How To Blind Bake Pie Crust (Step by Step Guide)

Now that we know how to make buttery, flaky homemade pie crust, here’s everything you’ll need to know about blind baking pie crust! This step by step guide shows how to blind bake pie crust perfectly, eliminating all the guesswork with the most foolproof technique.

• No more burnt crust
• Or unevenly baked pie crust
• Or pie crust that collapses as it bakes

This method gives you perfectly blind baked or par baked pie crusts that keep their shape, and are evenly baked throughout.

What is blind baking?

No, it’s not baking with your eyes closed. (Sorry, I just had to!)

Blind baking is simply baking the pie crust dough that’s lining a pie plate or deep tart pan, without any filling. You’re only baking the crust, so it’s crucial that the crust keeps its shape and doesn’t collapse or deform as it bakes.

And when we talk about blind baking, we also have to talk about par-baking (or partially baking).

Difference between blind baking and par baking

They’re both the same process, but blind baking is a fully baked empty pie crust, whereas a par baked pie crust is only partially baked (as the name suggests).

A par-baked crust is baked fully AFTER you add a filling to the pie crust that also requires baking. Then they are both baked fully in the oven.

A custard pie or a pumpkin pie or even a lemon meringue pie are examples of pies that can utilize a par baked crust to prevent a soggy bottom crust.

Why and when to blind bake pie crust?

Blind baked pie crusts are perfect for fillings that require no cooking.

As the crust is already fully baked, the filling should be already cooked, or be a no-cook or no-bake filling. The filling will either thicken as it cools, or has a setting agent such as gelatin to keep its shape and set.

Here are some examples of pies with a fully cooked pie filling that you can easily pair with a blind baked crust.

• Caramel banana cream pie
• Lemon meringue pie
• Passion fruit pie
• Fresh strawberry pie
• Chocolate pudding pie (like the filling I use in this no bake chocolate pudding pie)
• Ice cream pie
• Chocolate mousse pie

Examples of pie fillings that do require baking, so these can be paired with par-baked pie crusts.

• Pumpkin pie
• Lemon meringue pies (with lemon fillings that require baking)
• Old fashioned custard pie
• Quiches (like this classic quiche lorraine)
• Crumble pies (with no top crust)

How to blind bake pie crust (step by step)

Step 1 – Roll out pie crust

First, make the pie crust dough and roll it out. You can buy pre-made pie crust too. Here, I’m using my favorite homemade all butter pie crust recipe.

Roll out your chilled pie crust (images 1 and 2), so that it’s large enough to line a 9 inch deep pie plate. The dough should be about 3 mm in thickness.

Standard pie plates are usually between 9 – 10 inches. You can also find shallow pie plates that are just over 1 inch in depth, but I like to use the deep pie plates that are about 2 inches in depth. I only use the shallow pie plate for fillings that are very rich and dense.

This dough will easily cover a standard deep pie dish without having to stretch the dough. If you use this crust to line a shallow pie dish, there will be some pie crust left over.

Because of the butter content in the pie dough, you don’t need to butter or line your pie plate.

To transfer the rolled out pie dough into the pie dish, you can either,

• Roll the dough on the rolling pin, and then gently unroll the dough from the rolling pin onto the pie dish (image 5), OR
• Fold the dough into quarters and transfer it to the plate and gently unfold it in there (images 6 – 8).

Step 3 – Trim the pie crust overhang

Now, you’ve got a pie plate lined with pie crust dough with even thickness. The bottom isn’t stretched out, and there are no folds on the sides of the pie crust either. But there should be an excess overhang over the edges of the pie plate.

This excess is trimmed off. Measure about 1/2 – 1 inch of overhang from the edge of the pie plate.

The overhang should be measured from the edge of the pie plate rim (image 12). Some pie recipes recommend a ½ inch overhang. However, I recommend leaving a 1 inch overhang for a thicker crust, as it helps prevent the crust from sliding down the sides as it bakes.

For double crusted pies, I only leave a 1/2 inch overhang, but for blind baked / par-baked / single crust pies, I prefer to leave a larger overhang.

Cut the excess using scissors or a knife. Be careful not to pull the pie crust as you trim the excess (image 13).

Step 4 – Form the pie crust edge

If the butter or dough gets too soft or sticky at ANY POINT, please refrigerate or freeze the crust for a few minutes to let the butter or dough harden.

Roll the overhang under the crust to form a thick border that’s flush against the edge of the pie pan (image 14). If you roll the overhang on top, it can easily unroll as it bakes. That’s why the crust is rolled up under the crust instead.

Now, you can use your fingers to ensure the rolled crust has an even thickness all around the pie edge.

If the pie crust is still firm, then we’re ready to flute or crimp the edge. A heavier pie crust edge will grip onto the pie plate better and prevent slipping as well.

The easiest option is to crimp the edge with a fork. I like to create a fluted edge instead, but you can choose any option that’s easier for you! (image 15 – 16)

Now freeze or refrigerate the pie crust for at least 30 minutes before baking it. This allows the gluten to relax, and for the butter to become firm again. This will help prevent the pie crust from shrinking AND produce a nice flaky crust!

