Blind baking a pie crust achieves the ideal texture for sweet and savory desserts. It’s a simple culinary technique to prevent sogginess.
Ingredients
1pie dough
1egg, 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.