper or foil (greased on the underside) to shield it. The crust should be large enough to completely cover the bottom and have some overhang on the edges to make it easy to remove. You’ll add the pie weights on top of this lining.
Pie weights help keep the side of the crust from severely slumping and keep the bottom crust flat, preventing it from lifting from the steam. Options include ceramic pie weights, stainless steel metal beads, dry rice, dried beans, granulated sugar, or another pie dish set on top.
Pro Tip: I prefer ceramic pie weights because they distribute heat evenly and have a high heat resistance of 480ºF (249ºC). I love that I can reuse it over and over, too. Add just enough to cover the bottom and sides. I find that ceramic is heavier, so I use a little less, but make sure the sides and the base are evenly covered.
Step 7: For a Partially Blind-Baked Crust
Bake the crust on a baking sheet until the edges are lightly golden and just begin to set, but do not puff up in the center. This takes about 15 to 20 minutes, depending on the thickness of the crust. Take the crust out of the oven. I let the weights sit for 5 minutes to deflate any steam.
If desired, add egg wash to the pie crust for a golden surface. You’ll notice that the dough under the weights will be slightly raw. For quiche and custard pies like pecan, bake another 5 minutes to help set the surface, then add the filling.
Step 8: For a Fully Blind-Baked Crust
Bake for 15 minutes after the initial baking step to set the crust. Remove the parchment paper and pie weights. The area underneath the weights will be raw and require more baking to dry and brown. You can lightly brush the crust with egg wash and bake again until fully cooked.
This step is optional. However, I will do it when docking the dough with holes to prevent any liquid from seeping into the crust. The egg wash creates a protective film and moisture barrier, crisping the texture. Continue baking until the entire surface is golden brown and dry, about 25 to 30 minutes.
Tips for Perfect Execution: I like to check the crust halfway and deflate air pockets with a fork or spoon to tap it down gently. If the edges of the crust start to darken too much, but the center or filling is not done yet, cover it with foil wrapped around the edges or use a silicone pie crust shield.
Full vs. Partial Baking
Fully Blind Baking: When the filling does not require further baking, the crust must be baked until dry to the touch, golden in color, and crisp. Once filled, the fully baked crust should be ready to eat. Examples include chocolate cream pie or banana cream pie or fresh fruit pies.
Partially Blind Baking: For runny fillings that risk sogginess or when the filling cooks faster than the crust. Egg custards run this risk and will get rubbery and dry if over-baked. Many quiches and custard-based fillings like coconut pie, pumpkin pie, or custard pie fall into this partial category.
Additional Ways to Prevent Shrinking
As the butter melts and proteins cook and tighten in the pie dough, it’s normal for the crust to shrink. Beyond using pie weights, there are a few things you can do.
- Chill and Rest the Dough: Homemade pie crust should be chilled for 4 hours. This duration prevents the gluten network from contracting too tightly and tasting tough.
- Bake the Crust Cold: Chill in the refrigerator after rolling, shaping, or freezing for about 20 minutes if needed. This process slows down the butter melting rate so the proteins and starches can form a structure around the pockets of fat in the crust.
- Make the Edges Thicker: Roll the edges thicker than the sides and bottom of the crust. This technique provides more weight to keep the edges from shrinking too much. I crimp the edges on the rim of the pie plate or a little over if it’s narrow.
Frequently Asked Questions
It’s just a fancy term for partially or fully baking a pie or tart crust without filling. There are multiple reasons to do this. But it generally helps with shape retention in the pie plate, setting the proteins in the raw dough for better structure and preventing the crust’s bottom from getting soggy.
Yes! You can bake the crust a few days ahead of time. Store tightly wrapped at room temperature for up to 3 days, or even freeze for 3 months. Just defrost, unwrap, and fill.
You should only bake a pie crust blind if you prick holes on the bottom and sides of the unbaked crust. This technique is called docking, and it provides vents to prevent bubbling. However, there is a risk that the sides will shrink with no weight to push against it.
With no weight to hold down the dough, the bottom will puff up, and the sides will shrink. A pie shell with short edges and less room for the filling is not desirable.
Store-bought tends to be thinner than homemade, so less baking time is needed. Keep a close eye on color change and doneness. Defrost frozen pie crust before using.
A lot of steam is generated in the oven if you bake a pie with raw dough and wet filling together. The moisture causes the crust to take longer to set, preventing it from browning and developing deeper flavors. More time is needed to evaporate the steam, delaying color change. The Maillard reaction only occurs when the surface temperature of the food reaches 300°F (149°C). Par-bake the crust first, then add the filling to achieve a more delicious pie.
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How to Blind Bake Pie Crust
Ingredients
- 1 pie dough
- 1 egg, whisked, optional
Instructions
- Prepare the Pie Crust – Remove the pie crust from the refrigerator. Allow it to sit at room temperature for about 5 to 10 minutes to make it easier to roll. If it’s still too hard, let it sit longer until it is more pliable.
- Roll Out the Crust – Dust the counter and dough with flour. When rolling out, make sure to rotate and dust with flour to prevent sticking and make it easier to transfer to the pie dish. Roll the dough into a 13 to 14-inch circle, slightly less than ¼-inch thick.
- Trim and Crimp – Place the rolled-out dough into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess leaving a ½-inch overhang. Tuck the excess underneath the bottom crust edges. Crimp by pinching the dough using the pointer and thumb fingers. Place in the freezer for 20 minutes.
- Heat the Oven – Set the oven rack in the center position. Heat to 375°F (190°C).
- Docking the Dough (Optional): To help reduce puffing of the crust, use a fork to carefully dock (poke) the crust’s bottom and sides about 1-inch apart. This step is recommended for a fully blind-baked crust.
- Add the Pie Weights – Place the pie dish on a sheet pan, then place a piece of parchment paper or foil inside the pie dish with some overhang to make it easy to lift out. Add the pie weights to cover the bottom and sides; do not overfill.
- For a Partially Blind-Baked Crust – Bake the crust until the sides are set and light brown, about 15 to 20 minutes. Remove from the oven and let the weights sit in the crust for 5 minutes to flatten puffed areas.Carefully remove the parchment paper filled with weights. If desired, brush egg wash on the edges and bottom of the crust. Bake the crust for 5 minutes. The crust can be filled while warm. Follow your recipe’s instructions to complete baking with the filling.
- For a Fully Blind-Baked Crust – Bake until the sides are just set and light brown, about 15 to 20 minutes. Carefully remove the parchment paper filled with weights. Use a fork to dock the dough, lightly poking around the bottom and sides of the crust to reduce puffing up. If desired, brush egg wash on the edges and bottom of the crust. Bake for 15 minutes.Check to see if the bottom and sides have shrunk slightly. If needed, use a spoon to press them lightly. Bake until golden brown and dry, about 10 to 15 minutes. If the edges are browning too quickly, cover with foil or a pie shield. Cool the crust completely on a cooling rack for 30 to 40 minutes before filling.
Notes
- Store-Bought: Store-bought can be used instead of homemade pie crust. Follow the manufacturer’s instructions, as the crust may be thinner and the baking time may be quicker.
- When to Partially Blind-Bake: Quiches and custard-based fillings need to be baked again after filling.
- When to Fully Blind-Bake: Cream or fresh fruit pies that do not require additional baking after filling.
- Make in Advance: Fully baked crusts can be wrapped and stored at room temperature for up to 2 days or frozen for 3 months and defrosted before use.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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