Step 5 – Baking temperature and time

Preheat the oven properly before blind baking your pie crust. I also like to keep my pie plate on a half sheet pan. The sheet pan catches any melted butter, and makes it easy to move the pie plate in and out of the oven.

Preheat the oven to 350 F / 180 C. The pie crust will be blind baked at this temperature for about 60 – 70 minutes, or par baked for about 50 minutes.

Step 6 – Line and weigh down the crust

Before adding pie weights to your crust, it’s important to line your pie dough first. Then it becomes easier to lift the weights out of your pie once the crust is baked.

I’ve seen some who have forgotten to do so, or thought they did not need to. This will result in the weights sticking to the crust, and making it super difficult to remove.

Foil

I like to use foil to line the crust (image 17). Foil will conduct heat better, and aid in blind baking the pie crust more evenly.

But you do have to be careful not to tear the foil. Take care to press the foil into the pie crust, without any air pockets. Since the pie crust is hardened, this will be easy. And since it’s foil, it’ll easily flatten against the crust when pressed and smoothed out. The foil should sit flush against the whole crust.

Parchment paper

With parchment paper, you can lightly crumble the paper first, so that it’s easier to mold the paper against the pie crust. With foil, crumbling it can lead to tears.

Once the pie crust is lined with foil or parchment paper, fill the crust with pie weights. You can read more about the different types of pie weights you can use here. But I like to use sugar, because the results are always perfect, as the sugar helps to weigh down the crust with even pressure throughout.

Fill the lined pie crust with sugar about 3/4 of the way (or at least 1/2). Press down the sugar to make sure it’s weighed down properly (image 18).

Step 7 – Bake the pie crust

As mentioned earlier in this post, the pie crust will be baked at a lower temperature for more foolproof results.

Place the pie plate on the sheet pan and bake for 45 – 50 minutes. The crust will just start to turn a very light golden color / blonde color.

After the initial 45 minute bake time, the crust should be mostly baked through, with minimal color on it.

Remove from the oven, and then carefully remove the pie weights. Because of the weight, the lining can tear easily, so be careful (image 19)!

The pie crust should be partially baked through, and the bottom of the crust will look oily or shiny. Prick the bottom of the pie crust with a fork all over (image 20). Then place the pie crust back in the oven for about 5 minutes to dry out the shiny surface.

At this stage the pie crust is par baked (image 21). You can fill the crust with any pie filling that requires cooking and baked further in the oven, until the filling is baked through.

For a fully blind baked crust, follow the following steps.

Step 9 – Blind baked pie crust

After the initial 45 – 50 minutes of baking, remove the pie crust from the oven.

Then very carefully lift out the weights along with the lining, being careful not to tear the lining (image 19).

Now prick the bottom of the pie crust with a fork all over (image 20).

Step 10 – Seal the crust

This is an optional step.

If you’re worried about the blind baked crust becoming soggy because of the filling, then you have the option of sealing the pie crust to create a barrier between the crust and the filling.

The egg wash that’s baked into the crust during the last few minutes of baking is one option for sealing the crust. There are a few other options you can use as well.

• Egg wash – Whole egg or egg yolk wash. Creates a golden sheen on the crust (images 22 – 23).
• Egg white wash – Must be baked in as well. Doesn’t add much of a sheen.
• Melted cocoa butter – Food grade cocoa butter brushed onto the cooled down pie crust. Adds very little flavor.
• Melted chocolate – Same as brushing the crust with cocoa butter, but adds the flavor of chocolate (image 25).

Now your blind baked pie crust is ready!

You can fill the crust with any kind of filling and serve.

Which pie weights are best for blind baking?

Blind baking requires you to weigh down the crust while it bakes. This helps the crust keep its shape as it bakes and “sets”. Otherwise, the crust will lift off of the pie plate as it bakes. 

There are many ways to weigh down the pie crust. All pie weights require you to line the crust with parchment paper or foil first, before filling it with the weights.

Many people only add enough weight to cover the bottom of the pie crust, like a single layer of ceramic pie weights. However, this is not the correct method. The pie weights should weigh down the bottom AND the sides of the pie crust!

Ceramic pie weights – Specifically made for blind baking pie crust. However, these are pricey, especially if you need to buy enough to at least fill the crust HALF-WAY up the sides.

Other cheaper options

• White sugar – My favorite option. Sugar can be pressed in, so that it holds the crust flush against the pie plate as it bakes. You can also reuse it a few times, and this sugar can still be used for other recipes too. As a bonus, you will end up with sugar that also toasts in the oven, which will add more flavor to your baked goods! But do keep in mind that this sugar will get some butter in it, so it will NOT be suitable to make meringue.
• Uncooked rice – My second favorite option. It’s also reusable.
• Dried beans – Another good option. However, use these beans (and grains) just as pie weights, because they may not cook properly afterwards.

My favorite way to blind bake pie crust is with white sugar with extra wide foil as a lining.