How to Blind Bake Pie Crust

Recipes will often instruct to blind bake pie crust when the filling does not need to be baked or if the crust needs longer to bake than the filling. Blind baking is a method of pre-baking a pie crust before filling it.

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Overview

Blind baking, or par-baking, is the term for baking a pie or tart crust either partially or fully without any filling in it. This is done for pies where the filling doesn’t need to be baked, like cream pies or French Silk Pie. It is also often done for custard pies, like pumpkin pie or pecan pie, so that you can ensure the crust is fully cooked by the time the filling is finished baking.

Do I have to Blind Bake Pie Crust?

Typically most pies or tarts with a no-bake filling require the crust to be fully blind-baked before adding the filling such as coconut cream pie or a lemon meringue pie. For baked custard fillings, like pumpkin pie or pecan pie, it is typically recommended that you partially blind bake the crust before adding the filling to finish baking the pie. This will ensure that the bottom of the crust is fully cooked through and will not become soggy. 

These types of pies typically use a traditional pie pastry however cookie crumb crusts can also be blind-baked. For example, a graham cracker crust can be blind-baked before adding the pastry cream filling for a cheesecake. Baking it isn’t required but it will help the crust stay together when slicing. Cookie crumb crusts can go directly into the oven without the chilling time and without parchment and pie weights. They do not risk shrinking or puffing up in the oven.

Blind Baking without Weights

A traditional pie pastry will need to be weighed down during blind baking. This keeps the crust from puffing up and also prevents the crust from shrinking too much in the oven.

Pie weights are ceramic or metal balls that are specifically made to weigh down pie crust while par-baking. You can find them in most kitchen stores and online. However, you can definitely blind bake without weights. Dried beans, rice, or other dried grains can all be used in place of weights.

I have a container with random bits of rice, beans, and grains that I use as my weights whenever I need them. After each use, I put them back in the container to use next time. I have used the same container for years and it works great!

How to blind bake pie crust

Step 1: Prepare the Crust

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Start by making a traditional pie pastry and fitting it onto a pie plate. Crimp the edges and dock the bottom and sides.

Step 2: Weigh down the crust

Place a piece of parchment paper over the top of the pie crust and fill it with dry beans, rice, or pie weights; they should fill the pan all the way to the top. This will help the crust hold its shape and not shrink while baking. I typically use dried beans for this and save them to reuse. 

Step 3: Chill

I suggest placing your crust in the freezer for at least 10 minutes or in the refrigerator for at least 30 minutes to firm up before baking to prevent shrinkage. 

Step 4: First Bake

Bake in the bottom third of the oven at 400°F/205°C for 20 minutes. 

Step 5: Second Bake

Remove the parchment paper and pie weights from the crust. Return the crust to the oven. For a partially baked crust (if the filling will also be baked) bake for another 6-8 minutes until the bottom is just starting to set. For a fully baked crust, bake for another 12-15 minutes, until the bottom is golden brown and fully set. 

Step 6: Cool

If your filling will not be baked, let the crust cool completely before adding it. If your filling will be baked in the crust, you can add it as soon as it is ready. 

Recipes that require fully or partially blind baking the crust

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A few recipes that require blind baking pie crust include French Silk Pie, Creamy Pumpkin Pie, and Oreo Mousse Tartlets.